STAR HAS EVERYTHING*
FOR ALL YOUR
PARTIES & GET0TOGETHERS!
EVERYBODY KNOWS WE HAVE
THE BEST HOMEMADE TUNA IN TOWN
REGULAR OR FAT-FREE
WE CUT OUR LOX BY HAND
YOU'LL LOVE OUR HOMEMADE GOODNESS!
WE ARE PROUD TO BE
ONE OF AMERICA'S BEST CARRY-OUT DELIS!
OUR TRAYS CAN'T
FOR QUALITY & PRICE!
Meat Tray $5.50 per person
$ 5 OFF
Dairy Tray $9.95 per person
With This Coupon
• Expires 12-31-96
• One Per Customer
• Not Good Holidays
• 10 Person Minimum
* 24555 W. 12 MILE, Just West of Telegraph
NEW YORK STYLE ITALIAN CUISINE
(FORMERLY IN ROYAL OAK)
MONDAY THRU THURSDAY
Topped with light Italian breadcrumbs
of olive herb and baked.
$ 9 95
Topped wtih a Milanese salad of
fresh tomatoes, basil and garlic.
BOTH WHITEFISH DISHES ACCOMPANIED WITH SOUP OR SALAD,
SIDE OF PASTA AND BREAD BASKET.
YOUR HOSTS: ARTIE OLIVERIO & TOM TIMMONS
25938 MIDDLEBELT AT I 1 MILE
REG. HOURS: MON.-THURS. 11-10, FRI. 11-11, SAT 5-11, SUN. 4-9
Angelis Anastasiou invites You To The
AMERICIIN IN Muff
15800 Middlebelt between 5 & 6 Mile • Livonia • 522-5600
YOU'LL LOVE OUR HOME COOKED DISHES!
I WITH PURCHASE OF ANY 2 DINNERS
(Excludes Salads and SandwichesL
DAILY LUNCH SPECIALS
DAILY DINNER SPECIALS
110% SENIOR CITIZENS DISCOUNT After
WE ACCEPT ALL MAJOR CREDIT CARDS
Fine Middle East Cuisine
In A Warm, Clean Setting
DANNY RASKIN LOCAL COLUMNIST
This is important in Middle
Arabic artifacts like two huge,
restaurants where an open beautiful, hand-colored tea servers Eastern food ... Especially when
hearth used primarily for and two handmade and hand- so many desired dishes, unless
baking bread is in full view painted vases as customers enter. cooked with authentic pride, is
Ninety-five percent of the walls void of a proper taste that is like-
of its patrons.
Into this fiery inferno goes the are strewn with paintings by ly to tend toward the bland side.
Plus the Middle Eastern de-
dough rolled by a baker in white Tony, whose abstracts are seen
enjoyed by so many, there
finery whose only job behind the
Art lovers will also admire the are items which nobody else has.
glass partition is to make the
bread that is served at both lunch water pipes, urns, cameras, Like its potato chops, where
boiled potatoes are
hand-woven Persian car-
mashed and stuffed
This is just one of the reasons peting hanging on ceiling
with finely seasoned
why La Fendi, 11 Mile and Ever- areas, antiques, etc.
ground beef, parsley
There was a time
green in Lathrup Landing off I-
and then deep fried to
696, celebrating only its third when customers would
a golden brown; or the H
anniversary this April, has vault- wait at the door, but La
stuffed baby eggplant
ed itself to rank among the pre- Fendi's size now allows
which is packed with
mier Middle Eastern dining spots for a holding area where
tender beef, chopped
people may sit in antici- DANNY RASKIN
onions, parsley and
Many people are there at least pation.
tomato sauce and light-
Although its food
twice a week ... "It's like being
ly seasoned ... among
back home in Israel," says Nim- recognition has risen in
rod Rosenthal, Southfield com- enormous degrees, La Fendi con- others.
It also has dishes not usually
munity relations director ... tinues to be among the No. 1 sell-
Others visit La Fendi with even ers of fresh-squeezed juice seen at too many restaurants be-
more regularity ... some every cocktails in this region ... Over cause of their complexity in
3,000 drinks a week are made ... preparation ... Metabac (beef,
It is not strange to see folks Of this, almost 1,000 are the not- chicken or shrimp) is sauteed
ed combination cocktail of straw- with tomatoes, onions, parsley,
there from miles around.
When asked why they come to berry, banana, orange and honey mixed with rice and seasoned
La Fendi when there are so ... The addition of cappuccino and with La Fendi's secret blend of
many other Middle Eastern espresso have also been well-re- spices, which brings out an ele-
restaurants in their neck of the ceived.
It is a vegetarian-lovers par- (7: \
From the moment customers
woods, the answers range from
too ... with much food for
`They have what no others do" to
they are brought the fresh, home- the meatless ones ... including
"The food is so realistic."
Word has continually spread made hot bread that has been fresh salads on cold plates like
mushroom artichoke with pasta,
-since that April day in 1993 when baked before their eyes.
parsley, olive oil, lemon juice,
La Fendi first opened its doors ...
One of its four present
dining areas is the for-
mer site of Sol's Deli-
owned by the late Sol
To such an extent
that so many note-
worthy adjectives ac-
company the acclaim
it is given ... Cleanli-
ness, beauty (no two
dining sectors are
Its owners, Raad
and Tony Samona,
with another brother,
Kama). Samona, man-
ager, have more than
blood in common ... La
Fendi is a cherished
pride and joy to them. Brothers Ton y and Raad Samona.
The original Sol's
Delicatessen sat only 40 people, even more equipment, storage, oregano and special seasonings;
but when Raad and Tony took freezer addition, etc., is geared La Fendi amba, hot spicy pickled
over, they immediately obtained for volume, which the restaurant mango with sliced tomatoes and
the space next door for expansion certainly has, but in a very well- vegetables; the always favorites
like fatoush, lettuce, tomatoes,
to about 110 ... and then a store organized manner.
cucumbers, onions, parsley, green
on its other side for even more
... Many of the restaurant's fa- peppers, radishes and toasted: \/
Today's capacity result is 180 vorites may be gotten elsewhere, bread; or jajiek, homemade yo-
in Arabian splendor ... with tuxe- but cooked in a style of which La gurt with cucumbers, garlic and
mint ... among others.
doed waitpersons serving amid Fendi can boast.
here are not too many