Pistolling
Fine Catering
for all occasions
Michigan's Summer
A Rochester Highlight
One of Metropolitan Detroit's Most
Beautiful and Exciting Restaurants
DANNY RASKIN LOCAL COLUMNIST
Wonderfully Prepared Catering
in Your Home, Office or at Our Restaurant
Fine Dining and Live Entertainment
Now Appearing Thru Sat.: LOVING CUP •
Opening Mon. Thru Sat
GEORGE "STARDUST"
GREEN 9UARTET
28875 Franklin Rd. atNorthwestern & 12 mile
Southfield
358-3355
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CHEF KHALIL INVITES YOU TO ENJOY HIS COOKING I
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I 29267 SOUTHFIELD RD. (Southfield Commons) North of 12 Mile • 569-1112 I
Mideastern • Greek • American Cuisine
I CELEBRATING OUR 7TH ANNIVERSARY I
DINNER
I I WITH FREE
PURCHASE OF A SECOND DINNER EQUAL OR GREATER VALUE I
Does Not Apply ToAny Special or Discount Expires
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3:2. •
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I COMPLETE CATERING FOR ALL EVENTS I
I INSIDE OR OUTSIDE... NO PARTY TOO SMALL OR TOO LARGE I
1 Restaurant Open 7 Days A Week ... Mon. 11-3, Tues.-Fri. 11-10, Sat. 12-10, Sun. 12j
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American
Breakfasts
Featuring
Egg White
Omlettes
Formerly Sunrise Cafe
6650 ORCHARD LAKE RD.
N. Side Of West Bloomfield Plaza
. 626-3750
Mid-Eastern Cuisine,
NOW OPEN FOR DINNER
■ FALAFEL
■TABOUU
• SHISH KABOB
• SHARWARMA {Beef or chicken)
■
■
■
HUMMOUS
BABA GANNOUGE
SHISH TAWOOK
• SHISH KAFTA
And Many More Homemade Dishes
OPEN 7 DAYS A WEEK
OCR
THE DETRO T JEWIS H NEWS
MON.-SAT. 7 a.m. to 9 p.m., SUN. 7 a.m. to 3 p.m.
■ Sitdown
■ Carry-Out
CATERING FOR ALL OCCASIONS
ANY
ENTREE
WITH PURCHASE
OF ANOTHER ENTREE
EQUAL OR GREATER VALUE
■ Not Good With Any
Other Coupons
■ 1 Coupon Per Table
Expires 8-31-93
FRESH
JUICE BAR
i
Larco s
"W here Old Frieuds Meet"
Lunch • Dinner • Cocktails
Open Sundays • Banquets
680-0066
645 Big Beaver Road, Troy, Open 7 Days A Week
A
sk any restaurateur
what he or she likes
to see . . . The answer
in most cases is almost
always the same . . . Custo-
mers returning.
Have this and the
restaurant owner just about
has it made . . . Of course,
some will say, "The more
customers the better," but not
seeing them return is like
drawing a dud.
Small wonder that a place
like Rochester Chop House
and Kabin Kruser's Oyster
Bar on Main Street in
Rochester are having such a
big success . . . They enjoy
both, with the Chop House
serving almost 2,000 people a
week plus about 1,000 more
weekly at Kabin Kruser's.
Bill Kruse, who opened on
the former site of Cooper's
Arms with partners Chuck
Muer and Vince Clark, sees
some guests two to four times
a week and others at least six
times a month . . . This is
what you call sweet success in
the restaurant business.
The present promotion of its
second annual Summertime
In Michigan, featuring all
Michigan products, original-
ly began as strictly a one-time
shot . . . However, customers
kept asking when it was go-
ing to be had again . . . And
it now looks to be a yearly
happening.
One of the items that can be
gotten as either an appetizer
or entree cannot be found
anywhere else . . . Smoked
Lake Superior whitefish
sausage fettucine a la creme
is an outstanding dish . . . it
actually tastes somewhat like
smoked sausage and served
with julienne peapods, bell
peppers, red onions and
tomato concasse.
The_ Summertime In
Michigan menu changes dai-
ly, but stalwat sellers are
always on the choice list
along with Bill's regular
offerings.
You've seldom seen a piece
of salad salmon as big as in
the grilled garden vegetable
salad and kikng salmon salad
served with fresh greens,
honey-roasted walnuts and
balsamic-herb . . . Not scraps
of salmon, mind you, but a
good healthy chunk . . . The
salmon is marinated in a
raspberry vinaigrette and has
a slight carmelized crun-
chiness on top . . . Color
Chuck Muer and Bill Kruse.
presentation of this dish is
beautiful, to go along with a
fresh taste all its own.
Chef Jeff LaPointe is a
master in the Rochester Chop
House kitchen . . . and his
food preparations rank with
the best.
People
come
from
everywhere for the Fish Taco
. . . It was semi-created after
Bill saw the delicacy in
California and brought the
menu idea back to Michigan
for Jeff to put on finishing
touches . . . Many who have
had the California rage say it
is better here than what they
tasted on the West Coast.
The Summertime In
Michigan menu features
items like Michigan Walleye
pan-grilled with honey-pecan
butter and king salmon in
court bouillon with leeks, fen-
nel and garden vegetables .. .
among other innovative
features.
Soups like Michigan navy
bean are all homemade.
And what would an all-
Michigan menu be without
homemade apple-cherry pie
with ingredients from the
wolverine state?
Last year, a customer came
to Kruse & Muer's Quality
Meals on Adams Road in
Rochester Hills, didn't like
the pie and asked Bill if she
could bake one for him . . . He
says it was like nothing he
had ever tasted . . . so good
. . . and the woman began
baking all his pies in her
house until the kitchen got
too small . . . Now she does it
a short distance away at
Kruse & Muer's on Main in
Rochester.
The homemade Michigan
apple-cherry pie, a truly fit-
ting finish, is served piping
hot with French vanilla ice
cream.
Rochester Chop House, with
bowtied waitpersons like
courteous and efficient Tina
Biggar, is a casual, informal
place of brick walls, stone
walls, hardwood beams,
caricatures on wooded walls,
mirrors, stripe-covered
booths, murals of the
Rochester countryside, etc. . . .
Large hunting-like knives are
brought to cut meat and the
place is spotlessly clean.
Bill seems to know what
the public wants . . . He sear-
ches out diners' favorite foods
at other restaurants and
adapts them so customers can
enjoy "the best of the best" at
Rochester Chop House . . . On
a Chop House wall, he credits
restaurants from everywhere
for their great menu items
and focuses a lot of attention
on offering many of the top
features by the old-time,
traditional chop houses, like
Carl's and the former London
Chop House, to suit today's
budget-conscious, more
casual diners.
Jim Bajor is at the piano
on Friday and Saturday
evenings.
On each table is his tender
"A Tribute To Chuck" from
Bill Kruse . . . "Chuck Muer,
my great friend, partner and
mentor, was lost at sea in
March of 1993 with his wife
Betty and two very dear
friends. Chuck's energy, en-
thusiasm and vision will con-
tinue to inspire our
restaurants expressed
through innovative quality
food and friendly personaliz-