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.