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October 20, 1995 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-10-20

Disclaimer: Computer generated plain text may have errors. Read more about this.





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Be Sure To Catch Our All-Star Lineup

DAILY SPECIALS

MONDAY

Whitefish
1-Lb. Lobster

TUESDAY
WEDNESDAY
THURSDAY
SUNDAY

$8.95
$14.95

(complete dinner)

1-Lb. Lobster

$14.95

1-Lb. Fried Clams . . . . $10.95

1-Lb. Shrimp-A-Peel .. $13.95

Whitefish

$8.95

Steamers also prepares a variety
of daily seafood entrees

FARMINGTON
HILLS

TROY

SEAFOOD
GRILL

30685 W. 12 Mile • Farmington Hills • 442-2531
3364 Rochester Rd. • Troy • 524-2008

B

HD YARD BARB

OPEN 7 DAYS —11 a.m. to 12 Mid.

r BBQ RIBS • WHOLE

SLAB
FOR 2
$2 OFF

iTiRE

BBIlagrakE N-

• 1 COUPON PER ORDER
• DINE IN OR CARRY-OUT
• EXPIRES 11-2-95
JN

FOR 2
$2 OFF

• 1 COUPON PER ORDER
• DINE IN OR CARRY-OUT
• EXPIRES 11-2-95
JN

WE SERVE
FRESH WHITEFISH $595
INCLUDES: POTATO, SALAD OR

COLE SLAW AND BREAD

31006 ORCHARD LAKE RD. AT 14 • Farm. Hills •

851-7000

RISTORANTE 8" BAR

Features Italian Style Cuisine
With A European Flair

Lake Superior White fish Almondine
Maple Planked Norwegian Salmon
Chicken Parmigiano
Veal Limone
A Sample From Our Fine Menu

$12.95
$15.95
$10.95
$15.95

YOUR HOSTS JIM & CHRIS STEVENS

Novi Rd. N. of 10 Mile • Pine Ridge Shopping Ctr. • 810-380-0011

Illt uerD iumbes

EXCELLENT HANGARIAN, EUROPEAN
AND CANADIAN CUISINE

Businessmen's Luncheons Daily
We specialize in Veal, Chicken and Seafood
Strolling Gypsy Musicians

Warm, Comfortable Decor and Bountiful Servings at Inexpensive Prices
Serving Windsor and Detroit For Over Twenty Years

92

5 mins. from Tunnel • 1235 Ottawa Street • Windsor • U.S. Exchange

For Reservations

1-800-963-1903 or (519) 252-0246

New Dining Dimensions
Where Pizza Remains The King

T

here is something about spaghetti, ravioli, mostaccioli, piz-

a pizzeria which in in-
stances such as this can
conjure magical illusions
that turn out to be the real
things.
The key dining word at one
like Buddy's is pizza ... there's no
denying this ... And heaven for-
bid anybody taking away an im-
age that has such a time-honored
and revered background.
But progress will always pre-
vail ... and it is the smart restau-
rateur that recognizes this.
Which, my friends, is a prime
reason why Buddy's on North-
western Highway and Middle-
belt is becoming known more as
Buddy's Restaurant and Pizze-
ria.
Items now include macaroni
pasta smothered in a five-cheese
cheddar blend and oven-baked ...
vegetarian manicotti with pasta
tubes full of ricotta, carrots,
spinach, broccoli, garlic, onions
and seasonings in a marinara
sauce ... delicious turkey cutlet,
etc.
Also added are more soups to
accompany the excel-
lent minestrone and
cream of broccoli ... New
England clam chowder
and chunky vegetable.
There are sandwich
es like chargrilled sea-
soned Italian meatloaf
smothered in marinara
sauce, topped with pro-
volone cheese and
served on an onion roll
... breast of chicken mar-
inated in honey Dijon
sauce, chargrilled and
topped with havarti
cheese on a multi-grain
bun ... chicken breast
marinated in Italian
dressing ... barbecued
chicken breast mari-
nated and chargrilled.
Mozzarella sticks,
gourmet onion rings,
buffalo wings, seasoned
chips, spagettini, penne
rigate, cheese tortelloni,
etc.
All have joined in to
catapult Buddy's into another di-
mension of dining ... One where
pizza may be the big thing, but a
more diversified menu now en-
ables folks to dine with much
more satisfactory selection.
On March 1, 1982, when Bud-
dy's Pizza opened at the former
site of the Great Dane ... also tak-
ing over the liquor license ... it
was a good place for plain fami-
ly fare like Greek salad, an-
tipasto, hamburgers, hoagies,

in 1995, the guys in white jack-
za and meat balls.
ets might have been summoned
But it has come a long way to take you away.
from the original Buddy's Pizza
Bob Turner is the likable and
that opened in 1936 as a blind pig competent general manager at
on the corner of Conant and Six the Northwestern Buddy's ... and
Mile ... and became Buddy's Wes Pikula, its former assistant
Rendezvous in 1945, which was manager, a "right ai in" stalwart
later purchased by cus-
director of operations for
tomers Shirlee and Bil-
all the locations ... six
ly Jacobs in 1970.
dine-ins and four carry-
The working mind of
outs.
their son, Robert, now
He started at Bud-
its president, has done
dy's 20 years ago as a
something no one before
dishwasher on Six Mile
would dare do ... tamper
and Conant ... Then
with Buddy's success.
busboy and oven boy ...
DANNY
RASKING
The elevation in din-
After graduating high
LO CAL
ing stature of Buddy's
school and college, Wes
COLU
MNIST
pizza has been accom-
became assistant man-
plished so well, the ad-
ager on Six Mile and
dition of items where families can then manager ... where today, Iry
get a pleasurable difference in Sosnick is still calling the shots.
choice is highly accepted. And
Continuous improvements go
even more entrees are being on at the Northwestern Buddy's
added for complete family dining. ... The new interior design now
The Northwestern and Mid- includes the previously seemingly
dlebelt locale, seating 255, plus hidden away back room ... It's
another 15 at the bar with its great what some polished pine
video screens for sports viewing, paneling can do ... along with ta-
is still the largest Buddy's bles neatly spaced instead of in

Restaurant and Pizzeria ... Billy, Shirlee somber banquet rows ...
and Robert
I call it this, because that's
The effect of greater
Jacobs of
really what Buddy's has be-
warmth and an open-up
Buddy's.
come.
look has been achieved.
Additions of menu items
This, I believe, is what
have been continuous, but never Robert, Billy and Shirlee were
with as much aggressiveness as looking for ... to go along with its
today.
other modernistic appearance
If you were at the original Co- and sports-oriented theme look.
nant location back in 1945, and
Buddy's still wins awards for
even suggested that Buddy's its square pizza ... and here, too,
would have such a varied menu is proof of an aggressive taste at-

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