Best of Everything/listening Post
firM0111(IN ritlY
SfiVINS!
tfiRT
$ 19.95 Dinner For Two
An Owner-Chef's Pride
Is Reflected In His Food
Sundays Noon - 4pm
You am savenearty $10.00 with our new early dining menu. During these special times,
choose any two dinner entrees up to a regular price of $14.95 a-tell and pay only $19.95.
Delicious decisions. Your choices indude any of these sixteen entrees from our regular
menu listed below:
■
■
■
■
■
■
■
■
■ Top Sirloin
■ Teriyaki Top Sirloin
Petite Cut Prime Rib
Standard Cut Prime Rib
Sizzling Mushroom Steak
Stuffed Filet Mignon
Whiskey Peppercorn Top Sirloin
Brandy-Dijon Filet Mignon
Roasted Chateau Filet Mignon
Filet Mignon
■
■
■
■
■
■
DANNY RASKIN LOCAL COLUMNIST
Flame Broiled Salmon
Grilled Swordfish
Tempura Shrimp
Shrimp Scampi Linguini
Lemon-Herb Chicken
Teriyaki Chicken
M
So, join us for the $19.95 Dinner for Two early dining menu. Make your
reservations any Sunday and save almost $10.00 off the regular menu price!
Early dining offer available on $19.95 Dinner for Two entrees only. Guests must be seated
during special eady dining times. Offer is limited to seating capacity of the building. Reser-
vations are strongly suggested and may be necessary to assure availability of seating 519.95
Dinner lor Two does not include sales tax or gratuity. - Not valid on holidays, for banquets or
large parties of eight or more, or with any other tillers.
Valid at the Southfield location only.
Offer Expires
Oct. 17, 1993
mioloomoomilsessapai
RJNTAIN
MAA CK9S.
PRIME RIB• CHOICE STEAKS
Southfield • 26855 Greenfield Rd. • 557-0570
r
SEEN AT MARVIN'S
SUSAN AYER, Editor, Washtenaw Jewish News; ELAINE
FRAZIS, Grandma & Retired Secretary; RON SHERR,
Action With Satisfaction Tours; HENRY SMARGE, Criminal
Defense Attorney; LORI GELL, "The Famous Jack Gell &
Co. Linen Supplies"; ANDY ROISMAN, Camp Maas
Supervisor; HOWARD DANZIG, Franchisor; MARNI
SKLAR, Accountant; JEFF COHEN, Auto Parts Supply.
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.
I
WE WILL FEATURE A PICTURE EVERY WEEK IN THIS
AD. GIVE ONE TO MARVIN.
foil 4 FREE QUA
THIS AD
Exp.
10-14-93
1 Coupon
Per
P
L
31005 ORCHARD LAKE RD. BEHED F&M SOUTH OF 14 • 626-5020
MON. - SAT. 10-11, SUN. 12-8
Open 7 Days
Lunch & Dinner
WE FEATURE FALAFEL
Restaurant
• Mideastern & American Cuisine
27060 Evergreen
At 1-696 & 11 in Lathrup Landing
559-9099
• Lamb Chops • Shish Kabob • Tabbouli
•Stuffed Grape Leaves (Veg. & Reg.)
• Bar-B-Q Ribs & Chicken • Etc.
RAW JUICE BAR
With Fresh-Squeezed fruits & Vegetables
Catering Available For All Occasionsl
r
Buy One Entree At Regular Price
Get Second Entree
Equal or Lesser Value
HALF THE PRICE!
1
• Dine In Only • With Coupon
• 1 Coupon Per Couple
• Not Valid With Other Often
L
Expires 10-31-93
JN
J
any chefs dream of
someday owning their
own restaurant . . .
Here is one that not
only didn't, but never even ex-
pected to ever be a restaurateur
bossman.
Franco Giorlando was satis-
fied to ply his trade for others
while taking great pride in an
ability to prepare authentic Ital-
ian dishes.
However, sooner or later it
was meant to be his career forte.
September was the third an-
niversary of Franco's Cafe,
owned by Franco and wife Anna
Maria, in Troy's Century Plaza
Shopping Center on Rochester
Road between 15 Mile and 16
Mile.
It is a family-operated restau-
rant . . . Franco is executive
chef; Anna Maria handles the
full-service catering and can
also make anything on the
Franco's Cafe menu; daughter
Marianne is assistant manag-
er, 16-year-old son Christopher
bakes Dad's noted bread so he
can buy a car.
Although Tom Dively is not
a member of the family, he is
like a stepson to Franco and
Anna Maria . . . Tom has been
manager since December 1992,
coming here from San Francisco
where he was a maitre d',
restaurant manager and direc-
tor of operations for five restau-
rants . . . Sous chef John
Dipzinski was with Franco five
years at the former Meritage
Restaurant.
Franco's Cafe finally received
its liquor license in January
. . . and now presents a com-
plete wine list of about 120
choices, with many both bottle
and glass.
Franco and Anna Maria are
a husband-and-wife team that
is seldom apart . . . They both
work at the restaurant morn-
ing to evening.
People who have visited Italy
come to Franco's for delights
they have enjoyed there .. .
Franco can usually make it for
them if the ingredients are
readily available . . . When not,
it may take as much as three
days to get the proper stock
because, being the type of chef
stickler for authenticity, Fran-
co positively refuses to use sub-
stitutes or lesser-grade products
. . . He will also prepare any-
thing customers request ac-
cording to their dietary
restrictions.
Franco makes his own can-
nolis which have been a spe-
cialty since he was 12 years old
. . . plus the favorite of zuppa
inglese . .. While in Sicily,
Franco worked in a bakery.
Many will remember the
wonderful Italian dishes put out
at Paradiso Cafe on Woodward
Avenue during the days of own-
ers Marcella and Dan Moody
. . . They were probably the
handiwork of Franco, whose
cooking and head chefing expe-
rience had previously taken him
to Milan, Italy; Torino, Italy;
Palermo, Italy; Brisbane, Aus-
tralia; and Spigadora in
Toronto.
When working in Windsor at
Great Lakes Restaurant Show
in Cobo Hall.
Customers are known to
come back two and three times
a week to Franco's Cafe . . . It
makes homemade pasta, is the
only Italian restaurant, or one
of the very few, that has egg-
plant caponata (eggplant, toma-
toes, capers, celery, vinegar and
olive oil), which is served as
both appetizer or entree.
The reasonably-priced menu
mixes both southern and north-
ern Italian foods . . . and in-
cludes a piatti per bambini
(children's menu) for youngsters
10 years and under.
Franco Glorlando of Franco's Cafe.
Tavola Calda, he was spotted
by Aldo Ottaviani, whose Aldo's
on Kelly Road in Detroit was
winning big popularity ... Aldo
told Franco that if he ever came
across the river to America
there was a job waiting for him.
This was the start of a won-
derful chefing experience for
Franco, who then went on to
Paradiso, Lambardi's, Penna's,
which he opened in 1975 as its
executive chef until 1988, and
the former Meritage, now
Arriva Italia.
In 1968, while at the Cortina
Restaurant in Brisbane, Fran-
co became quite adept at also
preparing many varieties of
seafood.
His vast culinary experience
has had him running the gamut
of both executive chef and pas-
try chef . . . Franco makes his
own ice carvings, and his wed-
ding cake with two big doves
and a nest of Australian icing
was an award-winner at the
Its 14 pasta dishes include
one named after a customer,
Linguini A La Shoemaker (olive
oil, garlic, tomatoes and
chopped spinach) . . . There are
seven appetizers, four soups,
five salads, seven veal dishes
(only Provimi is used), five
chicken favorites, six steaks and
chops and six seafood items .. .
All entrees include soup, salad,
vegetable, pasta (the latter ex-
cept with pasta dishes, of
course) and bread basket.
He has his own recipe for
steak Siciliano which is regu-
larly egg-washed, breaded and
deep-fried ... Franco dips his in
virgin olive oil, smatters the
steak lightly with bread
crumbs, mixes in grated cheese,
parsley and garlic . . . then
bakes and serves it with am-
moglio sauce (raw tomatoes
with garlic, basil and olive oil.)
Franco's Cafe, with its rating
by the Oakland County Health
Department always in the high