CATERING
HAPPY HOUR
MON.-FRI.
4:30-6
(BAR ONL Y
FOR ALL
OCCASIONS
IT'S BACK!!
Flames Have Meaning
At Timbers Seafood Grille
SUNDAY BRUNCH 10:30 a.m.-230 p.m.
Featuring... • Fresh Omelettes • Eggs Benedict • Fresh Shrimp
All-You-Care-To Eat! Many More Great Items!
$ 1 0 95
DANNY RASKIN LOCAL COLUMNIST
I
$ 5 95 Under 10
DINNER FAVORITES
$ 1695
1/2 LB. LIVE MAINE LOBSTER
1/2 LB. KING CRAB LEGS
16 OZ. NEW YORK STRIP STEAK
'2495
$ 1695
TABLESIDE COOKING
• Steak Diane
• Steak Au Poive
• Chateaubriand
• Flaming Desserts
Lunch Served Mon.-Fri. 11 a.m.-4 p.m.
• Nightly Piano Entertainment • Open for Dinner 7 Nights
• Ceasar Salad
• Veal Marsala
• Rack Of Lamb
935 W. 11 Mile
S.E. CORNER 11 & 1-75 • RESERVATIONS: 399-5960
Your Hosts: Bruno Ferguson & Tim Kowalec
One Of metropolitan Detroit's Most
Beautiful and Exciting Restaurants
Wonderfully Prepared Catering
in Your Home, Office or at Our Restaurant
Fine Dining and Live Entertainment
6 Nights A Week
28875 Franklin Rd. at Northwestern & 12 Mile
358-3355
Southfield •
LA—CHICKEN
• Middle Eastern Cuisine
TH E D E TRO I T J E W IS H N E WS
OPEN 7 DAYS - LUNCH Ex DINNER
74
Featuring Shawarma Chicken
Hommus • Baba Ghannouge • Tabbouleh • Fattoush • Shish Kebob
Chicken Kebob • Stuffed Grape Leaves • Vegetarian Dishes
HEALTHY, HEARTY, DELICIOUS, DELIGHTFUL
150°A,
La IFIF
Buy One Entree At Regular Price 11
I
Get Second Entree
Equal or Lesser Value
I
I
HALF THE PRICE
Dine in Only • One Coupon Per Couple
Not Valid With Other Offers
Coupon Expires 9/30/94
JNJ
CATERING AVAILABLE
29702 SOUTHFIELD ROAD • AT 12% MILE • SOUTHFIELD PLAZA • 443-1644
I
f you liked burned food, it
didn't come any more charred
than that early morning when
a short caused an electrical fire
in the dining room and demol-
ished the former Red Timbers
Restaurant .
Employees came to work the
day following Nov. 15, 1992, and
found their place of employment
a mass of rubble, with only the
four walls still standing to sur-
round a caved-in roof.
The "red" is gone ... who needs
the color of fire? ... and out of the
ashes has come the beautiful, in-
timate Timbers Seafood Grille
that opened June 24 on Grand
River, half block west of Hagger-
ty.
There is still some fire ... but
the type folks eagerly look for-
ward to at Timbers ... Flames
flicker from the handiwork of
tuxedoed maitre d' Robert Ki-
moth, whose tableside cooking is
a big favorite at Timbers.
He is one of the few left so
adept at the almost-lost art of
pure tableside cooking ... from
crepe Suzettes to steak Diane and
so many other great dishes, per-
forming his skill while customers
watch in tastebud-tingling glee.
Tableside cooking doesn't al-
ways have to flame ... Bob's Cae-
sar salads make many an eye
dance as he weaves his magic
touch amid a completely new
Timbers restaurant ... new seat-
ing, new kitchen, new bakery,
new banquet room, new dining
room and bar lounge, service el-
evator, new carpeting, etc. ...
There are now even windows,
something the previous Red Tim-
bers sorely lacked ... Eight bays
... one at the entranceway, an-
other in the bar area and six in
the dining room, including two
12-footers by a fireplace facing
Grand River.
Bob is well-remembered, open-
ing Trader Vic's in the Statler Ho-
tel from 1969 until its 1975
closing ... Then to Bijou on
Southfield in 1975, until it closed
in 1992 ... and short stints at
Townsend Hotel and Joe Muer's.
When Timbers Seafood Grille
opened, seating 130, Bob, who
has been there since day one, had
his two rolling carts, including
a beloved table on wheels from
the Bijou that has seen many
miles, complete with stove for his
flaming presentations, and an-
other on which he prepares those
luscious Caesar salads among
other things that don't require
flambe'ing.
Timbers Seafood Grille interi-
or brick wall and mint green
walls are vastly different from be-
fore ... Although Red Timbers
was far from dingy, a formerly
subdued rustic look of wood-pan-
eled walls and wood roof has now
seemingly come alive with the
new restaurant.
It is owned by Charlie "Chuck"
Miller and his managing partner,
Don Waldenmeyer ... Chuck is a
master baker and makes all the
restaurant's breads and pastries
... Don has always been in
restaurant management, al-
though a graduate of the School-
craft College culinary program
and member of the Michigan
Culinary Federation ... Because
of this, the former assistant gen-
eral manager at Machus Red Fox
and general manager at Paulo
watch others on the dance floor
if not getting up there them-
selves.
When you enter Timbers now,
a fish tank with exotic swimmers
greets you ... All waitpersons are
in tuxedo shirts and ties ... Bob
in full tux dress makes bananas
Foster like few can ... flamed
with bananas, orange juice,
brown sugar, etc. Its contempo-
rary look has touches of art deco
splattered about ... And no out-
of-character plastic tablecloths
here at dinner ... white linen
napkins and white table cover-
ings make for delightful dining
... After all, would you expect
anything else from a place that
features such excellent tableside
cooking?
Timbers' Charlie Miller, Bob Kimoto and Don Waldenmeyer.
Cafe in Orlando, Fla., is very ca-
pable, along with Chuck, of se-
lecting good chefs ... It is quite an
asset when bossmen, if needed,
can help out in the kitchen.
There's music Monday
through Saturday and dancing
Tuesday through Saturday with
prominent local groups changing
off.
Customers come casual or
dressed to enjoy the newness of
Timbers and partake of Bob Ki-
moto's tableside cooking or the
restaurant's fine menu and
Chuck's choice bakery products
... like his moist and delicious
layered carrot cake which so
many people make sure to leave
room for.
The bar-lounge, with its 32
seating at tables and booths, plus
another 18 bar stools, is much
more than some place to sit and
drink ... People can dine and
In 1949, Charlie was dish-
washer at his mother's St. Clair
Shores drive-in restaurant ...
When 17, he was at Roma Cafe
as apprentice cook, preparing and
helping make ravioli ... Then
came the London Chop House,
1957-1959, under excellent Ex-
ecutive Chef Pancho Valez ... At
the same time, he was also swing
chef for Les and Sam Gruber's
London East on Kercheval
Chuck stayed 10 years on the
east side as chef for Detroit Lions
stars Joe Schmidt and Terry Barr
at their Golden Lion restaurant
... From 1970 to 1978, he was at
Kingsley Inn, and there when it
received the Holiday Award for
excellence in food and service.
Then Charlie opened Red Tim-
bers and until the fire, enjoyed
the satisfaction of knowing he
and Don were bringing customers
back.