.A.,,EVERYBODY KNOWS,L.
P‘ THAT STAR HAS P‘
THE BEST TUNA IN TOWN
WE ALSO HAVE
GREAT FAT-FREE TUNA
AND
OUR OWN HANDCUT LOX!
r
OUR TRAYS CAN'T
BE BEAT
FOR QUALITY & PRICE!
Meat Tray $5.50 per person
Dai
Dairy Tray $9.75 per person
$
DELIVERY
AVAILABLE
• 10 Person Minimum
STAR DELI
* 24555 W. 12 MILE, Just West of Telegraph
Southfield
352-73 77
Now Open...
THE ENVOY CAFE
Casual Dining
DAILY LUNCH &
DINNER SPECIALS
It Says Pub,
But We're The
JAZZ ON WEEKEN
Friday & Saturday Starti%
33210 W. 14 Mile at Farmington Rd.,
West Bloomfield
Serving From: Mon.-Thurs. 1 1-10,
Fri.&Sat.11-11
855-6220
LARGO'S
"The Tradition Continues"
SINCE
1920
Fine Cuisine In A Relaxed,
Contemporary Setting
Authentic Italian Specialties • Extensive Wine List
Tender, Delicious Steaks • Fresh Seafood • Comfortable Lounge
WHERE OLD
FRIENDS MEET
645 E. Big Beaver, Troy
Only 2 1/2 Miles East Of The
Sommerset Collection
84
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Money Tree's Return
Boosts Downtown Dining
DANNY RASKIN LOCAL COLUMNIST
oFF
With This Coupon
• Expires 12-31-95
• One Per Customer
14
680.0066
A
number of celebrated
restaurants in Detroit
were instrumental in help-
ing rid this locale of its im-
age as a culinary wasteland.
During their storied embodi-
ments, Detroiters were intro-
duced to a style of cooking and
dining sophistication typically
found at only the most urbane
restaurants in gastronomical cap-
itals like New York, Chicago,
New Orleans and San Francisco.
When Jackie Grant reopened
the Money Tree on West Fort in
downtown Detroit, she not only
returned a local landmark of din-
ing excellence, but also a decor of
beauty to go with her varied in-
novations.
The Money Tree had original-
ly been opened by Yvonne Gil in
1973, with Detroiters introduced
to a new level of culinary changes
... The place where Detroit's first
crepes were prepared also gave
us French onion soup by which
most others were measured ...
plus gateaux Nancy, a flourless
chocolate torte; creme brulee and
chicken strudel.
The commitment to dining di-
versities was begun by Yvonne
and Chef Heinz Menguser and
continued by succeeding chefs,
Ed Janos, today a master chef,
Tom Foydell and current Chef Al-
ison Costello, who, along with
husband and Sous Chef Martin
Costello, prepare daily menus of
ethnic-inspired bistro cuisine like
carrot almond soup, Norwegian
sole mousse with tomato coulis,
baked trout stuffed with pinenuts
and sun-dried tomato pesto, and
New England lamb loin chops
with Dijon and rosemary mari-
nade and herb sauce.
The Money Tree menus at
lunch and dinner change daily to
feature fresh ingredients that cre-
ate a symphony of color and tex-
ture.
When Jackie reopened the
Money Tree in November, 1994,
it was the realization of a dream
of eventually owning and oper-
ating her own restaurant ... She
had already had more than two
decades of experience in and
around restaurants, and when
owners Tom Foydel and Mary
Mandich decided to break from
the dining game, they ap-
proached Jackie, then the restau-
rant's manager, about continuing
this legendary Detroit bistro as
its owner.
Jackie didn't take long before
saying yes ... And although from
Boston, originally moving here in
1987, her European background
has been an inspirational influ-
ence ... Jackie's father was from
France and her mother from
England ... It shows with the
new outdoor look of wrought iron
railing fencing instead of tired-
looking barrels with plants ...
Previous owners never realized
how much this contributed to the
previous Money Tree's outer
drabness ...Yellow market um-
brellas and fresh-looking wrought
iron tables and chairs complete
the look.
Her belief that dining should
be civilized is shown by the use
of linen napkins and sterling sil-
ver at both lunch and dinner
...Even traditional tea service is
provided.
The Money Tree is presently
at the Money Tree.
You might say the Money Tree
is the result of an eye to detail
and a delight in variety ...The
warm, airy and modern decor
presents a true luncheon menu
featuring strawberry soup, wild
mushroom strudel, citrus chick-
en breast, lamb shanks with nat-
ural demi, etc., including five
salads, like hydro-bib with mar-
inated cucumbers, sprouts and
Roma tomatoes; classic Nicoise,
tortellini with peppers, Romas,
parmesan, red onions and bal-
samic vinaigrette; traditional
Caesar, etc., sandwiches, soups,
and fresh fish.
On the changing dinner menu,
one might see smoked salmon,
marinated and grilled portabel-
Money Tree's Alison Costello, Jackie Grant and Martin Costello.
open Monday through Friday,
11:30 a.m. to 3 p.m. for its im-
mensely popular lunch, and three
days, Thursday, Friday and Sat-
urday, 5 p.m. to 9 p.m., for a
growing and appreciated dinner
business ... But Jackie's tremen-
dous faith in Detroit is such that
permits her vision for a full- ser-
vice restaurant six days a week
... She wants so very much to be
a part of Detroit's comeback.
The rich Money Tree look is
still retained with its beautiful
mahogany woods, complimented
by wall paintings of local artists,
and black settees ... As guests en-
ter the restaurant, the familiar
tree with Chinese coins on it is
there to greet them ... along with
the signature floor-to-ceiling win-
dows ... Many an important deal
has been made amidst these sur-
roundings while breaking bread
lo mushrooms, oysters on the
half-shell, red pepper or gazpa-
cho soups, roasted scallops,
grilled snapper and avocado-ser-
rano salsa, seared chicken breast
with roasted corn relish and red
pepper sauce, pan-seared New
York strip with tri-color pepper-
corns and natural demi glace, Ca-
jun marlin with avocado and
dried cherry salsa, etc.
And how many places can you
count that serve real turkey and
mean it? ... Cut right off the bird
... This is how a turkey sandwich
is given at Money Tree ... Items
like turkey platters are not on the
menus, but will be prepared on
request.
Jackie is big on no chemicals
in the food she serves ... no pes-
ticides, etc ... Also little touches
like baking their own bread, cof-
fee in glass mugs and pastries