Big Deal, Small Price. Mazel Toy!
W hatever the occasion —wedding, bar mitzvah, anniversary,
or holiday— the Southfield Hilton Garden Inn has a great deal
for you We'll give your visiting guests a spacious room. And,
they'll enjoy complimentary continental breakfast each morning,
hors d'oeuvres from 5-7p.m., and fresh baked cookies each
evening. All for our low weekend BounceBacl& rate of just $69
per night. So remember us for your next simcha and
get a great deal that will win you congratulations all
around. For reservations, call your professional
travel agent, 1-800-HILTONS, or the Southfield
Hilton Garden Inn at 810-357-1100.
][ Southfield
GARDEN INN
26000 American Drive, Southfield, MI 48034 • 810-357-1100
Offer valid through 9/2/96. Monday through Thursday check-in requires a Saturday night stay and earlier
check-out is subject to payment of lowest available non-BounceBack rate. Limited availability advance
reservations required. Rate does not include tax or gratuity and does not apply to groups, meetings or
conventions and is subject to change without notice. Other restrictions may apply. The Hilton logo and
logotype are registered trademarks of Hilton Hotels Corporation. ©1996 Hilton Hotels.
BAR•BQ & BREW
Steaks • Seafood • Pasta
Sandwiches • Salads
Our House Speciality
PLANK WHITEFISH
THE DET RO I T J E WISH NEW S
Pinboned, Seasoned Whitefish Served On A
Maple Plank With Dutchess Potatoes & Vegetable
08
(810) 683-9900
998 W. Huron (Iblk West of Telegraph)
Kitchen close at 12:00 A.M. Sun-Thurs
I: ► 0 .1.11. Fri &—Satutday
Flaming Kabob
Is A Flaming Success
me was when the location
housed one of the best
Middle-Eastern restaurants
around.
Kabob Grill was acclaimed by
food writers, and droves of cus-
tomers agreed on its fineness.
After being sold, Kabob Grill
was never the same and shortly
after shut its doors as the new
owner presented a pathetic pic-
ture of culinary ineptness.
The locale in Southfield Plaza,
Southfield Road between 12 and
13 Mile roads, was closed when
Mouayad "Moe" Hermiz was look-
ing for a place to open his first
restaurant.
After stepping and slipping on
the greasy floor, he envisioned a
challenge to become one of the
finest again.
Whatever it was that Moe saw,
it was a luck charm ... His foot
stuck in the grease-filled carpet
and he smiled.
What would it be like cleaned
up and offering food that people
would come back for?
Before taking over the place,
though, Moe called the Oakland
County Health Department ...
The restaurant had an 8 percent
rating . . . out of 100, this is pretty
bad.
Moe signed the lease anyway
and proceeded with the restau-
rant he always wanted ... design-
ing it himself and doing about 90
percent of the work.
The carpeting was changed,
the entire place painted, a new
ceiling put in, new ceramic black
and white tile on the walls, large
Formica covering in front of the
shawarma and stoves, the entire
kitchen changed ... walk-in cool-
er, new shelving, new freezers ...
Still small but so compact and
very clean.
Jan. 1, 1996, brought the an-
swer as the new Flaming Kabob
was born ... opening with a 97-per-
cent rating from the Health De-
partment, with points taken off
only until he fixed a swinging
door.
Those who enter the Southfield
Plaza see the little strip that
stands alone across from Farmer
Jack.
They look for Flaming Kabob
because not only has Moe and
wife Gloria kept their word, but
their small restaurant is pre-
senting an even better image than
the first Kabob Grill.
Seating is only for 43 plus a
counter with five stools, and the
cleanliness fairly oozes in the
warm and intimate atmosphere.
No cans around here ... It
makes its own soups, sauces, gar-
'
lic spread and other dressings,
Moe's father owned a restau-
desserts, spinach pie, etc. ... Meat rant in Baghdad, where the
for the kafta kabob and other en- young son washed dishes and lat-
trees are ground on the premises er cooked ... The tradition there
... The falafel is made from scratch was that you become what your
.... Seasonings, too, for the falafel dad was ... and so his destiny was
and shawarma.
to also own a restaurant.
Natural squeezed juices are a
But after coming here in 1979,
big thing, also, at this popular young Mouayad didn't have the
restaurant that is fast becoming money and couldn't speak the
a favorite ... Carrots, green pep- English language, so he worked
pers, bananas, strawberries, in a market meat department on
lemons, oranges, celery,
7 Mile Road and Schae-
beets, cucumbers, man-
fer as a helper and then
gos, guavas, papayas, etc.,
meat manager ... at no
are freshly squeezed with
pay, just so he could
mixings from Moe and
learn the trade.
Gloria's owns healthful
And learn he did ...
recipes.
So much so that today,
Biggest juice seller is
Moe buys his own meat
the mango cocktail (man- DANNY RASKIN
from the Eastern Mar-
go, strawberry, banana
ket ... picking it out
LO CAL
and honey) ... Also the
himself twice a week.
COLU MNIST
very healthy carrot, cel-
A big factor at Flam-
ery, spinach and parsley ... The ing Kabob is that it cuts, slices
latter doesn't sound like it would and grinds its own meat ... Being
taste too good, but surprise of sur- a butcher, Moe is able to remove
prises, whatever secret ingredi- skin, take out muscle, grizzle, fat,
ents Moe puts in sure do the trick etc. ... He uses only the purest
in bringing out a satisfying taste. lean meat he can obtain, sliced
As for the fresh lemonade, it is very thin if called for like in
difficult to beat.
shawarma, and marinated over-
The raw juice bar has become night in seasonings from back
somewhat of a sensation ... Peo- home.
ple can select what Flaming
Many other like style restau-
Kabob has or make up their own rants buy their meat already on
concoction of drinks ... Makes no rotisserie spits to prepare the
difference, the small prices re- chicken or beef shawarma
main the same ... $1.95 for 12 Flaming Kabob prepares it com-
ounces; $2.95 for a 16-ounce cup; pletely themselves.
$5.95 for a 32-ounce bottle.
Its menu is the same day and
Mouayad "Moe" Hermiz: His destiny was to own a restaurant.