144d
Best of Everything/listening Pest
Fine Catering
for
occasions
A Dining Legacy. In Berkley
Continues A Fine Tradition
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
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Fine Dining and Live Entertainment
Now Appearing Thru Sat.: LOVING CUP •
Opening Mon. Thru Sat
GEORGE "STARDUST"
GREEN QUARTET
28875 Franklin Rd. at Northwestern & 12 mile
Southfield
358-3355
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Plan The Perfect
Party!
* All-you-can-eat pizza and salad packages for
groups of 15-100
* In Buddy's party room.
* Carry-out service for your office party.
* Call for reservations today!
FARMINGTON HILLS 955-4604
Northwestern Hwy. (W. of Mickilebett)
WATERFORD 6894636
Lake Rd.
Highland Road (114-59) at NOON
ROYAL OAK •54943000
Woodward, 6 blocks N. of 13 Mile Rd.
BIRMINGHAM • 645-0300
Maple Rd. & LAW
.............................
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Any Large Pizza
or Antipasto Salad
Dine In or Carry-Out
JN Expires 8-31-93
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BROASTED 1
• Dine In Only
OPEN 7 DAYS
SUN.-THURS. 11-10
FRI. &SAT. 11-11
ClliC°14 :RIBS
(1( by MILES
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WHOLE SLAB
OF RIBS &
BROASTED OR
liAR.B.0 CHICKEN
FOR 2!
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118 SOUTH WOODWARD •ROYAL OAK
JUST NORTH OF 10 MILE- NEXT TO ZOO
544-1211
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Since 1934
• One Coupon Per Person
QUALITY IS OUR PRIORITY! ,
I OPEN 7 DAYS The Original
MODERN
DELICATESSEN
RESTAURANT
OF OAK PARK
25290 GREENFIELD, SE. CORNER AT 1 696
-
968-8000
50°/o OFF arkall
WITH PURCHASE OF ANOTHER DINNER EQUAL OR GREATER VALUE
• Not Valid With Other Discounts • Goo d O nly . . • 4. • Co upo n 4
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$10
40 8
TRAYS
OFFNliverTsRofL.Yrtiin. ) 9 5 OFF MEAT
(10 Person
4
JN
hen he passed on,
Oct. 27, 1985,
Chuck Joseph left
a legacy in dining.
His name continues to be
noted for good food, service,
casual softness and
reasonable prices.
But this continuance could
only be furthered if there was
someone who also knew the
restaurant business as he did
and could take over where
Chuck left off.
Since the day he and wife
Dorothy married in 1957,
they worked side by side . . .
at the Cedars on Columbia
and Montcalm from 1965,
Chuck Joseph's Place for
Steak on Grand River near
Outer Drive since 1967 and
from March 1978 on 12 Mile
and Coolidge in Berkley .. .
where it majestically stands
as a wonderful memorial to
him.
The move to Berkley was a
simple case of necessity . . . so
many customers that more
room was needed . . . Seating
on Grand River - was 100 .. .
12 Mile is 167.
Chuck and Dorothy were
originally going on Woodward
in Royal Oak but neighbors at
that time didn't want a
restaurant . . . Their loss
became another city's and
neighborhood's gain . . . The
present location was a vacant
lot which the City of Berkley
lured them onto with the pro-
mise of a liquor license.
In 1978, the building cost
was around $400,000 . . . To-
day, it would easily be almost
$700,000 . . . They also had
"Chuck's Other Side" carry-
out across the street for one
year but closed because
Dorothy didn't believe in
riding two horses at the same
time, feeling justice could not
be done to both.
At the Cedars, Lebanese
food was the specialty until
they decided to go the steaks,
chops and seafood route .. .
When moving to Grand River
with the new name of Chuck
Joseph's Place For Steak, it
was with the self-assurance
that they would always buy
and cut their own meat,
which is still being done.
Before the Cedars, Dorothy
had been a waitress in 1952
at the Four Dukes Supper
Club on Northwestern; then
Charlie Harrison's Grand
River and Meyers; and Men-
jo's Six Mile and Woodward.
Jan Duclos, 78 years old in
August, has been at Chuck
Joseph's Place For Steak
since 1969, coming to 12 Mile
from Grand River . . . She
works lunches . . . Ken War-
ren has been its night cook
since the opening . . .
Waitresses Jean Sams and
Ina O'Clair have also been
there since the opening .. .
They work evenings.
Maryann Neault was a
waitress in on Grand River in
the '70s and came to the pre-
sent location in 1978 . . . She
is now its self-taught pastry
chef and this year won first
prize for her chocolate truffle
at the Great Lakes Food Show
in Cobo Hall . Maryann's
excellent carrot cake took
first prize at the Michigan
State Fair . . . Her husband,
Ken, has been bartender at
Chuck Joseph's Place for
Steak since 1980.
Dorothy's brother-in-law,
John Starks, married to her
sister, Audrey, used to cut
meat at the Cedars and was
cook on Grand River . . .
day, he comes in to do the
books . . . Dorothy's nephew,
Bart Starks, manager and
host, was also on Grand River
and has been at the 12 Mile
locale since it opened.
It is a beautiful 4,800
square foot building . . .
Grand River was only 1,200
. . . elegantly constructed of
stone and wood. . . . The in-
terior is two rooms of large ex-
panse in a soft, comfortable
atmosphere . . . One room has
dark brown chairs with
chrome . . . the other, light
brown wooden arm chairs .. .
Beautiful stained glass from
Europe was gotten at an auc-
tion in Atlanta, Ga. . . . The
European antique mirror
that hangs over the Chuck
Joseph's piano bar was also
bought there.
Chuck and Dorothy's son,
Randy Joseph, made the
brown doors and all the table
tops . . . The door handles
were a Mother's Day present
to her when they opened on
12 Mile . . . She thinks he
made everything then in the
garage of his Traverse City
home . . . Randy now owns
Joseph Mill Works in Eugene,
Ore.
At dinner, the white
napkins are like hand towels
. . . A relish tray includes cot-
tage cheese, tole slaw, kibbee
and cold veggies.
It's not on the menu but
chicken Caesar salad is a big
favorite . . . with Dorothy
making dressing the real way,
rubbing pure garlic on the in-
ner bowl, etc. . . . Fresh
chicken salad is homemade
daily . . . Almost everything
at Chuck Joseph's is cooked to
order.
On Grand River, the menu
of only seven items stayed the
same for 10 years . . . five
steak dishes, lobster tail and
shrimp . . . When it moved to
12 Mile and Coolidge, Chuck
Joseph's just added crab legs
and frog legs.
lbday, it has 15 dinner en-
trees and from no whitefish
now sells over 200 pounds
weekly of broiled Lake
Superior whitefish in two
sizes, 11 ounces and seven
ounces . . . The New York
Dorothy Joseph is
carrying on what
she and Chuck
started.
sirloin comes 14 ounces or
eight ounces, and the filet is
eight ounces or five ounces
. . . Broiled chopped sirloin
steak is just that . . . cuttings
from the steak trimmings are
ground like Berman's Chop
House used to do . . . It is
served with mushroom sauce,
12 ounces or eight ounces.
A big seller is the petite
frog legs, one dozen or half
dozen, sauteed in garlic but-
ter . . . Broiled half chicken
has Chuck Joseph's own
special bar-b-q sauce served
on the side, a fine touch for
those who like a little or a lot.
The reasonable Chuck
Joseph's Place For Steak
prices are for complete dining
. . . with relishes, soup or
salad, choice of dressing,
potatoes, bread and crackers.
Also on the menu are eight
appetizers and salads . . . and
seven sandwiches . . . Wine is
served by the bottle, glass or
carafe.
All items, including the
homemade pastries, are
available for carry-out.
Recent score by the
Oakland County Health
Department was 90 percent
. . . and because of customer
leanings toward the healthy
side in eating out, menu
4