•1111111111111111110111111.11111.111.1.1111111MININIMM••• 4 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 'r OIC- " oma.Amo, =NO =NI l ■ =MI NM GOOD FOOD • • MIN I ■ 11 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) JN 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 - - - RESERVE YOUR PRIVATE PARTY FOR SATURDAY & SUNDAY 11-4 .tq knAt, '. 1 0% OFF i l tSCCIRD4-NOEU111 (Excluding Alcoholic Beverages) FRESH & FANTASTIC MIDDLE EASTERN FOOD LU B AC, kRoom NOW OPEN SUNDAYS 92 I 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- \ N