• • O O 0 • 8 0 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-