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 rmo I mom immi moo em. mow INN Elm =I CHEF KHALIL INVITES YOU TO ENJOY HIS COOKING I A 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 • ,,,,. , ,. 3:2. • A ., 03. 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 imm mom mom mom mmm_mmm mmm mom mmm mmm mmm mmm r 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-