Wishing You A Health & A Happy New Year

dinner, $10.95, can be prepared
four different ways . . . Tradi-
tional oven-broiled, baked in a
bag with white wine and fresh
julienne vegetables, oven-
broiled with a honey Dijon and
pecan stuffing, or baked with a
lemon crumb topping.
Excellent chargrilled salmon,
$13.95, is prepared with a bar-
beque glaze and also served
with corn relish, redskin pota-
toes and fresh vegetable .. .
Grilled Maryland crab cakes,
$14.95, are prepared with
remoulade sauce and pecan rice
. . . The crab cakes can also be
gotten as an appetizer.
Prime rib of beef is $14.95,
with smaller cut $12.95, and
larger slice $17.95; center cut
sirloin, $12.95; filet, $14.95;
smoked chicken pasta, $10.95;
pasta primavera, $9.95, etc.
The appetizer of French
bread stuffed with sauteed
spinach, mozzerella cheese and
garlic, baked and topped with
Parmesan cheese ($3.95) is a

The High Tea Time
will make a return
at the St. Regis
Hotel.

winner, as is the wild mush-
room saute of shitake, oyster
and morel mushrooms prepared
with shallots, Madeira wine and
cream.
Executive Chef Gerald Car-
penter is a 1982 graduate of the
Culinary Institute of America
in Hyde Park N.Y. . . . and has
a very impressive background
that includes much more than
just cooking . . . His years of re-
sponsibility take in just about
everything necessary to assure
a successful kitchen operation
. attaining and maintaining
high levels of sanitation being
one of them . . . The last report
by Washtenaw County Health
Department brought a fine 92
percent.
The award-winning wine list
at Weber's is a good one . . . cov-
ering 13 plastic pages . . . Many
premiums are also offered by
the glass.
The intimate and comfort-
able main dining room is open
seven days . . . Dinner — Sun-
day, 1 p.m. to 9:30 p.m.; Mon-
day, 4 p.m. to 9:30 p.m.;
Tuesday-Thursday, 4 p.m. to 10
p.m.; Friday and Saturday, 4
p.m. to 11 p.m. . . . Lunch is
served Monday-Friday, 11:30
a.m. to 4 p.m. . . . with Sunday
brunch 9:30 a.m. to 1 p.m.
Weber's Grand Cafe at 350
Jackson Road, off 1-94 at exit
172 in Ann Arbor, carries a 56-

year tradition of excellence .. .
It has been a long haul since
those Hi-Speed and other days
. . . but a very happy and mighty
proud one.
BIG SURPRISE for Mike
Kralevic in taking over recently
as generaly manager at Hotel
St. Regis on Grand Boulevard
. . . Besides the beautiful 270-
room hotel and skywalk with
shops to and from the Fisher
Theatre, was Reggie McCarver,
St. Regis dining room manager.
When Mike was director of
marketing in 1987 at the for-
mer Michigan Inn, Reggie did
the smiling maitre 'd chores at
its four-star Benchmark
Restaurant . . . Director of sales
Cheryl Curley comes here from
Ramada Metropolitan Airport
and Hilton Hotel Airport . . . and
Chef Tom Larkin was previ-
ously with the Hyatt Hotel
chain.
Mike and his team will be
bringing back some former fun
times at St. Regis along with
new ideas always swirling
around in his fertile mind .. .
The popular High Tea Time will
return, and Mike has begun a
Manager's Cocktail Reception
every Wednesday, 5:30 p.m. to
6:30 p.m. . . . with no charge
cocktails and hors d'euvres . . .
It's in the Grand Lobby as peo-
ple are greeted by the various
managers . . . A lot of music and
dancing is also on go for a soon-
to-come date at St. Regis.
EARLIER this year, when
localite Link Wachter of David
Wachter & Sons Jewelers
learned that President Bill Clin-
ton owned a Ford Mustang, he
made a pair of wrought iron
Mustang cuff links for him .. .
Hillary Clinton sent thanks .. .
Now he has received another
White House note with the
First Lady and President Clin-
ton sending congratulations on
his becoming the first Ameri-
can ever to win first prize in the
21-year history of the presti-
gious Pearl Competition in
Tokyo, Japan.

10TH ANNIVERSARY

shindig by Nicky's in Top of
Troy Building on W. Big Beaver
is Sept. 13 . . . Dance floor will
be at Caucus Club on Congress,
Sept. 17, with appearance of
Kathy Landis Trio (Harold
Lucas and Marvin Kahn) .. .
Monthly Opera Nights at Sul-
tan's on Orchard Lake Road
and 14 Mile are so successful,
they will now be a twice month-
ly thing . . . Next is Sept. 20.
GOOD WAITRESS Dept. .
..Patti DiLoreto at Roman
Terrace II, 12 Mile and halsted
. . . a reason why the food tastes
so good . . . always smiling, very
personable and efficient . . . She
exemplifies the kind of good ser-
vice owners Harry Phinney and
Bob McDonald want to go along
with their fine Italian fare. ❑

ur first love has always been the serving of high quality meals at

affordable prices. We began this tradition back in 1937 when we opened
"Weber's Restaurant." Although some people think our hotel came first,
it was actually added some thirty-three years later.

We recently completed the remodeling of our main dining room to give it a
more casual, relaxed feeling. At the same time we've been busy fine-tuning
our service techniques and working with Chef Gerald Carpenter, a graduate of
the Culinary Institute Of America, to develop new lunch and dinner offerings
that are more moderately priced. Items like pastas, stir-frys, and fresh fish.

Although we've made some dramatic changes, you can rest assured that we've
kept all your traditional favorites on the menu, we didn't raise the prices, and
we haven't forgotten the personalized service you've come to know us for.

As special invitation, we're offering you the attached certificates good
for valuable savings when you join us for lunch or dinner to experience the
all new "Weber's Grand Cafe". So pick up the telephone and make your
reservations today. After all, we're a little eager to show the place off!

i(Vvi Wa62/t

Ken Weber

Herman Weber

COMPLIMENTARY LUNCH

T

Present this certificate and receive one
complimentary luncheon entree from Weber's I
when another luncheon entree of equal or
greater value is purchased. Offer good Monday I
through Friday, now through October 15, 1993. I
Not valid in conjunction with
any other promotional
irIE3X3r4
discounts or for orders
placed for carry-out.
119

4:11,11

3050 Jackson Avenue • Ann - Arbor, MI 48103
(1-94 at Exit 172) 313-665-3636

I

NzittA

Linda Weber

COMPLIMENTARY DINNER

Present this certificate and receive one
complimentary dinner entree from Weber's
when another dinner entree of equal or greater
value is purchased. Offer good Monday through
Friday, now through Odober 15, 1993.
Not valid in conjunction with
any other promotional
4 01=1:1A14
discounts or for orders
placed for carry-out.

3050 Jackson Avenue • Ann Arbor, MI 48103
(1-94 at Exit 172) 313-665-3636