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.