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 W 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 r 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 ............................. --------------- ----- r ---------------- Any Large Pizza or Antipasto Salad Dine In or Carry-Out JN Expires 8-31-93 --------------------------------------------------------------- r BROASTED 1 • Dine In Only OPEN 7 DAYS SUN.-THURS. 11-10 FRI. &SAT. 11-11 ClliC°14 :RIBS (1( by MILES -n WHOLE SLAB OF RIBS & BROASTED OR liAR.B.0 CHICKEN FOR 2! co 118 SOUTH WOODWARD •ROYAL OAK JUST NORTH OF 10 MILE- NEXT TO ZOO 544-1211 L 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 L $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