14. aft Classic Mid Eastern Cuisine In An Elegant Setting The Re-Making Of A Legend SUNDAY BRUNCH ALL-YOU-CAN-EAT 11 am - 3:00 pm $5.95 • BUFFET LUNCH ALL-YOU-CAN-EAT Monday-Friday 11 am - 3:00 pm $5.95 • DINNER BUFFET ALL-YOU-CAN-EAT Monday Only 5 pm - 8 pm $9.95 $5.95* *Children 12 and under • Reservations 737-0160 CATERING FOR ALL OCCASIONS 7295 Orchard lake Rd., West Bloomfield (In The Robin's Nest Shopping Center) • Since 1939 INN 7618 Woodward Ave. 871 1590 - OPEN SUNDAYS 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. (LIGHT SIDE MENU AVAILABLE ANYTIME I SPECIAL QUALITY PARTIES UP TO 200 Specializing In: Bar Mitzvahs, Sweet 16s, Showers, Anniversaries, Retirement Parties, Birthdays, Weddings, Etc. Special Appetizer Parties Available 1 -1 BANQUET RATES FOR ALL OCCASIONS) MIN MINN NMI MI= Imig lom Elm METRO DEmorrs #1 BURGER I 2 FOR II GOOD7 DAYS A WEEK I AT BOTH LOCATIONS I I I NOT GOOD WITH ANY OTHER PROMOTION1 his offer Good ANY DAY Thru Feb. 28, 1994 0 Cj c w 1— 12 TAVERN Farmington Hills Birmingham 38123 W. 10 Mile East of Haggerty 31231 Southfield Road In Holiday Inn Just North of 13 Mile (313) 478-7780 (313) 642-6422 1 MIN M 11=111 MINI MINI 111111al DANNY RASKIN A deli with a legendary name and a modernistic twist is beginning to get things together. The new owners of Modern Delicatessen-Restaurant on Greenfield at 1-696, a block north of 10 Mile, are a father and two sons who also love to cook gourmet style. Hopes to revive a time-hon- ored name by Modern's previ- ous owner failed and Ed Etchen took over in August with sons Andy Etchen and Jeremy Etchen. It is much to their credit that they are not trying to relive those yesteryears with the op- eration ... Keeping the name was a wise move ... and their ambitions to mix the selection of traditional Jewish foods with exotic dishes that people can have without mortgaging the or homestead, are conducive to a better way of dining. Being a family-run restau- rant has its many attributes, too ... There is always some- one watching the store ... In this case, an owner. Andy is in charge of daily operations ... Jeremy, at- tending the fine culinary school at Henry Ford Com- munity College in Dearborn, comes in the afternoon and takes over until closing ... Fa- ther Ed Etchen, an architect and builder, oversees every- thing and is at the restaurant every morning an hour before opening to meet with Andy and plan the day ... Ed, Andy and Jeremy also meet once a week in the early morn to plan their week, solve problems and set policy. Both Andy and Jeremy have restaurant experience, working in kitchens and waiting on ta- bles since high school ... An- other of Ed's sons, 11-year-old George, also gets into the fam- ily act, helping out with busing tables and washing dishes when not attending the Inter- national School here in Bever- ly Hills. And the shorter, inconsistent hours of Modern's former own- er are thankfully no more ... The restaurant, seating 76, is open seven days a week, 9 a.m. to 12 midnight. The Greenfield at 1-696 locale has had numerous names ... Katz's, Joey's, Danny's, North- gate, Deli Unique of Oak Park, Deli & Co. and the previous Modern ... Following Matt Prentice's Deli Unique of Oak Park, the changes of ownership have left a lot of room for im- provement in decor, food and service. Modern's interior styling now is being transformed into an in- timate, friendly, inviting and provocative environment ... Its new color scheme utilizes bold shades of pink and new wall coverings create a warm back- ground. New fabric panels envelop four booth areas in front of the Modern Deli counter-walk ... One-of-a-kind photographs by Judith Horwich of New York favorites and deli standbys at Modern, is its broiled fresh Lake Superior whitefish ($5.95) ... complete with soup or salad, potato and vegetable, fresh baked bread and homemade ba- nana nut cake ... Also gaining note are the meat and dairy trays. Don't be surprised if you walk into Modern Deli on Greenfield soon and see daily specials like veal and crabmeat in a champagne sauce ... tournedos de boeuf chicken scallopini marsala ... quiche Lorraine ... and many more de- lightful epicurean dishes. The Etchens: Andy, Ed and Jeremy. were supplied by local photog- raphy collector Irwin Gershow ... These, along with other wall hangings, present an interest level both contemporary and conversational. Wine posters are not out of place ... The new Modern Deli has applied for a tavern license which would allow it to serve beer and wine ... Since this is Royal Oak Township, and not Oak Park, which is dry, such application is in order. Still also to come soon are a new sign outside and up-to-date menus. The traditional Jewish culi- nary ability of Ed, Andy and Je- remy's gal in the kitchen is as long as her name ... Matta Perepletchikov ... She makes those luscious cheese blintzes, kreplachs, potato latkes, gefilte fish, stuffed cabbage, matzah balls, Canadian cheddar soup, vegetable steak soup, mush- room barley soup, lo-cal cabbage soup, borscht, chicken soup and so much more. A big seller, along with these Already on the daily specials menus are chicken cordon bleu, veal marsala, fettuccini car- bonara, chicken Parmesan, poached Norwegian salmon, pan-roasted scallops, surf and turf, shrimp scampi, cajun pas- ta, chicken marsala, pesto pas- ta, saute of perch, chicken Stroganoff, pasta primavera, rock marinara, garlic lake perch, spaghetti squash mari- nara, Hawaiian chicken, stuffed shells, rock shrimp marinara, etc. ... plus homespun favorites like New York sirloin, turkey loaf, pasta, chicken kabob, rain- bow trout, Jewish-style pizza, ground steak, bbq short ribs and others ... including orange (orange roughy with orange wheels and flamed tableside with grand marnier) ... This is also a delicatessen with flam- ing desserts! The new Modern Deli con- cept calls for this combination of traditional Jewish, gourmet and solid American selections. An improvement in the wait- staff has become apparent ... It