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February 24, 1995 - Image 85

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-02-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

Monday through Friday, lunch
11:30 a.m. to 3 p.m.; dinner Mon-
day through Thursday, 5:30 p.m.
to 10 p.m.; Friday and Saturday,
5:30 p.m. to 11 p.m. and Sunday,
5 p.m. to 9 p.m.
People followed Manuel from
Restaurant Duglass and when
he finally opened his own place,
were among his customers.
Then came the fire ... a dev-
astating blow to the customers of
Ristorante Di Modesta ... Their
coveted restaurant burned in
February 1988, and to a very
gladdened and happy clientele
re-opened in December of the
same year.
Its original help had taken oth-
er jobs to make ends meet, but
everyone returned when Ris-
torante Di Modesta opened again
... Including employees from the
beginning like servers Mike
Tehran and Lupe Puente, assis-
tant chef Lee Battiata, cook Adri-
an "Ace" Neal and General
Manager Jaye Cooper.
Executive Chef Hamad Kou-
ka joined the Ristorante Di Mod-
esta family in 1988, coming here
from the fine Castellano Italian

Ristorante Di
Modesta has a
special flair.

restaurant in midtown Manhat-
tan ... Prior to that, he had been
a chef in Florence, Italy.
Also at Ristorante Di Modes-
ta, 26-year-old son Marco is
evening sous chef, attending the
Schoolcraft College culinary pro-
gram during days ... 34-year-old
daughter Carmen Goldstein does
the books and tends to all finan-
cial chores at the restaurant.
The fire luckily happened in
the middle of the night, so no one
was injured ... His alarm com-
pany called Manuel at home from
where he rushed to see his
beloved Ristorante Di Modesta
in flames ... Those who saw the
fire and its aftermath thought for
sure it was the end of this fine
restaurant that had been open
only three years and carving a
most admirable niche for itself
Love for a restaurant and its
owner was never more evident
than when customers sent mon-
ey to help ... and called Manuel
at home asking, "What can we do
to help?"
No fire is a happy one ... but
out of this came an even stronger
bond ... with people from all
walks of life coming to enjoy traits
that have caused folks to follow
Manuel.
Dishes not on the menu are
created and those on the menu
modified in every way to satisfy
customers ... Ristorante Di Mod-
esta's bill of fare is flexible to ac-
commodate varied tastes and
different diets ... Vegetarian

dishes are a standout ... and it
also has a heart smart sector ...
Manuel spent two weeks at the
Pritikin Institute in Santa Mon-
ica, Calif.
The dress code at Ristorante
Di Modesta is not overly proper
attire, but not casual either ...
Weekends, however, proper dress
is the usual ... Except Sundays,
which is casual day for customers
at the restaurant ... And people
who wear suits and dresses all
week thoroughly enjoy the
change to loose fitting clothing
amid the relaxed dining atmos-
phere.
Dinners include salad, the ex-
cellent black bean salad and
three kinds of bread, foccacia,
chipata and traditional Italian.
You won't find walk-in coolers
filled to the top at Ristorante Di
Modesta because food is delivered
fresh daily ... Any left over at
day's end is given to the help ...
Nothing is frozen.
You might call Ristorante Di
Modesta a restaurant of gracious
and friendly class ... And much
proof that people will find you if
the food and service are good.
Manuel Chavez has accom-
plished much more than the
restaurant he hoped of having in
emulation of the London Chop
House and Restaurant Duglass,
where people came to enjoy good
food and be seen.
The London Chop House was
a wonderful institution that fea-
tured excellent cuisine and en-
joyed nation-wide fame.
For Ristorante Di Modesta to
be mentioned in the same breath
as this restaurant great is an
honor in itself ... Manuel Chavez
and his group of employees have
also established a fine degree of
dining respect.
CONGRATS ... to Mayme
and Victor Lawson ... on their
60th anniversary ... Vic still dab-
bles in paint full time as a man-
ufacturer's rep ... and Mayme
does volunteer hospital work plus
continuing her vocalizing ways.
MATT PRENTICE leaves
few stones unturned ... A big rea-
son why his Unique Restaurant
Corp. dining empire is such a suc-
cess ... Now all Matt's managers
have been trained in cardio-pul-
monary resuscitation and the
Heimlich maneuver (helping peo-
ple who are chocking.)
SMALL WONDER the Hen-
ry Morgenthau L'Chaim B'nai
B'rith Lodge won the 1994 bul-
letin award in BB's eight-state
District Six ... Its editor, Phil
Rothschild, was a stalwart colum-
nist for the old Jewish Chronicle
in Detroit ... and the lodge
newsletter still has his interest-
ing writing abilities throughout
the six pages.
DIXCEBEILE, who will be at
Jack's Waterfront Restaurant on
Feb. 28, with her Dixiecats, sang
over 16 years with Chet Bogan's
Wolverine Jazz Band at Lido's
On The Lake. Ill

Your Hosts: Rick Rogow & Tommy Peristeris

Welcome to the best Greek food this side of Greektown
featuring the finest lamb chops among other excellent Greek favorites.

Great atmosphere. Terrific service. Moderate prices.
What more could you ask for?

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Touch a Life.
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Band is an assurance
of a great evening.•

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D

Danny Raskin, Jewish News

• Weddings
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FOR ALL YOUR
HAPPY OCCASIONS

(810) 544-7373

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