* * * * * 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 - 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