How to turn a paper plate
into a $19.95 dinner for two.
woo=
■
It doesn't
take any magic to
/
enjoy a great dinner offer in
Southfield. Just come into Mountain
/ Jack's any Sunday through Thursday.
For only $19.95. you can choose any
/ two dinner entrees up to a regular price of
,
S 13.95 each. That's a savings of nearly $8.00.
/ Every entree comes with a salad bar brought right
to your table.A cup of home-style soup. Delicious
•
I warm bread. Andvour choice of baked potato, red
I
skin potatoes or rice pilaf.
All you have to do is clip the coupon and pre- I
sent it to your server. Then watch your paper plate
turn into a delightful dinner for two. Because
/
at Mountain Jack's we bring more to the
table. And from now until September 6,
1993 well he bringing it to you
for less.
JN
Roman Terrace Returns
From Its Disastrous Fire
DANNY RASKIN LOCAL COLUMNIST
♦
and
•4„.
INvs not mcludc tax or gratuity
#0.
Good Only At Our Southfield Location
OUNTAIN
CK'S.
00.001.000.0.01
PRIME RIB • CHOICE STEAKS
Southfield • 26855 Greenfield Rd. • 557-0570
SEEN AT MARVIN'S
JANIS FEINGOLD, Bank Teller; MARIA FEINGOLD, Top
Student, Walnut Lake Elementary; PAT KLEIN, Speedy
Pathologist; ARNIE PORTNER, Attorney and Man-About-
Town; TOM GOULAS, Honey Tree Restaurant JOHN FINNEY,
JR.: Detroit Popcorn; RON JASGUR, The Original Button Man:
MORRIS MARGULIES, Builder-Developer; JOE ROISMAN,
Designer.
BIRTHDAY PARTIES • GIFT CERTIFICATES
I
I RENTAL & PROPS THEME PARTIES
COME SEE OUR OLD TIME PHOTO BOOTH.
PICTURES 4 FOR $1 LIKE YESTERYEARS!
GREAT FOR PASSPORTS, ID'S & WHATEVER.
WE WILL FEATURE A PICTURE EVERY WEEK IN THIS
AD. GIVE ONE TO MARVIN.
FOR 4 FREE QUA
THIS AD
1 Coupon
Per
Person
L
NIWS
r
Expires
8-26-93
OLIO Ca3t2D
60{,),M03323 G3c90-,
31005 ORCHARD LAKE RD. BEHIND F&M SOUTH OF 14 • 626-5020
MON. - SAT. 10-11, SUN. 12-8
eacoc
Cafe & Grill
25938 Middlebelt Rd. at 11 Mile Rd.
in the Mid-11 Plaza Farmington Hills
COME IN AND SAMPLE OUR
NEW MENU ITEMS!
• HONEY DIJON CHICKEN
• SEAFOOD SALAD
• HOMEMADE TURKEY MEATLOAF
• PASTA PRIMAVERA
• AND MANY MORE!
(YOU'LL
LOVE OUR
SOURDOUGH
ROLLS!)
EARLY BIRD SPECIALS
Reg. Hours: Mon.-Fri. 11-11
Sat. 8-10, Sun 8-3 p.m.
WE SERVE
BEER & WINE
476-1750
DAILY DINNER SPECIALS
From $5.95 - $8.95
DAILY LUNCH SPECIALS
From $3.25 - $4.95
r
1
OFF
ANY
ENTREE
WITH PURCHASE
OR ANOTHER ENTREE
EQUAL OR GREATER VALUE
• Expires
8/31/93
• Not good With Any
Other Coupons
• 1 Coupon Per Table
J
here was no snooze
button on the dream
of Bob McDonald .. .
Ever since that tragic
day in 1990 when his suc-
cessful Roman Terrace on Or-
chard Lake Road and 12 Mile
burned down, Bob never stop-
ped in the pursuit of his
strongly-desired goal . . . to
one day reopen the same kind
of restaurant with the same
name.
The recent opening of
Roman Terrace II by Bob
McDonald and Harry Phin-
ney, just three miles away
from the ashes, on 12 Mile
Road and Halsted in the
Halsted Village Plaza, is also
a long-awaited realization by
many others.
Roman Terrace II seats 140
in an L-shaped dining room
with booths like Bob's
previous restaurant plus com-
fortable seating at tables.
Even the same menu covers
as before . . . They were
among the very few things
the fire couldn't harm . . .
luckily being at a printer
when the blaze came.
Francesco Cracchiolo, Ro-
man Terrace's original ex-
ecutive chef for 18 years, is
back doing the cooking for
Bob and Harry . . . and those
luscious soups and secret
sauces are from the basic
Roman Terrace recipes.
It happened on a Sunday
morning, Feb. 4, 1990 . . . Bob
was to meet a workman at the
closed restaurant and
straighten up for the next
morning's opening of a sports
bar downstairs when he
received the call at home that
Roman Terrace was on fire.
The tragedy struck like a
heavy blow . . . It had become
a favorite with its northern
Italian cuisine and comfor-
table dining ways.
Enter Roman Terrace II on
July 2, 1993 . . . with many of
the old customers, who heard
of the opening, being seen
regularly again . . . Most of
the former waitstaff have
either retired or moved on .. .
But gals like Susan Bernier
and Kecia Weinberger are
there working days and
evenings.
Chef Cracchiolo recently
returned from Italy where he
garnered some new recipes
. . . James Schaeffer, sous
chef, runs the daytime kit-
chen; evening sous chef Bill
Wamby was at the former
Roman Terrace; Joseph
Delvecchio, previously night
chef at a northwest Italian
restaurant, is with Francesco
in the kitchen.
Roman Terrace II is made
up of soft colors . . . Coral-
hued linen tablecloths and
napkins match the decor .. .
Italian marble is in the foyer
and on the bar floor . . .
Roman columns are around
the entranceway, along the
walls and behind the bar .. .
Posters, mirrors and
photographs are simulated to
look like those that used to
hang at the original Roman
Terrace.
As before, it continues to cut
its own veal and trim the
fresh fish . . . Pasta is made
on the premises and folks can
get full or half orders both
day and night.
There never was any skim-
ping on orders at the previous
restaurant, and Roman Ter-
race II has continued that
practice also . . . Baked
vegetarian lasagna, for exam-
ple, is loaded with provolone
and parmigiana cheese.
Its own homemade crostina
Italian garlic toast is served
with all dinners which are
also accompanied by special-
ty dips, pesto herb ricotta and
a tasty combination of two
types of crushed olives and
garlic.
One of the most requested
desserts according to many
writers is homemade at
Roman Terrace II . . . It's
called tiramisu (lift me up)
and as common in Italy as
maccaroni and cheese is in
America . . . Tiramisu is
made of whipped sweetened
mascarpone cheese with
ladyfingers dipped into sweet
coffee or liqueur . . . One
writer penned, "The only sin
is subbing cream cheese for
mascarpone" . . . It is on
Italian menus in other areas
of the country and now
available here.
Italian desserts are made
by Giannina Giachino, who
also makes the ravioli, gnoc-
chi, lasagna and vegetarian
lasagna among other
specialties.
The heavy-bodied mine-
strone soup, chock full of
vegetables, is still a Roman
Terrace II favorite.
Along with specials that
change daily, the Roman Ter-
race II menu presents a good
variety, with prices in the
popular range.
A welcomed feature for peo-
ple who don't want to eat too
much . . . and one that is not
seen enough at restaurants
. . . are the half orders . . . If
folks feel like having some
pasta, half order of that
vegetarian lasagna is $4.95;
fettuccine tetrazzini (chicken
breast strips sauteed with
onions and mushrooms in
wine and served over pasta
and then baked au gratin) is
$5.95 for half order . . . fettuc-
cine Alfredo and lasagna a la
terrace are both $4.95 half
orders and pasta primavera
$5.50 half order . . . All pasta
dishes come in both half and
full orders to the high
satisfaction of many
customers.
Tender Provimi veal is used
Three years later,
just three miles
away.
at Roman Terrace II . . . Veal
parmigiana, veal piccante
and veal marsala are all
$16.95, including crostini and
dip, fresh garden salad and
potato du jour or spaghetti
with meat or marinara sauce.
Friday and Saturday nights
only, prime rib of beef au jus
is served . . . $14.95.
Also from the broiler are
filet mignon, $17.95, and filet
Siciliano, $18.95 . . . A
specialty of the house is the
chateaubriand bouquetiere
for two carved at the table,
$41.95.
The food quality, service
and prices at Roman Terrace
II are designed for the ac-
complishment of two major
purposes . . . The continuance
of a previous precedent and
customers returning.
Bob McDonald and Harry
Phinney are from the old
school of restaurant owner-
ship . . . They don't believe in
a hello and goodbye-forever
type of customer relationship
. . . Like every good
restaurateur, they want to see
people come back again.
The return of Roman Ter-
race II can only bring smiles
to a lot of faces.
That fire burned down a
class act ... but didn't destroy
its character . . . Welcome
back, Roman Terrace II.