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Only at Arriva
Norma
Jean
Bell
and
71 ,
The Star Band
Join us every Friday and Saturday night
for All Star entertainment featuring
Norma Jean Bell and The Star Band!
Arriva features this world-class performer
in our intimate Green Room - where you
can enjoy a great dinner and dance or
listen to classic rhythms and hot jazz from
the sensational Norma Jean Bell.
An Authentic Italian Eatery
Just Minutes Across The Border
$7 Music Charge
Showtimes at 9 pm and 11 pm
WED thru SAT - FEBRUARY 7th, 8th, 9th, and 10th
5th Anniversary Gala
A Four-Day Celebration featuring
THE RETURN
of
LORIO
in CONCERT
Sam Locricchio, Sandra Mandella
and Johnny Trudell's Big Band Brass
• Complimentary Food Stations
• No Entertainment Charge
Join us every night beginning at 6:30 pm
In The Rainbow Room
FRI thru SUN - FEBRUARY 16th, 17th, and 18th
Salute to
Sinatra
featuring Ronnie Gaylord
with Johnny Trudell's
20 Piece Orchestra
Dinner and Show just $34.95
Live in the Arriva Rainbow Room
ARRIVA
For reservations, call
(810) 573.8100
6880 East Twelve Mile Road in Warren
WHERE DINING
THAN JUST
IS MORE
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GOOD FOOD
•
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MIN
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VE 5..00 0
On Any Two Meals - $10.95 Or Greater
Not Valid Fri. or Sat.• Expires 2/29/96
(Not valid in conjunction with any other offer)
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Great Pasta, The Freshest Seafood,
Tender Steaks All In A Cozy Atmosphere
Enjoy Our Specialties
• Fresh Fish • Excellent Pasta • Sweetwaters Smashed Potatoes
• Breast of duck • Our Famous Rack of Lamb
Hours: Tues. Thru Thurs. 5 9, Fri. & Sat. 5 11, Sun. 5 9
-
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RESERVE YOUR PRIVATE PARTY
FOR SATURDAY & SUNDAY 11-4
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1 0% OFF i l tSCCIRD4-NOEU111
(Excluding Alcoholic Beverages)
FRESH
& FANTASTIC
MIDDLE EASTERN FOOD
LU
B AC, kRoom
NOW OPEN
SUNDAYS
92
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CATERING FOR
ALL OCCASIONS
• 1 Coupon Per Couple
• Not Good With Other Coupons
• Expires 3-31-96
• West Bloomfield Location Only
7295 ORCHARD LAKE RD. AT 14 in Robin's Nest • 810.851-1133
ern Italy in 1975, settled in Wind- tonal veal dishes and then some.
The Daverdi brothers just need
sor, and opened Da Luciano 11
years ago ... Pasquale had already 24-hours notice and they'll make
arrived in 1968, Peppino landed anything Italian that is re-
in 1990, and Giovanni in 1987.
quested.
"When cooking," says Luciano,
Nothing pretentious about the
place ... It is quite plain with a "you gotta have heart" ... Every-
simple Mediterranean look ... Pic- thing that comes out of Da Lu-
tures and plates on the walls are ciano's kitchen is served with a
from Luciano's homeland ... There great deal of pride ... Luciano, his
are no booths, and all tables face brothers and nephew beam when
the bricked wood roaster, kitchen customers enjoy their cooking,
which seems to be most
and service bar.
Deep fried? ... Frozen?
of the time.
It is open seven days
... Heaven forbid, says Lu-
... Lunch, Monday
ciano, who is proud for
through Friday, 11:30
another reason ... that he
and his brothers and
a.m. to 2:30 p.m.; Din-
ner, Monday through
nephew make dishes no
Thursday, 4:30 p.m. to
one else has.
10 p.m.; Friday, 4:30 to
Bistecca Diane, an 8- DANNY RASKIN
LO CAL
ounce sirloin or filet with
11 p.m.; • Saturday
COLU MNIST
lunch anddinner, 11:30
mushrooms, cream and
a.m. to 11 p.m.; Sunday
marsala wine; filet Lu-
ciano, beef strips sauteed with dinner, 4:30 to 10 p.m.
Everything is homemade ... the
mushrooms, onions, pepper,
tomato and red wine; petto di pol- bread, sauces, soups, tiramisu
lo bianca neve, breast of chicken dessert, etc. ... Thick tomato sauce
sauteed with cream, asparagus for spaghetti is made fresh at
and white wine; polo Kiev, bread- least twice a day ... And the
ed breast of chicken stuffed with restaurant does its own butcher-
ing.
garlic butter.
Seating is for 90 at tables with
Also, Halibut Bella Donna
sauteed with baby shrimp, mush- green linen tablecloths and white
linen napkins in a homey Italian
rooms, cream and white wine.
And pastas, like linguine with atmosphere.
Diners have a choice of 11 ap-
onions, tuna and tomato; linguine
with baby shrimp and tuna; lin- petizers, three soups, 25 pastas,
guine with baby clams and baby six and then some veal dishes,
shrimp in red or white sauce; seven sirloin and filet items,
tortellini with meat, mushrooms, lamb, quail, four chicken choices,
cream and a hint of tomato sauce; tripe, shrimp, squid, sole, at least
penne with mushrooms, moz- 16 pizzas (besides those people
zarella, tomato and cream; penne design themselves), cappuccino,
with fresh eggplant, mozzarella espresso, wines, champagnes, etc.
Da Luciano, which is looking
and tomato; penne with smoked
also for a place to open in the
salmon and cream.
In addition to these Da Lu- States, is an alternative to dining
ciano originals are all the tradi- in Italy ... The jolly and meticu-
lous authenticity make
people smile ... The exclu-
siveness brings them
back.
GETTING TO Mac &
Ray's for the first annual
Michigan Culinary Food
& Wine Extravaganza,
Feb. 20, 6:30 to 10 p.m., is
easy ... 1-696 to 1-94, left to
North River Road and
turn right to Mac & Ray's.
Plus special wines and
live entertainment, folks
will enjoy tastings from
over 20 dining spots that'll
join the Michigan Culi-
nary Team, sponsored by
Chefs de Cuisine, compet-
ing in the Culinary
Olympics in Berlin, Sept.
8-12. Funds raised will be
for the team plus those
Pasquale, Peppino and Luciano Daverdi of Da Luciano.
fine culinary programs
hen the extra virgin
olive oil came in which
to dip our homemade
bread, and was poured
from a bottle already chock full
of herbs (garlic, etc.), I knew we
were on to something.
And when the homemade dip-
ping concoction was put on sepa-
rate dishes for each person
instead of one common plate for
all to use, there was no hesitation
in thought ... Here was a truly au-
thentic Italian restaurant.
A further revelation was that
90 percent of the employees at Da
Luciano, on the corner of Hall and
Ottawa in Windsor, are Italian.
And it is the kind of family-op-
erated restaurant where the kin-
folks don't just run the place ...
they all work at making it con-
sistent and better.
Luciano Daverdi is out front
and cooks ... brother Peppino
cooks ... brother Pasquale cooks
... brother Giovanni is head wait-
er ... Luciano's wife Angela is a
hostess and barmaid ... nephew
Angelo cooks.
Da Luciano is one of the few
Italian restaurants where you
can get veal cooked over wood
charcoal chips in a bricked wood
oven.
This is an art in itself, seldom
attempted because employees
other than family will not take
the time to watch it ... Just a
shade too long and the thin, ex-
cellently cut veal is like shoe
leather ... Under-roasting takes
away much of the very good taste.
Such cooking ... available on
request ... is a real southern Ital-
ian way of veal preparation ...
Italians love it.
Luciano came to Canada from
San Giovanni in Fiore in south-
c-
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