CAL,AB IA
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LOMBA-RDI
MOUSE, EMilild-ROIlla
VERETOTUSCANY
NIEAL_ lir CIIHIIIEAhruzzi
FRIULI•VENEZIA
GIULIA
m,ENT/No_ALT0 (1) I ES ICILY
APULIAVALLE DAOSTA
FEAST WITH US, FOR SEVERAL
VERY GOOD REGIONS.
,
Modern goes
modern on
Greenfield.
the dining operation has trained
waitstaff whose main asset is
customer-pleasing service ...
The importance of this cannot
ever be stressed enough ... Of
course, good palatable food is
important ... but again, it is
many times only as good as the
waitperson who serves it.
Because of this, smart
restaurateurs absolutely will
not stand for waitpersons or
hostesses who make customers
wait while standing nearby
smoking, putting on makeup,
sitting with guests or passing
tables where coffee, water or
whatever is needed because it
isn't their station ... These are
among big no-nos in the restau-
rant game ... and points galore
are heaped on Ed Etchen and
sons Andy and Jeremy for their
awareness of this.
People like Chuck Muer and
others had a training program
to make certain that waitper-
sons did things their way ...
John Curry, general manager
at the one-time Moon Supper
Club, was like this ... No Moon
Maid was allowed to work un-
less she could answer one or
more questions asked random-
ly every day from his manual.
The new Modern Deli-
catessen-Restaurant has a ma-
jor challenge confronting it ...
To retain a legendary name
that goes back over 50 years ...
and adapting a concept of
gourmet style food to go along
with traditional Jewish dishes
isn't easy.
But no one ever said the
restaurant business in itself
was easy ... If ambitious team-
work and customer-pleasing
perseverance are indicators, the
new Modern Delicatessen-
Restaurant on Greenfield north
of 10 Mile will reek of success.
The regions of Italy renowned for their superb cuisines were the
inspiration for our new, critically acclaimed restaurant.
The festive setting recalls an authentic Italian marketplace where,
with characteristic Italian hospitality, we welcome your table with
a complimentary regional appetizer to stimulate your taste buds for
our pasta, steak, seafood and pizza masterpieces.
So, join us soon for our moderately priced breakfast, lunch, dinner
or daily buffet. You have every reason — and region — to do so.
SPECIAL TWO-FOR-ONE OFFER
Order one lunch or dinner entree and get a second one (of equal or
less value) free of charge. To entice you to sample our diverse, superb menu,
we're extending this offer. But hurry, this offer is only for a limited time.
RKET.
21111 Haggerty Road • In the newly renovated Novi Hilton at 1-275 and 8 Mile Road
Novi, Ml (313) 349-4000
Valid Sun. thru Thurs., excluding Sunday Brunch. Offer expires 1/1/94.
Does not include beverages or tax and gratuity. Not valid in combination with any other special offer.
REUNION DEPT. ...
Southfield High, class of 1974,
has set its 20-year togetherness
dinner date for Aug. 6 ... Con-
tact Karen Dakhlian, 375-1816
... Cap 'n gowners numbered al-
most 700.
DIVORCE PARTY at
Rhinocerous on Riopelle, Sun-
days 5 p.m. to 9 p.m., has folks
mingling with others in a sim-
ilar state ... and the band's
name is "Threesome."
IF YOU HAVEN'T yet been
able to get in, Avenue Diner,
opened Nov. 13 on Woodward
in Royal Oak by Chef Ed Janos
and Allan Markowitz, has a
true 1940s-style ambiance com-
bined with 1990s comfort.
The former Woodward Juke
Box Bar & Grill is richly ap-
pointed with classic American
oak and marble, reminiscent of
the pullman days for wealthy
travelers of the era.
THE NEW Cafe Ernesto, on
Orchard Lake Road just south
of 13 Mile, seating 85 with prin-
cipally an Italian menu, is
owned by Ernie Malazzo, pop-
ular former northwest restau-
rant maitre d' and manager.
Its chef, Paul Rathburn, is a
1982 graduate from the fine
Schoolcraft College culinary
program ... and was at the
Whitney 41/2 years. I I
Elegance
6144 74/44fin
Will Mahe *ea's- pa4tit Special!
"A Leader of the State's Dining Scene"
Detroit Monthly
Morel's
Reservations (313) 642-1094
30100 Telegraph Rd.
Bingham Farms
FOR ADDITIONAL INFORMATION CALL OUR INFO LINE '737-4URC
Morel's
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is so very important that restau-
rant .owners be cognizant of
their help's aptitudes and in-
eptness ... An eatery's life de-
pends on this awareness ...
Weeding out the weak and re-
taining the strong is a restau-
rant must that can spell success
or failure.
Waitress Bernie Mawr, dur-
ing days plus double-shifting
three or four nights a week,
with her great trait of always
smiling (what a wonderful way
to take and bring orders!), has
a cordial efficiency highly ap-
preciated by customers.
Lottie Zawol, also days, has
been a top server at the same
spot for over 30 years ... begin-
ning when Joe Cohen and
George Fink had Joey's and
continuing when George bought
it from Joe and called it Dan-
ny's; Dick Lichtman's North-
gate; Dave Raben with Matt
Prentice as his counterman ...
Matt buying the place from
Dave and calling it Deli Unique,
what was to later be the begin-
ning of an excellent Unique
Restaurant Corporation dining
and catering empire ... followed
for a short time by Deli & Co.,
Modern of before and Modern
today.
Day hostess Sally Cymerint
has the wanted trait of seating
people with fast effectiveness
... She was hostess 16 years for
Rose and Irving Guttman at
Irving's Deli; then to the former
Jovans and staying on when it
became Deli Unique of Bing-
ham Farms.
The quality of a restaurant
and its products served are al-
ways so very much better when
13