ORCHARD LAICE
The Sheik, 4189 Orchard Lake
Road, Orchard Lake, 865-000. The
famous Mideastern and Lebanese
recipes of Esther Michaels, whose
Sheik restaurant was a downtown
Detroit standby for many years, are
featured along with small pita breads
served hot directly from an open
hearth. Esther's many Mideastern
and Lebanese favorites have not
been forgotten, and present an in-
teresting array of popular dining at
PONTIAC
Pike Sheet Restaurant, 18 West
Pike Street, Pontiac, 334-7878. an
imaginative menu is featured at this
culinary delight noted for its fine cui-
sine and service. Excellent wines by
the glass or bottle, and choice liquors
are popular favorites. Dining and
wining excellence is accompanied
with a soft, relaxing atmosphere.
Banquet facilities for all occasions
are available.
ROYAL OAK
Chkk N Ribs, 118 S. Woodward,
Royal Oak, 544-1211. Much has
been said about this dine in and car-
ry-out restaurant whose specialities of
broasted or bar-b-q chicken and bar-
b-q ribs have received much attention,
but as regular customers say, the proof
is in the tasting. It's open seven days,
Sun.,-Thurs. 11-10, Fri. & Sat. 11-11.
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SOUTHFIELD
Empire Szechuan Garden,
29875 Northwestern Hwy., Apple-
gate Square, Southfield, 353-7890.
Consistency has become a fine point
for this Oriental restaurant serving
Szechuan, Hunan and Chinese dish-
es. It has beome a popular place to
dine at both lunch and dinner times
and is open seven-days-a-week, with
everything on the menu available
also for carry-out. The clean atmos-
phere and efficient service are plus-
es to go along with the food.
Excalibur, 28875 Franklin Road,
Southfield, 358-3355. When former
owner Pat Archer passed on, peo-
ple said Excalibur would also go.
However, they didn't reckon with
Marty Wilk, owner/chef who has
made it one of metropolitan Detroit's
markedly popular dining and danc-
ing spots. It's Frank Sinatra's favorite
while in the local area. Entertainment
is Tues. thru Sat. and complete cater-
ing at Excalibur plus homes, halls,
etc.
Gateway Deli, 21745 W. 11
Mile, Harvard Row, Southfield, 352-
4940. Try the veal marsala or veal
parmesan at this popular deli-
catessen-restaurant whose gourmet
dishes are brought from owner Pe-
ter Bershaj's former Larco's days.
They are combined with familiar tra-
ditional homemade Jewish dishes.
Breakfast, lunch, dinner, party trays
and outside catering are Gateway
Deli standouts.
McVee's Sports Bar & Grill,
23380 Telegraph Road, Southfield,
352-8243. This is more than just
another sports bar and grill restau-
rant. Veteran restaurateur Herman
Yagoda features charbroiled steaks,
fresh seafood, large burgers, baby-
back ribs and Iamb chops that he
defies others to beat. Also home-
made soups are daily specials at
both lunch and dinner with moder-
ate prices in a casual and relaxed
atmosphere.
New Seoul Garden, 27566
Northwestern, Southfield, 827-1600.
Authenticity is brought to the table
where favorites such as beef, chick-
en and shrimp are prepared on a
barbecue grill in front of customers.
Floor seating and sushi bar also add
to its appeal. Authentic Korean and
Japanese dishes are the theme foods
at this restaurant with a sister Seoul
Garden in Sterling Heights.
Pearl City, 27522 Northwestern
Hwy. at 11 Mile, 354-3700. The
Oriental dining imagination is cap-
tured in a moderately-priced Chinese
menu at lunch and dinner. Pearl City
Southfield's Sunday Buffet, 11 a.m.
to 8 pm. and menu selections offer
customers a variety of ways in which
to dine. A children's menu is a fa-
vorite for family dining.
Seros, 29221 Northwestern, South-
field, 358-2353. The specialty is
Greek-American with emphasis on
family dining. It is a sevenday-a-week
operation with daily specials for
lunch and dinner. The neighborhood
atmosphere is condusive to com-
fortable dining. This combined with
low prices have made Seros a pop-
ular restaurant.
Star Deli, 24555 W. 12 Mile Rd.,
Southfield, 352-7377. It has been
acclaimed as one of America's finest
carry-out only delicatessens, and has
the largest carry-out deli operations
in Michigan. However, you wouldn't
know it from the size. And everything
is homemade: tole slaw, potato sal-
ad, chicken salad, egg salad and
so much more. Star prepares both
fat-free and regular tuna and cuts its
lox by hand. It also cooks its own
corned beef and pastrami, and the
7-day operation includes a major
specialty—beautiful tray catering.
DRY AGED STEAKS,
CHOPS &
FRESH SEAFOOD
"Not only is the menu beefy, but the portions
are gigantic... these steaks, with some bite to
them, have a full meaty flavor...the wine list is
enough to keep you entertained for many visits."
Phyllis C Richman
The Washington Post
"The national reputation
of The Capital Grille has
crowds beating
down the doors."
"Best of Award of Excellence"
The Wine Spectator
"The Capital Grille is the
place to see and be seen."
"Great steak, fancy bar, swank
trappings-everything
a steak house should be."
The New York Times
Boston Magazine
Somerset Collection—North
CAPITAL®
WALLED LAKE
Szechuan Empire North,
39450 14 Mile Road, Walled Lake,
960-7666. The fine Chinese restau-
rants owned by Tom Lin are promi-
nently noted for their traditional
Chinese style of dining where ex-
pected side dishes are not a la carte,
but presented with the complete meal
that is ordered. This one is no ex-
ception, and has become a favorite
in the northwest area of Metropoli-
tan Detroit. Tom's other good
Szechuan Empire restaurant is on 5
Mile Road and Middlebelt in Livo-
nia.
WARREN
Andiamo Italia, 7096 E. 14
Mile Road, Warren, 268-3200.
OwnerJoe Vicari's growing dining
empire can consider this East Side
gem as the flagship restaurant. Its
Italian food, coupled with the kitchen
sense of veteran Italian dining chef
Aldo Ottaviani, range on the superb,
along with pastries homemade on
the premises. A banquet hall next
door seats over 400 and is receiv-
ing bookings because of the am-
biance and a prime factor... food
as is served at Andiamo Italia.
WATERFORD
T-Bones Steak & Seafood
House, 3481 Elizabeth Lake Road,
Waterford, (810) 681-1700. Be-
sides a wide array of Certified Black
Angus steaks, T-Bones, owned by
Gino and Jerry Spigno, is proudly
exclaiming its seafood variety. It is
a 7-clay-a-week operation for dinner
only. Monday-Saturday from 4 p.m.;
Sunday from 1 p.m. There is a dif-
ference between Black Angus and
Certified Black Angus. Owners must
be certified and the beef must be got-
continued on page 98
2800 West Big Beaver Road
Troy Michigan • (248) 649-5300
PROVIDENCE • BOSTON • CHESTNUT HILL
CHICAGO • WASHINGTON, D.C. • MIAMI
STAGE
Deli • Dining
Catering
&co.
Too much to Juggle?
Let us cater your Seder.
Fine
Jewish
Specialties
For 35
Years
6873
855-6622
Open
Monday
April 21
for Order
Pickup
Orchard Lake Rd. West Bloomfield
On the Boardwalk
Fax: 855-5163