"Not Great Jewish Theatre . . .Great Theatre"
presents
restaurateur could know ... with
a much brighter and livelier look
... A new bar is in the same sec-
tor as before ... Tables are clever-
ly arranged for seeing all around,
instead of being hidden where
folks can't see each other ... sur-
rounded by frosted glass, new
light fixtures, etc.
Some $700,000 in renovations
and eight months later made the
former cavernous interior into
a more intimate setting with
a medley of cozy coves ... Shining
wood floors of honey coloring add
warmth, along with the
cantaloupe, eggplant, lime and
orange tones accenting the entire
restaurant ... Relishes in glass
jars are on shelves that line the
walls and free-standing units.
Interior designer Ron Rea has
broken the restaurant down into
manageable bite-sized pieces,
while maintaining the image of
the restaurant as a whole. He car-
ries the fruit and vegetable theme
throughout the 6,000-square-foot
space.
The vegetarian soup is very in-
teresting ... chock-filled with
mushrooms and a lot of herbs ...
The bread basket is filled with
various types of bread from
URC's Sourdough Factory.
Part of a chain,
Relish is unique.
/—
Before dining, customers are
immediately given a cabbage
with corn piccalilli and delicious
black-eyed beans.
You can tell the difference be-
tween a seasoned, well-organized
restaurateur and not ... when a
place is built with various stations
for employees ... dining room sal-
ad bar for their use, cappuccino
station, etc.
A restaurant can have the
greatest chefs and finest person-
nel, but neither are of much use
if the owners or operators are not
able to coordinate their abilities
properly ... This is where some-
one like Matt Prentice shines.
Relish is much more than just
another Unique Restaurant Cor-
poration unit ... It is the result
of a well-planned approach to din-
ing.
All entrees are prepared with
health-conscious concern ... Upon
request, they can be made even
lower in fat and sodium.
The kitchen strategy is a con-
centration on healthy dining ...
no butter, no cream, little or no
fat and low-sodium food ... Rel-
ish accomplishes its health fac-
toring without compromising
good taste.
Its waitstaff is clad in blue
jeans, white shirts and colorful
ties ... They rush back and forth
from a huge bread station which
houses multiple loaves of sour-
dough bread from URC's Sour-
dough Factory ... The bread
station serves a dual purpose ...
It separates the entryway from
the dining room and tempts din-
ers with the scent of freshly baked
bread.
The cleverly imaginative way
of Matt Prentice is further exem-
plified in Relish ... Here is a young
man who can take previous fail-
ures and transform them into
huge successes ... How he does
it is no secret ... Pure, solid restau-
rant know-how, common sense
and a thorough knowledge of cus-
tomer satisfaction.
Chalk up the bustling Relish
as yet another win for Matt ... and
they're still coming.
AWAITED OPENING of
Cafe Oliverio has arrived, and
people are becoming aware that
Artie Oliverio has moved his Roy-
al Oak New York-style Italian
dining to Farmington Hills.
The former Peacock Cafe on
Middlebelt and 11 Mile has been
made into a cute little Italian trat-
toria, owned by Artie and Tom
Timmons, with Artie's mother,
Phyllis Oliverio, as hostess.
Their 120-seat fine dining spot
includes all the traditional Ital-
ian dishes plus Artie's clever
adaptations .at reasonable prices
... It is open for lunch Monday-
Friday, 11 a.m. to 2:30 p.m.; and
dinner Monday-Thursday, 5 p.m.
to 10 p.m., Friday and Saturday
5 p.m. to 11 p.m., Sunday 4:30
p.m. to 9 p.m.
SUNRISE CAFE, owned by
Mike Kuchersky, will donate
most of the food being served 8
p.m. Dec. 3, for "An Evening in
Moscow" at home of Edith and
Harvey Covensky in Bloomfield
Hills ... It follows the Bridge En-
semble 3:30 p.m. concert at Tem-
ple Beth El, honoring Vivian and
Irving Stollman, the Rev. James
Lyons and Klara and Geoffrey
Orley ... Russian mezzo-soprano
Irana Mishura, plus Russian folk
music, will be the entertainment
... with Mike's buffet supper in-
cluding pelmeni (Russian ravio-
li) with mushroom sauce, stuffed
cabbage, vinaigrette salad,
caviar canapes and Russian pas-
tries.
. WINE TASTING, caviar, mu-
sic, mixing and fun is on the agen-
da for "Holiday Season Business
Card Exchange" by Southfield
Chamber of Commerce ... It'll be
Dec. 7, 5:30 to 7:30 p.m. at the
Millennium Theater on J.L. Hud-
son Drive.
IF LLOYD CARR, head
coach of the University of Michi-
gan football squad, feels like hav-
ing some good lamb chops, which
is much of the time, all he has to
do is tell Paul Peristeris ... His
highly regarded Wolverine
punter is the son of Tom Peris-
teris, co-owner of Big Daddy's
Parthenon on Orchard Lake
Road, and wife Peggy ... Paul is a
junior at U of M.
ITS NOW just Nifty's ... new
name of Nifty Norman's on South
Commerce in Wolverine Lake.
By FRANCES GOODRICH & ALBERT HACKETT
Directed By PAT ANSUINI
PERFORMANCES November 19 - December 17
Aaron De Roy Theatre
Jewish Community Center • 6600 W. Maple Road • West Bloomfield
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WE HAVE A GWT FOR YOU
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ALL TRADITIONAL DISHES ARE MADE
FRESH DAILY USING ONLY KOSHER
PRODUCTS IN THEIR PREPARATION
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EXPRESS
11
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32418 NORTHWESTERN HWY.
Bet. MIddlebett and 14 Mlle
855-9463
FAX:
626-8468
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