* * NORTHVILLE SOUTHFIELD SOUTHFIELD Excalibur, 28875 Franklin Rd., Southfield, 358-3355. When for- mer owner Pat Archer passed on, people said Excalibur would also go. However, they didn't reck- on with Marty Wilk, owner/chef who has made it one of Metro- politan Detroit's markedly popu- lar dining and dancing spots. It's Frank Sinatra's favorite while in the local area. Entertainment is Tues. thru Sat. and complete catering at Excalibur plus homes, halls, etc. dancing Thursday through Sat- urday. The entire hotel has been rated four diamonds by AAA for the many services it offers. it was a French restaurant. Now the Victorian elegance has been transformed into a pleasant Ital- ian dining spot serving veals, seafood and pasta dishes among a wide variety of specialties that have added to its popularity. Lit- tle Italy serves cocktails and has the Valente touch of realism. * NOVI Ah Wok, 41563 W. 10 Mile Rd., Novi Plaza, Novi, 349-9260. Rat- ed among the top gourmet Chi- nese restaurants in this area, Ah Wok is also still a big favorite on standard traditional dining. For years, adventurous customers have enjoyed the elaborate of- ferings with their imaginative style of preparation which have proven delightful palate-pleasers. OAK PARK Gateway Deli, 21754 W. 11 Mile, Harvard Row, Southfield, 352-4940. With Peter Bershaj at the helm of Gateway Deli, he has brought a bevy of gourmet dish- es from his former Larco's days to go along with the familiar tra- ditional homemade Jewish dish- es. Gateway serves breakfast, lunch and dinner, with big spe- cialties also being party trays and outside catering. Bread Basket Deli, 10)I Mile and Greenfield, Lincoln Shopping Cen- ter, Oak Park, 968-0022. A fa- vorite of many people for breakfast, lunch, dinner and af- ter-theater, this has the aura of a modernistic delicatessen so ap- parent with colorful decor. A chil- dren's menu is featured along with party trays. The Bread Bas- ket Deli is open Tuesday through Sunday 10 a.m. to 10 p.m. Gold Coin, 24480 W. 10 Mile in Tel-Ex Plaza, Southfield, 353- 7878. The Gold Coin features Szechuan, Mandarin and Can- tonese dining with complete car- ry-out available. It is owned by Howard Lew, whose Ming Palace of Northland years back provid- ed him with the needed experi- ence for complete customer satisfaction. It is open seven days. * Golden Bowl, 22106 Coolidge at 9 Mile, Oak Park, 398-5502. The knowledge of Chef Frank Eng is widespread in Chinese dining. Golden Bowl is open seven days, Mon.-Thurs. from 11 a.m. and Sunday from 1 p.m. serving Szechuan, Mandarin and Can- tonese food. Carry-out service is available plus banquet facilities. * ROYAL OAK Joe's Bar & Grill, 30855 South- field Road, Southfield, 644-5330. This is another fine Joe Muer Restaurant, serving about 15 fresh fish and seafood items pre- pared pretty much like Joe's downtown Detroit operation. Also pasta and baby back ribs. The clam chowder is from an original Joe Muer's recipe. Black Angus steaks are also featured at the Southfield site as well as on Gratiot. Avenue Diner, 4616 Wood- ward, Royal Oak, 549-2000. Strictly in name only is this big favorite of people of all ages who enjoy true home cooking with a flair. The ambiance is breathtak- ing as superb touches of gracious elegance make it one of the most beautiful restaurants in America, on a scale with Atlanta's Buck- head Diner and San Francisco's Fog City Diner. Lunch and dinner specials feature many dishes found only at Avenue Diner. McVee's Sports Bar & Grill, 23380 Telegraph Road, South- field, 352-8243. This is more than just another sports bar and grill restaurant. Veteran restaurateur Herman Yagoda features char- broiled steaks, fresh seafood, large burgers, baby-back ribs and Iamb chops that he defies others to beat. Also home-made soups and daily specials at both lunch and dinners, with moderate prices in a casual and relaxed at- mosphere. Chick-N-Ribs, 118 S. Woodward, Royal Oak, 544-1211. Much has been said about this dine in and carry-out restaurant whose spe- cialties of broasted or bar-b-q chicken and bar-b-q ribs have re- ceived much attention, but as regular customers say, the proof is in the tasting. It's open seven days, Sun.-Thurs. 11-10, Fri. & Sat. 11-11. New Seoul Garden, 27566 Northwestern, Southfield, 827- 1600. Authentic Korean and Japanese dishes are the theme foods at this restaurant with a sis- ter Seoul Garden in Sterling Heights. Authenticity is brought to the table where favorites such as beef, chicken and shrimp are prepared on a barbeque grill in front of customers. Floor seating and a suchi bar also add to its ap- peal. SOUTHFIELD Pearl City, 27522 Northwestern Hwy. at 11 Mile between Lahser and Telegraph, Southfield, 354- 3700. Since selecting Southfield as his third location, John Wong has captured the dining imagi- nation of many with his moder- ately-priced Chinese food at lunch and dinner. Pearl City Southfield's Sunday buffet, dinner buffet and menu selections offer customers a variety of ways in which to dine. Its children's menu is also high- ly received. * Alia's, 27167 Greenfield, South- field, 559-8222. A good family restaurant serving American and Lebanese cuisine, Alia's owners Dania and Ed Farah are proud of their homemade specialties pre- pared from natural ingredients. It is open 7 days a week serving breakfast, lunch and dinner. Car- ry-out of its entire menu is avail- able as is off-premise catering. 28100 Embassy Suites, Franklin Rd., Southfield 350- 2000. There is much to say about Executive Chef John P. Vo- gelmeier. Being a graduate of the Culinary Institute of America, a member of the Michigan Chefs de Cuisine and teacher of private cooking classes. Radisson Plaza Hotel, 1500 Town Center, Southfield, 827- 4000. Two restaurants stand out for their individual taste presen- tations. T.C. Linguine with it's Ital- ian fare and Tango's Cocktail Lounge featuring a bistro at- mosphere with entertainment for Oakland University's EA DE O W A •BT R ORO K T H A Professional Theatre Star Deli, 24555 W. 12 Mile Rd., Southfield, 352-7377. This is one of Michigan's largest delicatessen carry-out operations, but you wouldn't know it from the size. And everything is homemade, cote slaw, potato salad, chicken salad, tuna salad, egg salad and much more. Star cooks its own corned beef and pastrami, and the 7-day operation includes a major specialty — beautiful tray catering. HARPER LEE'S TO Kill Mockingbird Adapted by Christopher Serge/ * TROY OCT. 27 Mon Jin Lau, 1515 E. Maple, Troy, 689-2332. Enjoy unique dishes with Thai and Indonesian influences as well as classic Chi- nese cuisine. Voted Best Chinese restaurant by Monthly Detroit. Exceptional dining for over 22 years. Kitchen open till one a.m. on Fridays and Saturdays and un- til midnight the rest of the week. Mon Jin Lau offers lunch, dinner, take-out and late night dining. Nicky's, 755 W. Big Beaver, Top of Troy Bldg. Concourse, 362- 1262. One of the premier dining and dancing restaurants in the metropolitan Detroit area, It's ex- tended menu features fresh seafoods, steaks and chops. Live entertainment and dancing is fa- tured Wednesday thru Saturday. Beginning July 18, Michelle Goulet & Co. will perform Monday and Tuesday. Entertainment begins at 7 p.m. weekdays and 9 p.m. Fridays and Saturdays. * WALLED LAKE Key Largo, 142 E. Walled Lake Dr., Walled Lake, 669-1441. A Northwest premiere in waterfront dining, experiences at Key Largo include a lot of tropical fun. A large menu that features new pastas, pizzas, ribs, sandwiches, salads and daily fresh fish spe- cials at both lunch from 11 a.m. to dinner at 4 p.m. Its banquet room is available for all events. Arriva Italia Ristorante, 6880 E. 12 Mile Rd., Warren, 573-8100. Chef Bill Hall has established him- self as an innovator of new ideas in Italian cuisine. Fresh pasta is made on the premises every day. A favorite dining spot for local media personalities, Arriva is open 7 days a week, Arriva Ris- torante now featuring Dinner Shows. Dinner 7 pm, show 9 pm. Private dining rooms are avail- able. WEST BLOOMFIELD Big Daddy's Parthenon, 6199 Orchard Lake Road, 737-8600. When Opal came to the suburbs on October 27, 1993, flames ga- lore blazed to big crowds every night. The Greektown in West Bloomfield is the pride of Rick Ro- gow and Tom Peristeris, whose large, expertly-cut in it's own kitchen lamb chops, special recipe Parthenon cake, tradition- al Greek favorites, special salads, including Tommy's New Idea Sal- ad, are still winning return cus- tomers with the same large nightly attendances. Thrusday and Friday evenings feature jazz, with David Ball and Kevin Cros- by. 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