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THAN STAR!*
WE ALSO HAVE ALL THE FIXINS
FOR YOUR OUTDOOR BAR-B-Q & PICNIC
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• HOMEMADE POTATO SALAD • HOMEMADE COLE SLAW
• HOMEMADE CHICKEN SALAD • HOMEMADE TUNA SALAD
• HOMEMADE EGG SALAD
WE COOK OUR OWN CORNED BEEF & PASTRAMI
WE MAKE DELICIOUS FAT FREE TUNA TOO!
WE ALSO CUT OUR OWN HAND CUT LOX!
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I OUR TRAYS CAN'T BE BEAT I
I FOR QUALITY & PRICE! I
• MEAT TRAYS . . .$5.50 per person
I DAIRY TRAYS . . .$9.75 per person i
* $5 OFF! :*
*
ON OUR BEAUTIFUL
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* 1 MEAT OR DAIRY TRAYS I
With This Coupon
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DELIVERY
• Expires 12-31-95
AVAILABLE
• One Per Person
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• 10 Person Minimum
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STAR DELI
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
Let Us Cater
Your Next Affair
* * *
VAN& MQLitSr
DINNER BUFFET
7 DAYS A WEEK FROM 5 p.m.
LUNCH BUFFET
MON.-FRI. 11 a.m. TO 2:30 p.m.
TRY OUR WONDERFUL TABLE-SERVED
1 /4 STEAMED LOBSTER $
COMPLETE DINNER
1 495
ORCHARD LAKE ROAD AND 14 MILE ROAD • Farmington Hills
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ALSO TOKYO STEAKHOUSE
851-7400
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Give your heart
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Say no to high-fat foods.
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There's Nothing Fishy
About Fran O'Brien's Seafood
DANNY RASKIN LOCAL COLUMNIST
T
here
is probably no other
restaurant like it in this
area ... And for certain
some of the things on the
menu cannot be gotten anywhere
hereabouts.
If you think we're talking
about a large, fancy operation,
guess again ... But if you've ever
been to Fran O'Brien's Maryland
Crabhouse, explanations are un-
necessary.
Opened in April 1990, by Dan
Dunsky and Al Werthman, for-
mer localite now living in Flori-
da and Bermuda, it is located in
a strip center, Auburn Hills
Plaza, directly across from
Auburn Pontiac on Opdyke be-
tween South Bend and Auburn
... Less than a couple minutes
from the Silverdome, five min-
utes or so from the Palace and
Meadowbrook.
Seating is only for 95 (12
booths and four tables) at the un-
pretentious Fran O'Brien's with
its authentic nautical artifacts of
nettings, deep-water lobster traps
and 300 feet of tugboat rope,
coral-covered pins that held
Spanish ships of yesteryears to-
gether and three cannon balls
dating back to the 1700s ...
Things of interest brought up
from diving expeditions in the
Florida Keys ... And the setting
wouldn't be the same without
some stuffed fish ... barracuda,
shark, grouper, etc.
Sometimes billing itself as
"Michigan's Crustacean Head-
quarters," Fran O'Brien's is the
only place that can boast of 10 dif-
ferent kinds of crab preparation
... including crab imperial made
from 100 percent back-fin lump
... It is also one of the few places
that gets its Maryland blue crabs
directly from Chesapeake Bay ...
For that matter, not too many
restaurants even have them.
A choice delicacy, Maryland
blue crabs are in season from
April until October .'.. and dur-
ing this period, Fran O'Brien's
goes through about 10 bushels
(300 pounds) a week ... During
the short soft-shell crab season,
from middle of May to end of
June, 150 pieces are served week-
ly.
Most of the items sold at Fran
O'Brien's, however, are in-season
all year ... like dungeness crab,
Alaskan king crab legs, snow crab
legs, etc ... And if you never had
the Maryland special crab soup,
a treat awaits you loaded with
crab and vegetables .. Also the
New England chowder, heavily
loaded with clams.
Casual dress, whatever you
When customers are seated,
wish, is the look at Fran O'Brien's they immediately receive a loaf
... This is so folks can dig into the of hot bread ... Also with meals
mixed bucket of clams and mus- come soup or salad, redskin pota-
sels or bushel of mussels or buck- toes and vegetable ... Fran
et of clams, etc., and not worry O'Brien's makes its own soup,
about having to be too dainty.
dressings, batters and coatings.
Sure Fran O'Brien's has fresh
A full-service bar where peo-
fish ... usually about seven or ple also like to eat has 15 stools
eight daily ... Biggest sellers are ... It serves 15 types of tequilas,
salmon and whitefish.
and the house drink is a clamdig-
And yes, there is a Fran ger (spicy bloody Mary with clam-
O'Brien ... The good friend of ato juice) ... A no-crab margarita
Dan and Al, living in Ft. Laud- has El Tesoro tequila, grand
erdale, was a fine offensive line- marniere and margarita mix ...
man with Michigan State, All 20 wines are available in both
Washington Redskins and Pitts- bottle or glass.
burgh Steelers ... He and Al at-
Key lime pie? ... Of course ...
tended Michigan State together over 100 slices a week.
when former
Spartan's coach
George Perles
was also playing
It is not a
chain operation
... The one here
is the only
restaurant.
Dan is sole
operator at Fran
O'Brien's Mary-
land Crabhouse
... and takes
pride in the fact
that people who
move here from
Maryland are
happy to find
out about his
place ... Espe-
cially so with
Dan's full insis-
tence on tra-
ditional East-
Coast cooking ...
Old Bay season-
ing is used a lot,
fancy sauces are
at a minimum
and recipes are Dan Dunsky of Fran O'Brien's.
the easy-to-cook
kind.
This is not a restaurant that
It is open seven days a week ... sells seafood, but a seafood
Monday-Friday lunch 11 a.m. to restaurant in the purest sense of
4 p.m., dinner 4 p.m. to 10:30 the word ... (For those who de-
p.m.; Saturday 3 p.m. to 11 p.m.; sire them, New York strip steaks
Sunday 3 p.m. to 9:30 p.m. ... The and Delmonico steaks from An-
bar is open until midnight Mon- gus beef are also prepared) ...
day-Saturday and to 10 p.m. on Even seafood sandwiches can be
Sunday.
gotten at dinnertime.
Placemats tell people how to
People don't have to be adven-
eat crabs ... And waitpersons, turesome to eat seafood at Fran
trained in full customer satisfac- O'Brien's Maryland Crabhouse
tion, help if desired in the open- ... Traditional East-Coast cook-
ing- of crabs at the cozy, intimate ing is probably the best that can
Fran O'Brien's with its laminat- be gotten when it comes to
ed tables.
seafood dining ... This and Dan
Dan is the son of Harriet and Dunsky furnish the necessary
Bob Dunsky ... Mom has Bobette keys to full satisfaction.
Shop on Huron in Waterford ...
RENOVATIONS are in the
Another son, Drew, is brother planning at Ritz-Carlton, Dear-
Dan's host on Saturday nights.
born ... Come February, its din-