r 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 .