.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 N4r "N%1 kr. UONIZk,: N N • . t\k-. 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