HOMEMADE IS OUR
SECOND NAME
WE NOW HAVE
HOMEMADE
VEGETARIAN
CHOPPED LIVER
•MATZAH BALL SOUP • CHICKEN NOODLE SOUP
•CHOPPED LIVER • KISHKE • ETC. ETC, ETC.
NOBODY IS BETTER THAN STAR!
THERE IS
A REASON
WHY WE ARE
RATED ONE
OF THE BEST
CARRY-OUT
ONTI,Y DELIS
IN AMERICA!
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!
r
OUR TRAYS CAN'T BE BEAT
I FOR QUALITY & PRICE!
11=11 MEM NMI
MINE =III MIMI MEM
MEAT TRAYS . . . $5.65 per person
1 DAIRY TRAYS ..$ 10.25 per person
$5 OFF!
ON OUR BEAUTIFUL
ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS
With This Coupon
DELIVERY
AVAILABLE
• Expires 12-31-97
Per Person
One
LNMI11=•
■ 11 ■ I
• Not Good Holidays
• 0 Person Minimum m 1
MIMINM
MEI=III
m. le 10 p.m., SUN. 7 ALAI I P.m.
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
Let Us Cater
Your Next Affair
EXTENSIVE WINE LIST • LUNCH & DINNER
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•Steaks • Seafood • Pasta
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KITCHEN OPEN UNTIL MIDNIGHT FRI & SAT
LUNCH MON - FRI
DINNER TUES - SAT
Wonderful In-House Italian
Dining At A Take-Out Specialist
This and homemade mine-
S fitting out there in a little tables have gold tablecloths with
shopping strip is a ivory center triangles, and ivory strone soup are always on the
menu ... for both carry-out and
small restaurant whose linen napkins.
This is northern Italian dining dining in.
owner/chef has received
Pasta Fagioli looks like a small
much acclaim for his culinary ex- with high grades for dishes that
include homemade ravioli, fet- carry-out operation ... which it is
pertise.
That is, if you want to call five tuccine, gnocchi, etc. ... Hamad in a big way along with a lot of
tables and seating for less than makes the pastries, too (tiramisu, catering requests.
The tiny restaurant affords
20 people small ... Maybe tiny ricotta cheese cake), the fresh
people a quiet "away
would be a better word.
sauces and excellent
from it all" type of casu-
Many people know Pasta Fa- soups.
al dining.
gioli as a very good carry-out
Pastas are a special-
At least it was quiet
restaurant ... But they don't know ty, but if he has the in-
and reserved when I
that those five tables there are gredients, Hamad will
was there ... But folks
not just ornaments or places to make whatever cus-
have been talking a lot
sit at while waiting for an order tomers want ... to order.
about Pasta Fagioli
In a week, he goes
... There are benches for that.
and the stream of cus-
And they aren't for self-service through well over 200 DANNY RASKIN
tomers who come in for
either ... This little section of Pas- pounds of pasta in the
LOC AL
ta Fagioli, with its excellent Ital- preparation of his nine
carry-out orders has also
COLUM NIST
probably found out
ian dishes, has competent servers pasta dishes.
to bring the menu delights.
It is a cozy little restaurant about its little dining-in area.
About the owner/chef ... He is where customers can almost feel
If you don't call for a reserva-
tion, you take your chances on
Hamad Kouka, the same one like they're at home.
many know as the former execu-
Hamad opened a pasta place getting a table ... Remember,
tive chef at Ristorante Di Mod- because it has always been his there are only five of them.
esta on Northwestern Highway, main cooking forte.
Those willing to wait for the
where Kouka spent eight years.
But this doesn't mean that he three two-tops and two four-tops
The dream of many chefs is to is restricted to solely serving pas- (round tables so six can sit at
someday have a place of his or ta ... Far from it ... Italian favorites them if needed) have found Pas-
her own ... Hamad was no differ- like veal piccata, veal marsala, etc., ta Fagioli worth the while after
ent, and with wife Janine has set- are prepared by Hamad ... The ordering and digging into the
tled at his little Pasta Fagioli in same with chicken dishes.
good dining prepared by Hamad.
the Sugar Bush Plaza
on Square Lake Road,
just east of Telegraph
... preparing many of
the fine dishes for
which he has been
given a lot of praise.
It opened in No-
vember 1996, and is a
seven-day-a-week op-
eration ... Monday
through Thursday, 11
to 9; Friday, 11 to 10;
Saturday 11:30 to 10;
Sunday 1:30 to 9.
When you walk in,
a lighted case with
delicacies from the
small kitchen greet
you ... If it's carry-out
you want, the counter
is there for your or-
ders.
But a turn to the
right and you are in
the little dining room Pasta Fagioli's Janine and Hamad Kouka.
that many communi-
ty-ites have discov-
ered with delight.
He even makes specialties like_
Like I said, pastas are a spe-
The whole place is only 1,800 portobella mushrooms with olive cialty ... and you can tell by the
square feet ... 900 in front, 600- oil and garlic ... or salmon grilled ravioli and gnocchi made daily,
square-foot kitchen and 300 for a with artichokes, black olives, along with so many other good
hallway with restrooms.
fresh tomatoes and basil.
things on the varied menu.
Nothing pretentious ... just
He and Janine took the name
A couple of heart-smart items
plain and cozy ... but ever so good. Pasta Fagioli from one of the spe- are going over quite big ... The
The grapevine and column cialty soups Hamad makes ... whole-wheat pasta with veggies
drawings on walls are by Janine, Pasta fagioli is a creamy soup, and fresh herbs ... and chicken
as are the window curtains ... She excellent when prepared proper- breast marinated in lemon-basil
is also evening hostess.
ly as by Hamad, with white and sauteed in a fresh tomato
Pasta Fagioli's five dining room beans, carrots and pasta shells. sauce.
c.