*

* *

NOBODY

ABSOLUTELY NOBODY!

CAN BEAT OUR GREAT TRAYS
AND HOMEMADE GOODNESS A New Italian Site In Pontiac
AT ANY PRICE! Has An Old Detroit Pedigree
EVERYBODY KNOWS WE HAVE

THERE IS
A REASON
WHY WE ARE
RATED ONE
OF THE BEST
CARRY-OUT
ONLY DELIS
IN AMERICA!

THE BEST HOMEMADE ETNA IN TOWN!
OUR HOMEMADE FAT FREE TUNA ALSO
CANT BE BEAT!
WE CUT OUR LOX BY HAND!

1=1 MEM NMI NM ISM MEI MIN NMI NMI IMO

mi

I OUR TRAYS CAN'T BE BEAT

I FOR QUALITY & PRICE!
MEAT TRAYS . . . $5.50 per person
* I DAIRY TRAYS . . . $ 9.95 per person

OFF!

$ 5

ON OUR BEAUTIFUL
ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS

With This Coupon

DELIVERY • Not Good Holidays
• Expires 12-31-96
AVAILABLE • 10 Person Minimurr
ni n i
Lone Per Person
mom mom
mom Imo mom iimmm mom mom

SUN 7 &to to 8 p.m

p

N.- .

OP

.

STAR DELI

24555 W. 12 MILE, Just West of Telegraph, Southfield

352-7377

Let Us Cater
- Your Next Affair

COUPON

•

:

1

I

MI= IMO =MI MME

FAMILY ITALIAN DINING & PIZZA I
"RATED #1 BY THE ONES IA HO COUNT-OUR CUSTOMERS" I
4033 W. 12 MILE, 3 Blks. E. of Greenfield I
548-3650 I
Berkley

DAILY LUNCH & DINNER SPECIALS

C/)

I PIZZA • RIBS • FISH

w I

=

SQUARE PIZZA
ROUND PIZZA
SMALL OR LARGE SMALL • MED • LARGE

OFF
sll

HOMEMADE GARLIC BREAD

ON FOOD PURCHASES I

I
OF $6 OR MORE
I
DINING ROOM, CARRYOUT
• 1 COUPON PER TABLE
If I
• ONLY.ONE COUPON PER PURCHASE • NO SEPARATE CHECKS'
JN
• EXPIRES 12-31-96
COUPON
NOT VALID WITH DAILY SPECIALS
•
° I
=

LU

F .::

LU

102 L

MIN =III

MIN NMI

NMI Il

■

IMO MINIM IMIM El=

I

I
—II

But let's get to the food ... tra- top-quality Provimi veal in a
t's sleeping out there in Ponti-
ac ... Not exactly snoozing busi- ditional Italian, the true love that complete dinner at these prices?
still Ernie wanted so much to get ... Ernie's ace in the hole could be
but
ness-wise,
undiscovered by a lot of people. back into ... He had left Lelli's having a close friend in the meat
An Italian restaurant with a and took over Normandie on packing business ... Someone
rich ownership history, wonder- West Grand Boulevard with with whom he and Sam have
worked out a deal.
Henry Warshaw.
ful food and reasonable prices.
Also, how else can they sell a
Ernie's togetherness with Sam
One of the owners of Colange-
lo's, on the northwest corner of Sharkas is like a culinary mar- top-quality 12-ounce New York
strip steak in zip sauce, full din-
North Saginaw and Pike Street, riage made in heaven.
Sam's presentations of his and ner, for $16.95?
is the son of Mark "Schmaltzy"
Nothing is pre-cooked
Colangelo, chef and co-owner in Schmaltzy's recipes un-
at Colangelo's ... All en-
the '40s with Nerio Lelli of Lel- fold a dining experience
trees are prepared to
li's on Woodward in Detroit, and . .. He will even come out
order.
to the dining room and
Rose Larco Colangelo.
It is open Mondays,
When Schmaltzy left Lelli's, take special orders to
11 to 2 for lunch only;
he and Rose opened Larco's Inn prepare.
Tuesday through
The eight-ounce filets
on W. Six Mile with her sons,
Thursday, 11 a.m. to 10
at Colangelo's, of which
Pete, Mike and Nick Larco.
p.m.; Friday, 11 a.m to
A third generation, young 120 pounds of tender-
DANNY RASKIN
11 p.m.; and Saturday,
Mark Colangelo, is general man- loin a week are sold,
LO CAL
4 p.m. to midnight ... As
ager at Colangelo's, owned by come with that original
COLU MNIST
of September, Colange-
dad Ernie Colangelo and Bassam zip sauce Larco's was
"Sam" Sharkas, who was in the noted for ... and sells for $17.95. lo's is expected to also be open
Sundays.
Included is a side of pasta,
kitchen at Larco's in Southfield,
Back to the fine food ... Its
Farmington Hills and Troy, minestrone or soup of the day,
where he learned how to butch- vegetable, potatoes and fresh minestrone soup is real Italian
vegetable soup ... no cream ...
er meat, cutting tenderloin, veal, Italian bread.
About the pasta side dishes, with peas, carrots, pasta, onions,
etc.
Sam opened Andi-
amo in Warren with
Chef Aldo Ottaviani
and Chef Bill Hall, and
Arriva in Warren with
Bill Hall ... He also was
in the kitchen at Lel-
li's, broiling, butcher-
ing, etc.
Today, Sam is the
executive chef at
Colangelo's and part-
ner with Ernie.
A sleeper Italian
restaurant, made from
a condemned building
in Pontiac, Colangelo's
opened April 5, seating
144 in two rooms, plus
16 bar stools.
From the outside, it
looks like a little corner
spot with a capacity at
the most of maybe 50 Colangelo's Sam Sharkas and Ernie and Mark Colangelo.
or 60.
Colangelo's concept of quali- no spaghetti ... and it's never the a little spinach, potatoes, etc.
And the marinara sauce is
ty Italian food at reasonable same ... Sam makes a different
prices is not practiced in a dingy one each day, with meat or mari- much unlike many others ... thick
and tasty without the tomatoey
nara sauce.
restaurant.
The veal dishes (marsala, Flo- flavor.
The soft surroundings are
Biggest entree seller isn't steak
amid festive framed art and dis- rentine, piccata, Siciliano, parmi-
plays in glass cases, all for sale, giana, saltimbocca and Colombo) or veal as one might expect ... It's
large windows with Venetian are all $15.45 with the exception a $12.45 dish called Pollo a la
of Melazane topped with egg- Paglia Efieno ... green and white
blinds, bricked walls, etc.
Black chairs and print-cloth plant, Fontana cheese and toma- linguine tossed with artichokes,
tomatoes, chicken and pine nuts
padded booths are fronted by to fillets, which is $16.45.
Ernie and Sam want their in a basil sauce.
white tablecloths and white nap-
All pastas, other than the
Colangelo's to be its own style of
kins.
dried ones imported from Italy,
Ernie spent 12 years at Lelli's restaurant ... not a copy.
The traditional Italian dish- are homemade.
as general manager ... His son
High up there also is the
Mark started there as a busboy es are tastefully delicious ... at
when 12 years old, and at 16 was prices somewhat hard to believe. broiled salmon, 50 pounds sold
How, you may ask, can this or each week, with sun-dried toma-
made a cook and then one of the
any fine dining restaurant sell toes and onions in a basil vinai-
maitre d's.

N