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B A R &
IS A
GRILL
JOE MUM RESTAURANT
UUT WITH A SIGNATURE ALL IT'S OWN!
OFFERING A WIDE ARRAY OF
FISH, SEAFOOD AND
Jors Liu
CULL STANDS ALONE.
JOIN US FOR LUNCH OR DINNER AND SURROUND YOURSELF IN AN
ATMOSPHERE CATERING TO BOTH BUSINESS AND SOCIAL GATHERINGS.
30855 SOUTHFIELD ROAD •
Soirruntu) • 644-5330
7618 Woodward Ave.
871-1590
OPEN SUNDAYS 12 noon to 9 p.m.
Our Daily Hours ... Mon. 11 a.m.-2 p.m., Tues. Thru Thurs. 11 a.m.-10 p.m.
Fri. & Sat. 11 a.m.-11 p.m., Sun. 12 noon-9 p.m.
LIGHT SIDE MENU AVAILABLE ANYTIME
SPECIAL QUALITY PARTIES up to 200
Specializing In: Bar Mitzvahs, Weddings, Birthdays,
Sweet 16s, Anniversaries, Etc.
Ask About Our Special
Appetizer Parties
Low Banquet Rates
For All Occasions
Est V72
Tunnel Bar-13•02
tbifl3p
()tier lace
Home of World-Famous
Spare Ribs
•
Fabulous Quality
Homemade Desserts
Succulent Seafoods, Great Steaks
58 PARK ST. E.
3067 DOUGALL AVE.
DETROIT.(313) 961.3663
Windsor ....(519) 258-3663
Fax
(519) 258-2923
DETROIT...(313) 963-8944
Windsor
(519) 969-6011
Fax
(519) 969-2402
•
Fully Licensed by LLBO
•
Excellent Party Facilities
•
(Off the Windsor-Detroit Tunnel Exit)
(Ouellette Becomes Dougall After Tecumseh)
MARCO'S DINING AND COCKTAILS
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LLJ
LLJ
FINE ITALIAN CUISINE
./oz
Lunch& Dinner
Specializing in Unique Private Celebrations
f or All Occasions
CC
F-
LU
LLJ
32758 Grand River Avenue
AILS
Village Commons Center
Downtown Farmington Michigan
56
For Reservations 810.477.7777
A Love Affair
With A Great Restaurant
DANNY RASKIN LOCAL COLUMNIST
.,. wenty years ago, her par- office manager ... Laurie Chase
ents told their daughter has been a waitress since it
about a "nice Jewish opened ... Many others have been
boy" they wanted her to with Lorraine and Gary eight
meet.
and nine years.
It was the beginning of a cu-
The original 98 seating has
pid-controlled whirlwind ro- grown to 160 in the main dining
mance and marriage that would room and 35 in a lounge and pri-
thrust them into the restaurant vate party sector.
business.
Biggest seller by far on the
Gary Sussman had returned menu is pecan chicken, which is
from living six months on a kib- served 700 times in a week ... The
butz in Israel ... His mother, Zel- Amish breast, from chickens
ma Sussman, was and is still fresh every morning, has a
friends with Lorraine Platman's ground pecan crust and is
parents, Aubrey and Rita Plat- sauteed with a delicate Dijon
man.
mustard sauce, $11.95 ... That
- She was born in England and chicken is a heavy seller at Sweet
came to the United States in 1965 Lorraine's is evidenced by the 80
as a 9-year-old when her fa-
ther, with Ford Motor, was
transferred to the United
States ... Gary, in the mean-
time, was growing up on
Pierson Avenue, between
Seven and Eight Mile.
He went on to get a bach-
elor's degree in physics from
Wayne State, and a mas-
ter's in engineering from
Wayne, where he was called
the best fed-kid in school ...
Lorraine always did have a
natural ability for cooking,
which has been her second
love.
How many times have
you had dinner at some-
one's home and said, "You
should go into the restau-
rant business?" ... Lorraine
was such a good cook that
it was inevitable that some
day she would ... after be-
coming a member of vari-
ous gourmet cooking clubs. Lorraine Platman and Gary Sussman.
And so Sweet Lorraine's
was born ... as a deli and
cafe on 14 Mile and Campbell pounds of breasts and 30 pounds
back in 1982 ... They still own it, of whole chickens that are used
but outgrew the little operation, daily.
Sweet Lorraine's does its own
which is now run by her parents,
Aubrey and Rita ... Lorraine had trimming, own butchering of
become a member of the meats, and use just one cut of
Women's Chef Association, teach- steak, New York strip ... Filets
es cooking classes at Schoolcraft are sold only as specials ... Meats
College and cooking workshops, are from Sy Ginsberg, first his
etc., plus taking part in many Oakland Packing in Pontiac and
now United Packing with Bob
food charity events.
She and Gary opened Sweet Fenkell.
Second largest seller is chick-
Lorraine's Cafe in 1984 on Green-
field, just north of 12 Mile in en and shrimp Creole, rock
Southfield ... at the former locale shrimp and julienned Amish
of Raven Gallery restaurant, Bar- chicken breast sauteed with
B-Q House of Southfield and sliced onions and bell peppers
in a spicy Creole sauce and
Minnie's Seafood.
From 4,200 square feet and served with the house rice pilaf,
five employees when they $12.45.
For some who like it hot,
opened, Sweet Lorraine's today
has grown to 8,800 square feet there's nothing like the Jamaican
with 210 employees ... Among "jerk" steak, New York strip mar-
them, Mark McNeil began as a inated in hot Caribbean spices,
waiter 10 years ago and is now broiled to order, served with Ja-
maican rice and beans, $15.95.
A lot of fish is sold at Sweet
Lorraine's ... It has been doing
business with a trout farm near
Traverse City ... Lorraine and
Gary call the night before and the
farm catches fish for them, cleans
the water delicacies and brings
them directly to the restaurant
... Hard to get fish fresher than
this.
Top fish seller is the maple-
cured and broiled farm-raised
Norwegian salmon, served with
a Michigan dried cherry salsa,
$14.25 ... About 40 orders a day
are put out ... Next comes the
farm-caught brook trout broiled
and served with white wine,
soaked white raisins and toasted
almonds.
A different vegetarian entree
is presented every evening ... and
Sweet Lorraine's goes through
oodles of vegetarian burgers.
Providing customers with
healthy aspects in dining has al-
ways been a big thing with Sweet
Lorraine's ... It is bigger today
than ever and growing even more
so each year, from appetizers to
entrees.
Homemade soups are one of
the most important items at
Sweet Lorraine's, and has helped
define its identity along with so
many other dishes made from
scratch ... The soups are concoct-
ed by Alice Pomeroy, who has
been at it since the restaurant
opened, and Lorraine.
You might say that it all start-
ed back in 1980 with Lorraine
making desserts at their Oak