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January 28, 1994 - Image 84

Resource type:
The Detroit Jewish News, 1994-01-28

Disclaimer: Computer generated plain text may have errors. Read more about this.

Since 1939

Best of Everything/listening Post


7618 Woodward Ave.

Staff Makes Eatery
More Than A Link

871 1 590


12 noon to 9 p.m.

Our Daily Hours ... Mon. 11 a.m.-2 p.m., Tues. Thru Thurs. 11 a.m.-10 p.m.
Fri. & Sat. 11 a.m.-11 p.m., Sun. 12 noon-9 p.m.

UP TO 200

Specializing In: Bar Mitzvahs, Sweet 16s,
Showers, Anniversaries, Retirement
Parties, Birthdays, Weddings, Etc.

Special Appetizer Parties Available


Classic Mid Eastern Cuisine
In An Elegant Setting



11 am - 3:00 pm

$ 5.95


11 am - 3:00 pm

$ 5.95


Monday Only
$9.95 $ 5.95*

•Children 12 and under

Reservations 737-0160


7295 Orchard lake Rd., West Bloomfield

(In The Robin's Nest Shopping Center)


Tunnel. 13131Z•Q
Home of World-Famous
Spare Ribs


°flier Ham

Fabulous Quality
Homemade Desserts

Succulent Seafoods, Great Steaks

Fully Licensed by LLBO

Excellent Party Facilities

58 PARK ST. E.


DETROIT 4313) 961-3663
Windsor ....(519) 258-3663
(519) 258-2923

DETROIT...(313) 963-8944
Windsor (519) 969-6011
(519) 969-2402

(Off the Windsor-Detroit Tunnel Exit)

(Ouellette Becomes Dougall After Tecumseh)


here is a chain restaurnt
that is more like a fine
dining operation . . . with
so many features one
would normally expect from
such a venture.
Mountain Jack's on Green-
field Road, just south of 11 Mile
Road, a free-standing building
built from the ground up in
1976, is in this class . . . It was
one of four original eating spots
by the San Diego-based Para-
gon Steak House chain that has
grown to 10 in the metropolitan
Detroit area and 40 regional
restaurants covering all sectors
east of the Mississippi.
In all, Mountain Jack's Para-
gon Steak House, which start-
ed in 1967, with four
restaurants in the Illinois quad-
city spheres of activity, is today
an 84-unit chain nationwide.
The Southfield Mountain
Jack's general manager, Joe
Peltaire, says this is his baby to
run . . . And in the three months
he has been here, Joe has
shown a good ability to handle
people . . . which is a top prior-
ity on the Mountain Jack's
management preferential list.
He came here with wife,
Joan, from Carver's, part of the
Paragon Steak House chain, in
Bloomington, Ill. . . . Joe had
worked his way through West-
ern Michigan, where he met
Joan, as a bartender . . . and has
never left the restaurant scene
since . . . Joe started as a bar-
tender in the Paragon chain
and six months later was part
of its management team.
Although a chain restaurant,
Southfield Mountain Jack's is
pretty much its own entity.
It seats 180 in five rooms
with nine booths and the rest
tables; wicker-backed captain
chairs, wooden tables, bur-
gundy cloth linen napkins, a
quiet and casual, traditional
early American-like setting, etc.
. . . This decor is about the same
in most Mountain Jack's restau-
rants . . . A full-service bar has
seven stools and five two-top
Although it is somewhat like
a fine dining spot, the prices at
Southfield Mountain Jack's are
quite reasonable . . . Unlike
most of them, their prices are
not a la carte ... All dinners are
presented with a cup of home-
made soup, salad prepared at
the table by a waitperson who
serves selections from 10 choic-
es in a Lazy Susan brought on
a cart; the pick of baked or red

skin potatoes, rice pilaf or baked
parmesan-topped tomatoes.
Its menu includes almost 30
entrees . . . with one of the best
sellers, broiled or baked white
fish ($13.95), not on the menu
but available daily . . . Moun-
tain Jack's is known for its
prime rib and the Southfield lo-
cation goes through 1,500
pounds a week . . . Eight-ounce
petite ($12.95); 15- to 16-ounce
standard ($14.95); and 19- to
20-ounce house cut ($17.95).
Mountain Jack's is big on
steak, too . . . Eight-ounce flame-
broiled filet ($14.95); top sirloin,
center cut ($12.95) which is also
availbale, for a dollar extra,
marinated in teriyaki and
topped with fresh pineapple;
New York strip ($15.95); and
a 20-ounce porterhouse
Along with the almost 30 en-
trees and seven appetizers are
desserts that include one not
likely to be seen at too many

Mountain Jack's Joe Peltaire

places . . . It looks like a flower
pot but is plastic filled with a
layer of crumbled Oreo cookies
topped with vanilla pudding
and then another layer of Oreo
cookies . . . Don't eat the
"plant's" flower . . . it's for real.
Each Mountain Jack's is
geared to its community ... and
concentration is very keen for
community involvement.
All this is good, fine food,
cleanliness and an airy atmos-
phere of pleasant dining con-
But probably the biggest
thing of them all is the training
of waitpersons at Southfield
Mountain Jack's . . . Each server
takes home no fewer than six
manuals to study . . . focus on

service, wine service, computer
knowledge, alcohol awareness
that tells how to calculate how
much a person has by the num-
ber of drinks and when he has
had enough; the Art of a Pro-
fessional Server, and dinner
menu with description of items
and what they contain.
You can't buy this kind of
training . . . which is why a
Mountain Jack's waitperson is
such a valuable asset . . .
Servers must wait on other
waitpersons and management,
including the general manager,
serving drinks also, before they
are permitted to serve their first
Meetings are held monthly
. each time on various services
. . . or whenever Joe feels a
meeting is required, with menu
changes, etc.
An excellent training progam
like this makes general man-
agers like Joe Peltaire at the
Southfield Mountain Jack's

mighty proud and rightfully
confident . . . He knows how his
waitpersons will conduct them-
selves with customers and can
rest assured of quality presen-
tation . . . Joe has 20 servers at
dinner, eight during lunch, and
two bartenders, plus three who
work both the bar and wait on
The management team at
Southfield Mountain Jack's is
a good one . . . Assistant Man-
ager Scott Racow and Kitchen
Manager Rich Garret . . . Day
and evening hostess, smiling
Kay Manser, has been at South-
field Mountain Jack's 11 years
. . . Cheryl Cusumano-Gadson,
who brought me a tasteful char-
coal-grilled Norwegian salmon,
is one of Joe's waitperson prides
. . . Especially when she serves

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