Best of Everything/Listening Post

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RN DINING AND COCA7AILP HOMEMADE PASTA AI ITS BEST

Presents

IRINA LE KHTMAN

World-Renowned Russian Mezzo Soprano

Preforming With THE ENRICO CARUSO SOCIETY

EVERY WEDNESDAY EVENING 7 p.m. - 10 p.m.

HEAR LIVE OPERA WHILE ENJOYING AUTHENTIC ITALIAN
CUISINE PREPARED BY CHEF VITO DEPALMA (FORMERLY OF DARBYS)

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$ 5 00

OFF

• Full Dinners Only
• Expires 1-5-94

31735 Plymouth Road 3 Blocks West of Merriman
Livonia

1

DINNER
FOR
2

1
J

For Reservations, Call

261-2430

INVEST IN
CONSUMABLE
GOODS.

Your contribution to the United
Way Torch Drive helps feed
the hungry. Give, for all the
good you can do.

United Way

for Southeastern Michigan

STUFFED CABBAGE $555
DINNER

CHOICE OF SOUP OR SALAD

DELI and RESTAURANT

1

SHIVA DINNERS & PARTY TRAYS...Free Deilivery

Breakfast, Lunch, Dinner ... Mon.-Fri. 7a.m.-8 p.m., Sat. 7 a.m.-3 p.m.

352-4940
21754 W. 11 MILE AT LAHSER • HARVARD ROW Fax: 352-9393

ROMAN TERRACE II

GALA NEW YEAR'S EVE

NO COVER — NO MINIMUM

3 Seatings • Special N. Y. E. Menu

5 p.m.-7 p.m. Early Bird • 7 p.m.- 9 p.m. Dinner
9:30 p.m. Dinner, Dancing, Party, Complimentary Champagne,
Party Favors
For reservations: Call 553-0080

OPEN NEW YEAR'S DAY FROM 4 p.m.

37610 W. 12 MILE AT HALSTED (Halsted Village Plaza) • 553 0080

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Getting Ready To Mark
40 Years Of Excellence

DANNY RASKIN LOCAL COLUMNIST

A

family dining legend that
continues to serve sec-
ond, third and fourth
generations, will cele-
brate its 40th anniversary in
early spring of 1994 at the same
locale where its doors were
flung open to an excited crowd
back in 1954.
Memories are relived as peo-
ple look around the clean, spa-
cious 160-seat Red Devil on
Fenkelljust east of Greenfield,
with a sparsity of pictures on
the walls and tables only.
It has been a full-service Ital-
ian family restaurant through-
out the years, but still
maintains a solid reputation
for its pizzas, about 15 different
kinds, that have won numerous
awards ... So many people re-
call chomping on the pies after
proms, theaters, house parties,
etc. ... If anything, those pizzas
today have gotten even better
with their tasteful, light good-
ness atop crisp dough.
Many localites remember
their early visits to Red Devil
with the reverence not usually
accorded a neighborhood res-
taurant.
At the same time of number
40, another anniversary will
also be feted ... This one 14
years for Yahia (Ya-Ya) Ma-
wari, who bought Red Devil
March 14, 1980, from the Bas-
sonetti family, which at one
time used to make pizza on
charcoals.
Yahia, Manager Sam Mug-
bel, and their staff have con-
tinued a dining tradition with
merit . . . Everything is made
fresh and Red Devil still counts
many local personalities among
its customers as a select eating
spot for casual family dining.
White linen tablecloths and
red linen napkins accompany
high quality food at prices with-
in reason.
When it comes to meat, and
Red Devil serves plenty of veal,
chicken, steaks and chops, smil-
ing "Ya Ya" is difficult to fool
. . . Back in 1975, he had his
own butcher shop in Dearborn
. . . In Europe, Yahia was a fine
chef . . . All meat is cut on the
premises at Red Devil.
For almost 14 years, he has
been packing them in for lunch,
some people driving all the way
from downtown Detroit . . . Red
Devil does a large carry-out
. . . has a beautiful banquet
room . . . and a dinner business
not as big as yesteryears, but
still a must with many who also
enjoy having a courteous man

Red Devil's Sam Mugbel.
outside in attendance at the
lighted private parking lot that
abuts Red Devil.
The pizzas by Red Devil are
award-winning ones, but it is
hard to beat Yahia's huge 32-
ounce prime rib ($16.95) for
which people still come from
everywhere . . . Also the soft
bread sticks soaked in garlic
butter and made-to-order.
You can tell that Yahia's ex-
perience as a butcher pays off
. . . The fresh veal quality at Red
Devil is very high . . . and cus-
tomers don't have to pay an arm
and a leg to get it.
Yahia and Sam's staff serve
nine variations of veal among
other Italian specialties, 10
salads, five chicken dishes, 10
appetizers, 20 pastas, 17
sandwiches, 14 steaks, chops,
bar-b-q ribs, etc. . . . even
weight-watching specials, tur-
key burgers and • vegetarian
pizza.
Red Devil restaurant has
withstood the years well . . . It
is a dining landmark of many
happy remembrances that con-
tinuous to serve people with a
certain grace that has never
been lost . . . and is the kind of
favorite neighborhood restau-
rant you always want around.
IT WAS BOUND to happen
. . . an annual holiday party for
The Jewish News employees
that would be very difficult to
top.
And it had a hard-to-beat
combination . . . food by Matt
Prentice . . . unexcelled service
. . . vibrant rhythms of the Si-
mone Vitale Band with two fe-
male vocalists.
From the pre-party passed
hors d'oeuvres to the sitdown
dinner and elegant home-made

yummy pastries, Matt seemed
to go all-out but this is how he
always gives a party . . . The
wonderful service was beyond
any expectations . . . Many of
the JN employees were shocked
that a hotel function could offer
such excellent food and help.
Since Matt has taken over
the catering at Hotel Baronette
in Novi, the change is beyond
recognition.
Thanks to Matt Prentice
stalwarts like Allison Susulla,
head of catering at Hotel Baro-
nette; Mary Gardener, hotel
banquet manager, and so many
of his employees there, almost
80 Jewish News-ite party
whoop-it-uppers had a great
time.
Simone and his band played
in the foyer as the fine wait-
resses passed hors d'oeuvres
. . . eggplant blinis with goat
cheese and sundried tomato;
smoked salmon on brioche cros-
tini; grilled apple turkey can-
apes, wild mushroom strudel, a
varied selection of gourmet
pizzas.
Then dinner of spinach sal-
ad with pear, dried currants,
bleu cheese and cranberry may-
onnaise; entree choice of cedar-
roasted Atlantic salmon with
chardonnay sauce; or roasted
prime tenderloin with Morel
mushroom sauce . . . potatoes
Dauphine, vegetables in season
and housebaked breads, rolls
and scones.
Folks were wide-eyed at the
luscious-looking sweet table
with fresh fruit and berry dis-
play, warm apple pie with
warm caramel and apple
caramel ice cream; tiramisu,
chocolate paradise with cham-
pagne sabayon; death-by-choco-