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ATM MACHINE
NOW AVAILABLE
1
WE SPECIALIZE
IN HAVING FUN!
ASK ABOUT OUR BIRTHDAY PARTIES
SEEN AT MARVIN'S
Classic Kosher Coney
Fetes First Anniversary
JOHNNIE MORTON, Detroit Lions; ROD PAYNE And BRIAN GRIESE, U Of M
Wolverines Football Team; JONATHAN DAVID ISAACS, Research Associate
Planner, Charter Township of West Bloomfield; FRED GURIAN, Pharmacist;
IRVING DWORKIN, Dworkin Investment; AVIE SHAPIRO, Director of Religious
Activities, Fleischman Residence Hall; RON, RENEE, STEVE & BECCA JASGUR,
Detroit Popcorn, The Button Man and Joe Cornell Studios; KAREN SIEGEL,
SALES ASSOCIATE, Jacobson's; MILT WILCOX, Former Detroit Tiger Pitcher.
OPEN
XMAS EVE
AND
XMAS DAY
colt
THIS AD
PASSPORT PHOTOS,
ID'S, ETC.
4 FREE
UA
4r
11
L"
Expires
12/26/96
Must be used at Marvins
31005 ORCHARD LAKE RD. BEHIND FM SOUTH Of 14 • 626-5020
MON.-SAT. 10 TO 11 SUN. 12 TO 9
RESTAURANT & BAR
NOW TAKING RESERVATIONS
FOR NEW YEARS EVE!
STEAK • SEAFOOD • GOURMET PIZZA • PASTA
Fine Wines & cocktails
available for private parties
FREE
Buy one menu item get the
second menu item Free
(of equal or lesser value) $13.00 Value
with coupon Exp 1/11/97 Not Valid With Any Other Offer
-
Th 84
til
(810) 332-9100
313 E Walton
(Between Baldwin & Joslyn)
Closed Mondays
I
Exit 83
Collor
1-- Bistro
313
I P.W. I
i
Ai Walton Blvd.
ALL CREDIT CARDS ACCEPTED
iltuestOctutbes
RESTAURANT & LOUNGE
TH E D E TR O
EXCELLENT
HUNGARIAN, EUROPEAN
AND CANADIAN CUISINE
80
cause of Classic Coney Island's was the high prices that had to
constant rabbinical supervision, be charged for serving the ulti-
and its very strict adherence to mate in kosher.
the purchasing of only glatt
Why not a self-serve restau-
kosher products, Steve's kosher rant along the lines of a fast-food
restaurant is feting its first an- operation? ... This would cut down
niversary with full acceptance.
on waitstaff service ... And why
But Orthodox Jews aren't the shouldn't the purchasing of glatt
only ones who have
kosher meats be such
made this first anniver-
where customers can
sary a promising one ...
have the best and not be
The wide variety of
required to pay for it? ...
menu choices, low pric-
Surely out-of-town visits
ing, thorough cleanli-
to the slaughterhouses,
ness (Oakland County
not long-distance phone
Health Department
calls, could promulgate
scores are always in the DANNY RASKIN
a more lenient pricing
90s) and tasty goodness
structure.
LOC AL
have presented a popu-
It did, and Steve's cus-
COLUM NIST
lar place to eat for peo-
tomers are the recipients
ple of all faiths and both
of this benefaction.
kosher and nonkosher.
Steve knows how fussy Ortho-
Jewish law commands that six dox Jews are and feels he has sat-
hours must elapse between eat- isfied them because they are
ing meat and dairy .. So the vari- coming back ... Many Orthodox
ety of pareve items at Classic is Jews visiting Classic for the first
of prime importance for Orthodox time ask where the meat comes
dining habits.
from and are very happy with the
answer.
He says that among his best
customers are people who ate at
kosher restaurants in other cities
and now live here ... The fact that
he can be price competitive with
nonkosher restaurants is also of
major note.
Many people consider Classic
Kosher Coney Island a home
away from home ... They don't
have to cook and clean up ... And
are almost everyday attendees.
Classic seats about 100 in a
wide-open expanse, with neon
tubing of turquoise and fuchsia
around the entire ceiling ... Its
chairs and booths are cinnamon
color with the chairs also accent-
ed by chrome.
Customers come to the counter,
give their order and get thinks to
take to their table or booth ...
When ready, their number is
called.
None of the women employees
at Classic Coney Island wear
slacks ... Skirts only ... No short
sleeves either ... It is a total fam-
ily atmosphere that also has a
Classic Coney Island's Steve Rabinowitz.
children's sector on the menu.
Classic is big on homemade
The Detroit area has been items prepared at the restaurant
Steve and his Classic Coney Is-
land kosher restaurant will soon known as a graveyard for kosher ... Three kinds of chili (Classic
restaurants ... Although one year bean, all beef and low-fat turkey),
also have breakfasts available.
In the year since opening, more may not spell complete success, soups, marinating its chicken
than 150,000 people have been Steve and his Classic Coney Is- breasts, cooking its corned beef
serviced ... both Jews and non- land have high hopes as they and roast beef, preparing salads,
meet the challenge of wavy wa- potato pancakes, its own batter
Jews.
There was a time when the ters ... and there have been many. recipe for fish and chips, potato
Welcome to the restaurant and meat knishes, spaghetti
most observant simply wouldn't
sauce, brisket, meat loaf, turkey
eat out ... Even the meat they business.
But before opening, Steve had Salisbury steak, stuffed cabbage,
bought had to be of a special de-
gree of kosher ... However, be- an idea ... A major complaint stuffed peppers, etc.
against glatt kosher restaurants
Steve's wife, Yehudis, makes
H
WE HAVE BLACK &
WHITE AND COLOR
PHOTO BOOTHS
.4
1 Coupon
Per
Person
DANNY RASKIN LOCAL COLUMNIST
SALES, RENTAL, SERVICE
VIDEOS 8 PINBALLS
Businessmen's Luncheons Daily
We specialize in Veal, Chicken and Seafood
Strolling Gypsy Musicians
Warm, Comfortable Decor and Bountiful Servings at Inexpensive Prices
Serving Windsor and Detroit For Over Twenty Years
5 mins. from Tunnel • 1235 Ottawa Street • Windsor • U.S. Exchange
For Reservations 1-800-963-1903 or (519) 252.0246
e knew it going in, so hav-
ing tribulations with a
kosher restaurant nowa-
days in this area was no
blind before-thought.
What Steve Rabinowitz also
knew when he opened the doors
to his Classic Coney Island on the
- corner of Greenfield and 10 Mile
in the New Orleans Mall last Dec.
22 was that although the laws of
kashrut are very exacting, many
kosher restaurants in other ar-
eas offer a surprisingly wide ar-
ray of foods.
As he and his staff celebrate
the restaurant's first anniversary
this Sunday, Steve reflects on
how most of their efforts have
gone into expanding the menu.
He started out with a modest
selection of about 50 or 60 items
(Coneys, burgers, deli choices, sal-
ads and soups) from which folks
could choose, but now has a much
wider choice of well over 100
items at both lunch and dinner.
It is even quite possible that
.