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Wonderfully Prepared Catering
in Your Home, Office or at Our Restaurant
28875 Franklin Rd. at Northwestern & 12 mile
Southfield
358-3355
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ENJOY CASUAL DINING AT OUR
NEW NOVI LOCATION
RIBS • OYSTERS • SEAFOOD • STEAKS I
20% OFF
I
ENTIRE BILL WITH THIS AD
I
Valid Mondays thru Thursdays Only
Coupon Expires 12/1/94
L43317 East Grand River, Novi (810) 305-5856 I
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SEEN AT MARVIN'S
D ETRO IT J EWIS H NEWS
DENNIS ARCHER, Mayor of Detroit; STEVEN GROWE,
Account Executive, Capital Mortgage Funding; LEE
TURNER, Max's Jewelry, Hamtramck; JAY ABRAMSON,
Attorney and Israeli Art Dealer; MARC SPINDLER, Detroit
Lions; NICOLE LEVY and SARAH KIPERMAN, L & L
Jewlry & Loan.
w
88
SALES . RENTAL • SERVICE
VIDEOS & PINBALLS
MARVIN SEZ:
WE HAVE A BLACK &
YOU AIN'T SEEN NOTHIN' WHITE AND COLOR
L YOU SEE MY MUSEUM!
PHOTO BOOTH
In
THIS AD
T Coupon
Per
Person A,
Expires
11/10/94
31005 ORCHARD LAKE RD. BEHIND F&M SOUTH OF 14* 626-5020
MON.-SAT. 10 TO 11, SUN. 12 TO 9
'
NOt
-41
DANNY RASKIN LOCAL COLUMNIST
Fine Dining Six Nights A Week
Live Entertainment Five Nights A Week
MIN IN= MIMI NMI
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Marco's Restaurant
Reflects Italian Family Pride
One of metropolitan Detroit's Most
Beautiful and Exciting Restaurants
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I is a far cry from the restau- On Friday and Saturday
rant of yesteryears owned in evenings, Marco's sells over 40
Detroit by his parents, but still pounds of calamari ... His house
retains much of the intimate, specialty of calamari fritti,
homey atmosphere that was so sauteed and seasoned, $5.95, is
inviting.
a favorite appetizer.
Remember Rina's on Schaefer?
It was only four bare walls in
... It opened in 1952, and after 37 the Village Commons when Ann,
years, closed in 1989 so proud Enzo and Marco opened the
mom and dad, Ann and Enzo restaurant ... One of the foremost
Conte, could go into the restau- thoughts was to again have a
rant business with their son, homey, family atmosphere.
Marco, who had developed a fine
Marco's has been successful in
reputation as a chef.
this achievement ... Its two din-
The location, name and am- ing rooms each seats 55 at tables
biance are different,
but some of the won-
derful things about
Rina's on Schaefer
were never let go.
Marco's, on Grand
River between Or-
chard Lake Road and
Farmington Road, in
the Village Commons,
opened July 13, 1989,
and makes the same
bread dough from a
family recipe of grand-
parents Gretano and
Santina Merolla ...
Although noted for its
fine southern and
northern classic Ital-
ian cuisine with a
flair, Marco's at lunch
still has the same piz-
za as on Schaefer ...
Also that wonderful
minestrone soup from
Grandma Santina's
recipe, plus sauces
made by her many
years ago.
Everything on the
menu at Marco's is
homemade ... nothing
frozen ... and it is one
of the few restaurants
left that doesn't have Marco of Marco's.
a microwave.
Grandma Santina even comes with black linen tablecloths over-
in sometimes and cooks in the lapped by white butcher block pa-
restaurant for the grandson she per and a white linen triangle
used to hold on her lap while stir- center ... White linen napkins
match with grace.
ring a pot of spaghetti sauce.
The cozy, intimate and warm
When she and Gretano came
from Italy, they originally went decor has easy-on-the-eye deep
to West Virginia, but he wanted purple walls, glass blocks, blue
to come to Detroit and that's ceiling, mirrored wall, framed .
where Rina's Restaurant was paintings, tones of burgundy and
born ... Ann and Enzo took over chairs with padded purple cov-
in the late '70s when her parents ering.
Many people return to Marco's
retired.
Marco's makes its own ravio- because of its emphasis on fat-
li, manicotti, cannelloni, tiramisu, free foods and being so very ac-
commodating to the health-
cannoli, etc.
Marco has his own style of conscious ... One woman cus-
preparation and many have be- tomer, for example, was allergic
come nameplates for him, like the to everything but olive oil, so
calamari which was voted best Marco, himself a diabetic, cooked
locally, among other awards ... everything in virgin olive oil to
her exhultant satisfaction.
The dishes prepared by Mar-
co and his staff are as different
as salt and pepper from those
served at Rina's on Schaefer.
Tableside cooking is done Fri-
day and Saturday evenings ...
Dishes like cherry hazelnut chick-
en among many other chickens
and veals, are flambe'd without
increase in price ... Also desserts
as bananas Foster and
zabaglione, both flamed with
grand marnier by Marco, work-
ing on a busy rolling cart.
Biggest seller at
Marco's is veal pic-
cante, sauteed with
artichoke hearts,
mushrooms, white
wine, lemon, garlic
and butter or olive oil,
$17.95 ... Next comes
the chicken breast
sauteed with Michi-
gan sun-dried cher-
ries and the hazelnut
flavor of Frangelico
liqueur, $14.95 ...
Broiled filet of white-
fish with lemon pep-
per, $13.95 is a big fa-
vorite ... Marco's sells
well over 50 pounds of
whitefish a week ...
Also the salmon with
caper dill sauce,
$15.95, that is not on
the menu and sold
only on Friday and
Saturday nights
when Marco's goes
through over 20
pounds.
Many of Marco's
fine preparations of
Italian food are done
with as much sim-
plicity as possible, but
elegantly presented
for total satisfaction
... And most are easily recogniz-
able ... veal scaloppine with to-
matoes, green peppers, mush-
rooms and onions sauteed,
$16.95; veal marsala, sauteed
with mushrooms, onions and
marsala wine, $16.95; veal
saltimbocca, layered with pro-
sciutto, eggplant and mozzarella
cheese, $17.95 ... Another big
Marco's seller is its filetto a la gor-
gonzola, medallions of beef ten-
derloin with gorgonzola cheese
and mushroom cabernet sauce,
$19.95.
All featured entrees are served
with fresh salad, side of pasta,
vegetable, potato and basket of
freshly-baked bread.
Pasta dishes, of which Marco's
has about 18, are served with