*
* * * *
EVERYBODY KNOWS
STAR HAS THE BEST
TUNA IN TOWN!
WE ALSO HAVE
DELICIOUS FAT FREE TUNA!
STAR HAND CUTS
ITS OWN LOX!
FM MN MU =III MI=
RIM NM MN MEN EMI
I OUR TRAYS CAN'T BE BEAT I
I FOR QUALITY & PRICE! I
MEAT TRAYS . . . s5.50 per person
1 DAIRY TRAYS . . . s 9.75 per person 1
*1
$5
OFF!
1*
*I
ON OUR BEAUTIFUL
1*
* I ALREADY LOW-PRICED
I MEAT OR DAIRY TRAYS
With This Coupon
• Expires 12-31-95
LOne Per Person
um. Imo
DELIVERY
AVAILABLE
=1111
• 0 Person Minimur e ri mi
MI= MINN MN MIN
• HOMEMADE COLE SLAW
• HOMEMADE POTATO SALAD
• HOMEMADE CHICKEN SALAD
• HOMEMADE TUNA SALAD
• HOMEMADE EGG SALAD
WE COOK
OUR OWN
CORNED BEEF
& PASTRAMI
STAR DELI
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
Let Us Cater
Your Next Affair
Be Sure To Catch Our All-Star Lineup
DAILY SPECIALS
Cr)
U_I
Cr)
LU
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7
MONDAY
Whitefish
1-Lb. Lobster
$8.95
$14.95
TUESDAY
WEDNESDAY
THURSDAY
SUNDAY
1-Lb. Lobster
$14.95
1-Lb. Shrimp-A-Peel
$13.95
1-Lb. Fried Clams . . . $10.95
Whitefish
$8.95
Steamers also prepares a variety
of daily seafood entrees
CC
LLJ
LtJ
F-
96
FARMINGTON
HILLS
TROY
SEAFOOD
GRILL
30685 W. 12 Mile • Farmington Hills • 442-2531
3364 Rochester Rd. • Troy • 524-2008
Relish Restaurant Is latest
In Unique Chain Of Successes
T
he interesting thing about
Matthew Prentice is not
that he keeps opening new
restaurants for his Unique
Restaurant Corporation (URC).
It's that Matt has so many suc-
cesses ... In the restaurant game,
this is quite an incredible feat ...
Some restaurateurs have a tough
time keeping just one operation
above water ... Matt is doing it
with 13, plus his catering enter-
prises.
Matt's Relish on the outside of
the Arboretum Office Building at
West 12 Mile between Farming-
ton and Drake, opened Sept. 21
and is still going strong.
It is the former spot of Amici's
and Pomodoro ... And while the
others failed, his winning formu-
las already present the sweet
smell of success.
There are good reasons why ...
For one, being the fine restaura-
teur that he is, Matt knows how
dangerous a large restaurant
with emptiness can be ... People
like to go where there are others
... That's why many smart busi-
nessmen would rather have lines
at a smaller restaurant
than the same amount
of people but too much
empty space.
Also, instead of
spreading the people
all over, he is smart
enough to realize that
putting them together
makes for a much bet-
ter look ... and un-
doubtedly better
service.
Where Amici's and
Pomodoro made their
mistake was placing
customers in desolate
areas around the
restaurants instead of
concentrating on small-
er sections.
Relish is a prime ex-
ample of Matt's clever
know-how ... The for-
mer excellent chef is
one of the few kitchen
gents who can make
the transition into a
very good businessper-
son.
The magic of Relish combines
the masterful know-how of peo-
ple like Les Kharnoff, general
manager; Robert Oliver, execu-
tive chef; and a thoroughly
trained waitstaff ... Les is a per-
son with vast experience in the
restaurant game and considered
among the tops in his field ...
Robert Oliver, who once worked
under Keith Famie at Chez
Raphael, and as banquet chef un- relish and roasted pepper sauce;
der Max Weeks at the Ritz Carl- grilled Norwegian salmon with
ton Dearborn, is former URC water chestnut-scallion relish;
corporate banquet chef ... His ex- tuna with papaya salsa; scallops
pertise is exemplified by the Rel- glazed with sweet soy and served
ish specialties of fresh fish, prime with Oriental sesame slaw; prime
meats and seafood grilled over a tenderloin of beef with portobel-
hot cherrywood fire, all accom- la mushroom relish (petite or
panied by an exotic array of rel- house cut); grilled sirloin burger
ishes ... chutneys, sanbals, on house-made onion roll; grilled
blatjangs, catsups, chow chows, turkey burger from ground
atjars, piccalillis and sal-
turkey breast with
sas ... Using cherrywood
spinach and onions on
adds a slightly sweet,
house-made onion roll
smoky taste.
with cranberry catsup,
URC Corporate Chef
etc.
Jim Barnett is the man
Other favorites in-
behind the Relish concept
clude sauteed turkey
... His training exposed
breast with sweet corn-
him to many techniques
apple relish and maple
and cuisines which he DANNY RASKIN
mustard sauce; sirloin
LO CAL
has reinterpreted into
tacos with grilled
COLU MNIST
Relish's menu.
onions, roasted pep-
Executive Chef Robert
pers, soft flour tortillas,
Oliver's kitchen has a special air smoked tomato salsa, avocado rel-
filtration system, designed for in- ish and cilantro; bar-b-q duck
door use of the grill ... It is a 2,000- griddled (no fat) with chipotle
square-foot facility packed with sun-dried cherry barbecue glaze
state-of-the-art equipment for the and quince sambal.
restaurant, and preparing food
Entrees include choice of gar-
for Relish's over-200-seating-low- den salad, Caesar salad or cup of
soup and basmati rice
pilaf or giant baked
potato.
Grilled chicken lin-
guine with wild mush-
rooms, leeks and
Morel sauce; wood
grilled eggplant
caponata and bow-tie
pasta with oven- dried
tomatoes and goat
cheese; and spinach
and artichoke lasagna
with warm grilled veg-
etables and tomato rel-
ish, are all served with
soup or salad.
A separate kid's
menu has chicken
strips, grilled cheese,
buttered bow-tie pas-
ta, hamburger or hot
dog ... all served with
french fries and milk
or soft drink.
There are always
specials of the day ...
like my tender bone-
less breast of chicken
topped with grape rel-
Relish's Matthew Prentice.
ish, sort of an Indonesian influ-
ence.
er -level banquet room and cater-
Seating at Relish is for a little
ing at Temple Shir Shalom.
over 200 ... If necessary, people
The food served at Relish is ex- don't mind waiting ... noshing
citingly different ... From wood- while they do and getting accus-
burning grilled specialties like tomed to the wide variety of rel-
garlic marinated chicken breast ishes.
with wild mushrooms and sun-
The former restaurants were
dried tomato salsa; swordfish almost completely gutted and re-
with spinach and hearts of palm built into what only a seasoned