kp HOMEMADE IS OUR i SECOND NAME* WE NOW HAVE HOMEMADE VEGETARIAN CHOPPED LIVER •MATZAH BALL SOUP • CHICKEN NOODLE SOUP •CHOPPED LIVER • KISHKE • Fit ETC ETC NOBODY IS BETTER THAN STAR! THERE IS A REASON WHY WE ARE RATED ONE OF THE BEST CARRY-OUT ONLY DELIS IN AMERICA! l■ EVERYBODY KNOWS WE HAVE THE BEST HOMEMADE TUNA IN TOWN! OUR HOMEMADE FAT FREE TUNA ALSO CANT BE BEAT! WE CUT OUR LOX BY HAND; MIN MIMI NM IN= NMI IMMO MEM =MI MINI I OUR TRAYS CAN'T BE BEAT I I FOR QUALITY & PRICE! , MEAT TRAYS . . .$5.65 per person I DAIRY TRAYS .. $10.25 per person FF! $5 O ON OUR BEAUTIFUL ALREADY LOW-PRICED MEAT OR DAIRY TRAYS With This Coupon DELIVERY AVAILABLE • Expires 12-31-97 One Per Person L • Not Good Holidays • 10 Person Minimuj NNW IN= =MI MINN IM= MI ■ 1 MN IONE MEIN ..'4 STAR DELI 24555 W. 12 MILE, Just West of Telegraph, Southfield 352-7377 Let Us Cater Your Next Affair r 4 COUPON UMW MEI MN • FAMILY ITALIAN DINING & PIZZA "RATED #1 BY THE ONES NHO COUNT-OUR CHIMERS" 4033 W. 12 MILE, 3 Blks. E. of Greenfield I Berkley 548-3650 I DAILY LUNCH & DINNER SPECIALS I SQUARE PIZZA ROUND PIZZA I PIZZA • RIBS FISH I HOMEMADE GARLIC BREAD SMALL OR LARGE SMALL MED • LARGE I ON FOOD PURCHASES I I OF $6 OR MORE I DINING ROOM, CARRY•OUT I OFF • 1 COUPON PER TABLE I • ONLY ONE COUPON PER PURCHASE • NO SEPARATE CHECKS I • COUPON NOT VALID WITH DAILY SPECIALS • EXPIRES 12-31-97 I los 1111 ■ 11 I ■ MON MIN =El IEEE MEI IMMO MNII MIMI MIMI 1111=11 NMI =II JN Chianti Bends To Public Pressure For More Northern Italian Tastes DANNY RASKIN LOCAL COLUMNIST veal scaloppini topped with Pointe (with another expected to grilled eggplant and fresh moz- open this June on Main Street in zarella, laced with pesto sauce; Rochester)? Chef Fedozzi was executive veal scaloppini with julienned prosciutto, wild mushrooms and chef of I Tre Berli, Barolo and La white wine; rolled veal scaloppi- Foccaccia (Trump Tower) Restau- ni with roasted_ peppers, as- rant Group in Manhattan ... He came here to Stelline in paragus, sauté with Troy after serving as ex- diced tomatoes and veg- ecutive chef at Trattoria etables. Tutto Bene in suburban These scaloppinis are New Jersey...Massimo not what you would ex- counts 23 years of Ital- pect to find in an Italian ian kitchen know-how ... restaurant around these coming to the United parts ... but very popu- States in 1985. lar in New York and DANNY RASKIN Stuart has been di- Italy. LOC AL rector of operations at Customers wanted COLUM NIST Sardi's in New York, and more meat at Chianti ... and they were put on the daily regional manager of Bico Ris- specials as single portions ... How- torante (Bico Washington, At- ever, the fare went over so big ... lanta, Palm Beach, Cafe Med in becoming sellouts ... that the dish- Miami, Bico Scottsdale and San es were printed on the regular Diego). His vast knowledge of Italian menu. Chianti is comprised of varied dining both here and abroad is an kinds of Italian dining ... Fami- invaluable asset. One of the most knowledgeable ly style, individual menu sectors for grilled meat and fish, and alta and cordially efficient young ladies, cucina (high cuisine) contempo- Zina Abbo, is general manager. Stuart best describes the Tus- rary northern Italian food as in can method of seasoning and Italy's finer restaurants. grilling steaks, chops and fish: "The grill cuisine of northern Italy is about freshness, simplicity and intense natural flavors. "At Chianti, we herb- marinate Certified Black Angus New York strip steaks, lamb chops topped with thyme, sun-dried tomatoes and black olive puree. These are among the new items that joined the house- made fresh pasta, seafood, veal and special- ties currently on the menu. Italian style grilling is also about Italy's aromat- ic ingredients — olive oil, oregano, Rosemary, pro- sciutto, pancetta and Chianti's Stuart Lichtenstein, Zina Abbo and Massimo Fedorzi. pecorino to name a few. The grilled fish items Who better to provide the style added to the menu include yel- changed to Chianti Tuscan Grill because of its new menu presen- of Tuscany than an authentic na- lowfin tuna with lemon, caper and tive of Genova, Italy, Executive parsley butter; swordfish with ar- tation. tichokes and white wine sauce; As almost a predominantly Chef Massimo Fedozzi? And who better to oversee this and marinated salmon with pep- family-style pasta operation; with orders large enough to feed two style of operation than someone pers and red wine sauce. "The Tuscan method of mari- to four people, Chianti had pre- like Stuart Lichtenstein, the nating and seasoning meats and viously achieved a small measure highly respected chief operating officer of Meta Restaurants (Rat- fish for cooking on the open of success. The present concept is sure to tlesnake Club in Detroit and hearth is centuries old, dating delight many more ... Its present Denver, Stelline in Troy) and back to Etruscan times, making menu is a combination of Tuscan partner with Jimmy Schmidt in the northern Italians the first bar- grill, northern Italian pastas and the Chianti restaurants in South- becuers," says Stuart. "Applying these methods to northern Italian specialties like field, Ann Arbor and Grosse ust looking at the outside gives one the feeling of being in Italy. The three styles of archi- tecture that make up the exteri- or of Jimmy Schmidt's Chianti Tuscan Grill on Northwestern, south of 12 Mile, follows the mul- ti-building structure prevalent in northern Italy. A traditional trattoria, a state- ly villa and a residential building are depicted on the facade. Inside are three rooms that now bustle with activity as guests enjoy the new menu that has been so widely accepted. The cooking style of Tuscany and northern Italian steak hous- es that now make up Chianti are vastly different than its previous methods of cooking and presen- tations. The best of Chianti past has thankfully been retained ... But even many of those who came to savor those dishes have altered their taste delights. It became Chianti Villa Italia in July, 1994, following the Coci- na Del Sol which had opened in 1991 ... and was then name- il