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. - - 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