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August 02, 1996 - Image 99

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-08-02

Disclaimer: Computer generated plain text may have errors. Read more about this.

Have You had Big Daddy's Tommy Salad Yet?
Or Our Fabulous Lamb Chops?

Welcome to the best Greek food this

N

evening, but with daily specials.
Biggest sellers are the chicken
shawarma and chicken kabob ...
Also the homemade falafel.
Vegetarian entrees go over in
a big way ... as do the half orders
and combinations.
Service, too, is a most impor-
tant facet of this fine little Middle
Eastern restaurant ... Seating
may only be for 43 at tables, but
there are always around eight
employees to make sure your or-
der is taken promptly and pre-
sented efficiently.
The menu is a combination of
Lebanese, Chaldean and some
Greek.
Entrees are exceptionally good
... Chicken kabob for example, is
very tender and served with deli-
cious sides of white bean sauce to
spoon on and a garlic sauce for
dipping the meat.
Few places make turshey (pick-
les, turnips, baby carrots, cab-
bage, peppers, banana peppers,
jalspeno, dry Persian garlic) quite
like Flaming Kabob ... The beau-
tiful aroma itself is exceedingly
inviting.
It is open Mondays through
Saturdays, 11 a.m. to 11 p.m. ...
Closed on Sundays.
Moe and Gloria work side by
side ... a hard-working couple ...

The mango cocktail
is a best seller.

/--'

She does whatever is needed:
hostess, cashier, waitress, cook,
busgirl, everything.
The ambiance has more of a
cafe look ... with artifacts like sef-
fertabs from Baghdad that are
used in the Middle East ... They
come apart in various sections for
soup, entree, etc. ... and then are
put back together as one carrying
container.
Also a large tray brought to
America from Baghdad ... used
for lamb and rice when special
guests come, or on special occa-
sions ... There are dolls, too, and
items from Jerusalem.
Did I tell you that Flaming
Kabob makes its own pickles? ...
Its own yogurt, too? ... And the
tasty, vegetarian grape leaves
may not have meat in them; but
it is hard to tell the difference.
All natural ingredients and
fresh garlic are used in the mar-
inating goodness at Flaming
Kabob.
If you've seen and tasted all the
pickles that are on the market,
Moe has a secret ... He's coming
out with a new pickle ... Being a
lover of food dabbling, Moe enjoys
making his own conglomerations
... and it's nothing for regular cus-
tomers to ask, "What's new today,
Moe?"
The days of yesteryear when
he worked without pay because
Moe couldn't speak English are a
dream now, but one in which the

owner of that market did him a
big favor ... So what if he couldn't
even have a lunch break ... and
ate apple pie (his favorite) every
day for lunch.
Moe learned a trade that one
day would be very valuable to him
... The experience gotten as a
butcher is one he can never buy.
Yes, the original Kabob Grill
was good, deserving of the merits
it received ... But Flaming Kabob
is better.
IT'S FOOD AND fun time
again ... and always so much of it
... without charge ... as Excalibur,
Franklin at Northwestern and 12
Mile, holds its 18th anniversary
summer party ... Date is Aug. 12,
from 5 p.m.
THE SOUTH RISES again ...
At least in style for a worthy
cause.
Attention these days is on the
Somerset Collection North, open-
ing this month, but Neiman Mar-
cus, across W. Big Beaver in Troy,
has begun trumpeting the horn
for its the "Art Of Fashion" to ben-
efit Orchards Children's Services,
11:30 a.m. Tuesday, Sept. 17.
ONE OF THE country's most
successful women restaurateurs,
Ruth Fertel, never did have the
restaurant game in mind as a ca-
reer.
She had a degree in chemistry,
minor in physics and taught a
short term in Louisiana before
leaving to marry and raise a
family.
Divorce came but so did a huge
occupational success.
Ruth mortgaged her home to
go into business for herself by buy-
ing the little Chris Steak House
... and today, Ruth's Chris Steak
House has 49 operations, 34 fran-
chised and 15 company-owned.
It sells well over 10,000 steaks
a day and grosses more than $155
million yearly.
Locally, it is in the Top of Troy
building, former site of Nicky's on
West Big Beaver.
20 YEARS ON the air will
be marked by WBFH-FM, the
Bloomfield Hills School District's
360-watt radio station.
To celebrate the birthday, a 20-
year reunion party is set for Oct.
12, at the Best Western Execu-
tive Suites (former Clarion Hotel)
on 12 Mile and Orchard Lake
Road.
About 400 Andover and Lahser
students have been part of the
WBFH staff since it first aired,
Oct. 1, 1976 ... Many WBFH
alumni have moved or gotten
married, and attempts to track
them down are being made.
Call Paul Gaba, assistant sta-
tion director, 810-645-4743, Tues-
day through Friday, noon to 6
p.m. , or 810-545-5291 evenings.
A S KED WHETHER he had
ever realized any of his boyhood
hopes, brother Marvin Raskin
replied, "I sure have. When my
mother used to comb my hair,
I often wished I didn't have

any."

side of Greektown. ..featuring wonderful Greek Favorites.
Also excellent American Cuisine

Your Hosts, Rick Rogow and Tommy Peristeris
Invite You To Join Us
For Lunch and Dinner Seven Days

LivE JAzz T8 Hp . U rnIZ StDo A1Y2 8.f iFdRnI iDg/t

Featuring
MILLIE SCOTT and KEVIN CROSBY

ASK ABOUT THE EXCELLENT CATERING
SERVICES IN OUR PRIVATE FACILITIES

6199 Orchard Lake Rd., N. of Maple • 737-8600

/) a J- TheNoN

W.IMM.IMPTO





•-.km

SRMIMW



.....

.•

IN TRADITION WITH BIG DADDY'S PARTHENON



A

1

RESTAURANT

NOW OPEN

• FINE FOOD • FINE WINES • FINE CIGARS

810-788-4567

MENUS ALSO AVAILABLE FOR OUR BANQUET FACILITIES

5586 DRAKE ROAD

TUES. THRU SUN.

/UST SOUTH OF WALNUT LAKE ROAD

5 P.M. TO 11 P.M.

WEST BLOOMFIELD

CLOSED MON.

YOUR HOSTS:
BARRY ROGOW &
ANDY STYLIANOU

99

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