GRAND OPENIN

Rachwitz, who now owns Rocky's
in Northville but doesn't serve it
there ... Cajun rock shrimp, diced
tomatoes, garlic butter, artichoke,
fresh herbs and cheese: small
$9.50, large $15.25.
Biggest sellers are the 11 or
more pasta dishes at Kruse &
Muer ... Each is a masterful con-
coction of creative originality.
Fresh fish and seafood selec-
tions, preparation and price are
told by excellent servers like Judi
Masiak, whose over four years of
efficiency, very personable ways
and much know-how, have made
her an outstanding waitress.
Items like pickerel chargrilled
and topped with pecans and hon-
ey butter, $12.95; chargrilled At-
lantic salmon with a sauce of
shrimp, scallops, crabmeat, arti-
choke hearts and tomato butter,
$14.50; or plain chargrilled At-
lantic salmon, $12.95; bar-b-q
lake trout, $10.95, etc.
All dinner entrees are served
with fresh baked bread, choice of
house salad, tole slaw or cup of
Charley's Chowder ... Children
13 and under can get sandwich-
es, fisherman's catch, pasta and
chicken entrees in half portions
at $3.25 ... There is no charge for
fountain beverage refills.

Kruse & Muer has
Brass Rail link

The site of Kruse & Muer has
its own history, too ... dating
back to the 1870s when a found-
ing father of Rochester, Theodor
Dahlman, had a jewelry business
on it ... From 1936 to 1976, it was
Knapp's Bar, and sold in 1976 to
Clarence Kavan during which
time the former Brass Rail carv-
ing was bought and put up by the
mother-and-son team of Carol
and Christopher Kavan, who ran
it after Carol's husband passed
on before the restaurant's public
opening ... Then Herb Schmidt
of 220 Merrill in Birmingham
note (now just 220), renamed
it Main Street Seafood Bar &
Grill.
After Bill Kruse and Chuck
Muer took over, the place was re-
modeled to take advantage of the
already-in-place marble bar top,
oak back bar, stand up drink ta-
bles and the four cozy dining
rooms.
The 10-foot wooden carving of
two Englishmen above Kruse &
Muer On Main welcomed a lot of
people to the wonderful Brass
Rail on Adams.
Since coming out of retirement,
it again said hello to many en-
tering customers ... and today as-
sumes the same imposing look ...
If the English gents could talk,
they'd probably be saying, "Well,
we're back at another good
restaurant."
KLEIG LIGHTS, red carpet

outside, limos and a lot of glit-
ter for Excalibur's third annual
Oscars Night.
Fun tables all about as folks
watched the giant TV screen and
smaller sets set around ... after
checking off their picks.
Wife Frieda wasn't acting with
that cast on her arm after a bone-
breaking experience a couple of
nights before ... and like the oth-
ers at our table, Frieda wouldn't
miss the always fun evening ...
Diane Hofsess, 12 years a feature
writer at the Detroit News, with
hubby barrister Tom Strauch;
Joe Weaver, retired from Chan-
nel 2, with wife Angela; and Mike
Shields, producer of the J.P.
McCarthy morning show over
WJR, with wife Vera Ambrose,
chef/owner of Two Unique
Catering.
Dinner before Oscars host
David Letterman came on was
what you would expect at such a
lavish event, with wines accom-
panying each course ... Appetiz-
er of cheeses and pates with nuts
and fresh fruit and Piper Sono-
ma Select Cufee Brut; "Bubba
Gump" shrimp pasta morel with
tri-colored peppers and Joseph
Phelps Napa Chardonnay '92;
salad of pest° rolled mozzarella
with avocado salsa and Joseph
Phelps Napa Cabernet Sauvi-
gnon '92; entree of veal chop, beef
medallion au poivre, mesquite
chicken breast with mushroom
collage demi-glace and Joseph
Phelps Vin du Mistral Syrah '91;
dessert of cocoa mousse in
confectioned tulip, with coffee,
truffles and Remy Martin cognac
XO.
BLOWING A culinary horn
for metroDetroit artistry is easy
... Having seven certified master
chefs and two certified master
pastry chefs is unmatched per
capita anywhere in the nation.
Michael Russell, Skyline Club,
captain of the national Culinary
Olympics team that competed in
Frankfort, Germany in 1992, and
member of the regional team in
1988; Leopold Schaeli, instructor
at Schoolcraft College, and
member of the Michigan culinary
team that went to Frankfort in
1988; Ed Janos, City Grill; Dan
Hugelier, Schoolcraft College and
member of the national Olympic
team in 1984 and 1988; Jeff
Gabriel, Schoolcraft College;
Kevin Gawronski, Schoolcraft
College; and Milos Cihelka, Gold-
en Mushroom, member of the
1972 regional team.
The two certified master pas-
try chefs, Joe Decker, Schoolcraft
College, and Leon Korstgens, in-
structor at Michigan State Uni-
versity, were both advisers on the
Michigan Culinary Team in
1988.
Because of their status, certi-
fied master chefs and certified
pastry chefs teaching in college
culinary programs are highly re-
spected and paid like professors
with doctorates. El

Experience Cajun Cooking at
JAMBALAYA JOFINNIES, The Detroit Area's
Newest Authentic Cajun Restaurant,
• We Serve Lunch and Dinner
With Daily Specials.
• Join Us For Happy Hour 4-6 p.m.
With Free Hors D'Oeuvres.
Fresh
Seafood Flown in Daily
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Located in The Travelers Tower Building

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810-948-8964
Experienced Help Wanted!

CONTEMPORARY

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Golf Course & Restaurant

OPEN MON.-FRI. I I AM
SAT.-SUN. 4 PM

27925 Golf Pointe Blvd., Farmington Hills

Call for reservations.

(810) 489-1777

12 Mile Rd. Just West of Halstead

SPECIAL OF THE WEEK

WE HAVE
PASSOVER BAGELS!

WE WILL BE OPEN THRU PASSOVER FOR ALL YOUR CARRY-OUT AND DINING IN NEEDS
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WE HAVE OVER 50 BRANDS OF KOSHER FOR PASSOVER WINES

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32418 NORTHWESTERN HWY.

Bet. MIddlebelt and 14 Mlle

WE HAVE 100 BRANDS OF KOSHER WINE!

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ENJOY THE LAKES AREA FINEST DINING

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PRIVATE BANQUET ROOM

Bar/Bat Mitzvahs, Showers & Weddings

LET US MAKE YOUR EVENT MEMORABLE!

1403 S. Commerce, Wolverine Luke 624-6660

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