RUSSIAN BEAR MICHIGAN'S ONLY AUTHENTIC RUSSIAN RESTAURANT ORCHARD MALL, ORCHARD LAKE RD., W. Of Maple • 855-9229 Enjoy AUTHENTIC Specialties Appetizers Like: • Stoli Pemar Vodka-Cured Salmon • Blini Witt Red Caviar ' • Blini With Black Sevniga Caviar And More Entrees Like: • Beef Strogonoff Moscow-Style • Salmon A La Ruski • Shrimp A La Ruski • And Much More! • Vegetarian Dishes , Excellent American Cuisine Also Available WE ARE NOW OPEN FOR LUNCH!! MONDAY THRU FRIDAY 11:30 a.m.-3:30 p.m. SUNDAY BRUNCH 11 a.m.-2:30 p.m. HAPPY HOURS MON.-FRI. 4:30 p.m. 7:30 p.m. • Compliment-my Hors D'Oeuvres • Special Drink Prices - Featuring Wilbert Peagler At The Piano Wed. & Thurs. 6 p.m.-9 p.m. COMPLETE BANQUET FACILITIES 7 DAYS FOR PARTIES UP TO 120 Call Ernie Malazo, General Manager — 855-9229 I LIVE ENTERTAINMENT FRI. & SAT. EVE. STAGECRAFTERS Presents Brighton eac eitt( 0 irg as by Neil Simon Mar. 24-26, 30-Apr. 2, & 7-9, 1995 at the Baldwin Theatre, Royal Oak, Michigan Tickets $101$8 Senior/Student Discounts Available For Ticket Information Call (810) 541-6430 Produced by Special Arrangement with Samuel French, Inc. 45 West 25th Street, New York, NY 10010 WELCOME... (- Unique aalaurant operation ;Te Yning 6oices t9" 16 MICHIGAN'S MOST VERSATILE CATERER For additional Information please call our Info line 737-4-URC A Short Drive East For Authentic Italian Food DANNY RASKIN LOCAL COLUMNIST T he steady and increasing popularity of Italian dining can be attributed in no small measure to those places that offer authentic Ital- ian fare. Authenticity, a word vastly misused, is many times quite rare ... but don't tell some people that their favorite Italian dining haunt isn't serving the real thing. Unless that restaurant hap- pens to be one like Andiamo Italia, on 14 Mile Road between Mound and Van Dyke, which prospers on its servings of old world cuisines that date back cen- turies. It opened in July 1989 ... and was taken over very shortly af- ter, October 1990, by present owner Joe Vicari and remodeled into the beauty that it is today. Joe wanted the absolute ut- most in authenticity and after be- coming boss, brought on board Aldo Ottaviani, whose restaurant at Kelly and Seven Mile was not- ed for original cuisines of Italy. Aldo had gone into retirement a year previous to a friend intro- ducing them for the purpose of his offering ideas in true Italian cooking. A light shone in Joe Vicari's al- ways active mind and a sudden strong desire became a reality as Aldo became an integral, regular part of Andiamo. For 37 years, Aldo had bought his meats from Feldman Broth- ers in Eastern Market ... He still does ... with its ownership now Dave Feldman and son Harvey Feldman. Butchering of veals and meats are done on the Andiamo premis- es for preparation in accordance with the discerning tastes of its customers. Biggest veal seller is Aldo's sig- nature dish, boccini di vitello alla Aldo, sliced veal tenderloin topped with imported prosciutto, fontina cheese and tomato fillet, $19.95. Among the fishes, pesce bian- co, whitefish broiled with a lemon dill sauce, $13.95, is requested most. Aldo uses only fresh stock to make his own zip sauce for the filleto di manzo, filet mignon with mushroom caps, $19.95 ... The sauce is very tasty and different from some made of bottled in- gredients. People of Italian descent know that authentic cooking from their heritage calls for components with proper mixture ... Aldo in the kitchen saying "They don't go together," is why his preparations are such a favorite ... Folks with stomach problems love Aldo's keen knowledge ... And those without are more apt never to get them because of his culinary skills. Most of the dishes prepared by maestro Otto Ottaviani and Chef Larry Fanale, are original and authentic, with many made that are not served anywhere else. The want of true Italian din- ing with excellent service has mannikin pianist that replaced Woody, who is now in a Bloom- field Hills home ... Customers used to sit ... and still do ... for several minutes before realizing that the gent on the piano stool isn't real ... Nobody, they said, could sit that long without mov- ing ... or breathing. Andiamo is open seven days ... Monday-Friday 11 a.m. to mid- night; Saturday 4 p.m. to mid- night; Sunday 2 p.m. to 9 p.m. Joe Vicar! stands by a photograph of chef Aldo Ottaviani. made Andiamo a favorite ... Its authenticity amid soft, colorful surroundings has made it a standout attracting people of the streets, personalities and celebri- ties. There is very little employee turnover at Andiamo Italia, which is another reason why its consistency as an authentic Ital- ian restaurant has never wa- vered in the preparation and presentation. Joe's staff makes its own breadsticks, bread, pasta noodles (ravioli, lasagna, etc.), most of the desserts, all soups, sauces, etc. Seating is 160 in four areas with their neo-classic designs, beige walls, mauve colors, inti- mate and romantic lighting, airy surroundings, soft-lit bulbs with- in plants, wall paintings and mir- rors, booths and chairs, white linen tablecloths over black lin- ers, white linen napkins, etc. At the piano in Andiamo's main dining room is Einstein, the As an Italian evening meal should begin, so it does at Andi- amo ... Salsa verdi, or olive oil and herbs, with which to dip the homemade bread and sticks ... Also with dinners are soup or sal- ad, side of pasta, entrees coming with fresh vegetable and bread basket with homemade bread and homemade breadsticks. Andiamo has done much out- side catering, and large customer request for a place on its premis- es where they could get the same food as served in the restaurant has resulted in his new next-door banquet center which can be reached from the restaurant or through its own private entrance. The 12,000 square feet, when opened, can seat about 400 ... or made into three rooms, each with its own permanent dance floor and bar ... plus a small VIP wine cellar room for parties up to 40. Andiamo Banquet Center, with its separate kitchen at- tached to that of the restaurant, r-/ J/\