WE NOW HAVE
HOMEMADE VEGETARIAN
CHOPPED LIVER!

EVERYBODY KNOWS WE HAVE
THE BEST HOMEMADE TUNA IN TOWN
REGULAR OR FAT-FREE;
WE CUT OUR LOX BY HAND
YOU'LL LOVE OUR HOMEMADE GOODNESS!
WE ARE PROUD TO BE
ONE OF AMERICA'S BEST CARRY-OUT DELIS!

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OUR TRAYS CAN'T
BE BEAT
FOR QUALITY & PRICE!

Meat Tray $5.65 per person $

oFF

Dairy Tray $10.50 per person

*

• Expires 12-31-97
• One Per Customer

With This Coupon
• Not Good Holidays
DELIVERY
• 10 Person Minimum
AVAILABLE

STAR DELI

24555 W. 12 MILE, Just West of Telegraph
Southfield

352-7377

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JAPANESE DINING
AT ITS FINEST!

HAKATA
JAPANESE RESTAURANT

OPEN 7 DAYS • LUNCH & DINNER
featuring

AUTHENTIC JAPANESE CUISINE

AS YOU LIKE IT!

• Elegant Atmosphere • Gracious Warmth
• Reasonable Prices

* Sushi Bar * Private Japanese Rooms
* Cocktails Including 30 Different Kinds of Sake

Lunch: Mon.-Fri. 11:30-2 p.m.
Dinner: Mon.-Sat. 5:30-10:30 p.m.
Sunday 5 p.m. to 9 p.m.

32443 NORTHWESTERN HWY.
Between Middlebelt & 14 Mile

737-7220
Fax: 737-7223

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A Child's Detroit Dream
Becomes An Adult Reality

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ramed pictures on the walls
have stories to tell ... of old
Detroit in 1910, 1920, 1930,
etc.
The walls on which they hang
have their own tales, too, of back
in the 1960s and early '70s when
the upstairs housed the Motor
City Gym where Jake LaMotta
sometimes came to visit his
trainer, Al Denapoli.
Or when Barton Charlip, pre-
sent owner of the Canfields on
Woodward restaurant that for-
merly housed the short-lived
Stewart's at the corner of Can-
field and Woodward, was 7 years
old ... His grandfather, Meyer
Charlip, used to bring young
Bart up there to watch the an-
nual Woodward Avenue
Thanksgiving Day Parade put
on then by J.L. Hudson's.
And Bart has probably heard
stories of when the restaurant's
back area parking lot was once
the Graystone Ballroom's out-
door dance floor ... Where guys
and gals terpsied up a
storm to the big band
rhythms of name or-
chestras.
Meyer Charlip had
purchased the building
at Canfield and Wood-
ward in 1940 ... Next
door to the Graystone
Ballroom, which was
torn down in 1975 ...
Many will remember
some of the places on the
site of Canfields ... Gray-
stone Bar & Grille,
Charles Style Shop (bar-
ber's), a candy store and
dry cleaners.
Canfields On Wood-
ward is a part of Detroit
that many folks want to
remember ... and with
the resurgence of this
great area, memories
hopefully may yet be-
come happy moments
again.
Bart retains the De-
troit flavor with a mural
of the Renaissance Cen-
ter and Detroit's skyline,
both Vernors Ginger Ale
and Diet Vernors on tap,
original Sanders hot
fudge for its cream puffs
made by Chef Dave
Robertson.
It opened Dec. 16, 1996, seat-
ing 100 in three rooms of leaded
stained glass, white linen nap-
kins and white linen tablecloths.
The food is much along the
standard American fare, draw-
ing many raves with biggest sell-
ers being the hazelnut breaded

pickerel and cedar plank salmon. Lauderdale, which closed after
The salmon is cooked on cedar a year because of a bad business
to retain its excellent flavor and deal made on the building ... He
presented on a dish along with was maitre d' at the Brook
a champagne chive sauce ... The restaurant in Boca Raton ... and
baked hazelnut pickerel taste is came back to Detroit to open
enhanced by a flavorful Frangeli- Canfields on Woodward.
The Detroit decor is highly
co butter sauce.
Another top seller is the herb dominant with three murals by
a local artist ... Ambas-
crusted one-half Em-
sador Bridge, horse and
pire chicken with lemon
buggy ... and that De-
and rosemary ... Sword-
troit skyline.
fish is grilled with a
Each of the three
mango-pineapple
rooms has names ...
sauce.
Graystone Room, Wood-
The black bean and
ward Room and Can-
corn chowder soup orig-
field Room.
inated by Bart, with DANNY RASKIN
It is open Monday
sour cream and pepper
LOC AL
through Friday for
relish, presents a taste
COLUM NIST
lunch, 11 to 4 ... Tues-
all its own ... and quite
good, I might add ... He is also day, Wednesday and Thursday
responsible for the appetizers, for dinner, 4 to 10 ... Friday and
like Canfields' Cookie (grilled Saturday for dinner, 4 to mid-
eggplant, Chevre cheese, porta- night.
Fifteen stools are in a bar-
bello mushrooms and tomato
basil sauce) ... and the sesame lounge overlooking the dining
rooms.
seared rare tuna.
Chef Robertson is no
stranger to the restau-
rant world of fine dining
... He worked for Max
and Lainie Pincus when
they had the London
Chop House ... and
stayed on after they sold
to the group headed by
Heinz Prechter.
When people are seat-
ed at Canfields, they are
not allowed to stay hun-
gry ... Large onion bread
rolls are brought imme-
diately to their table.
The menu selections
include pastas (vegetari-
an of portabello, egg-
plant, asparagus, tomato
and pine nuts), wild
(porcini,
mushroom
portabello, shiitake, gar-
lic, basil, tomato) and
shrimp (jumbo shrimp,
pesto, red onion, aspara-

gus, red and yellow pep-
per) ... salads, a 12-ounce
veal chop with porcini

Barton Charlip at Canfields.

Bart left Detroit when he was
22 years old and worked for the
Four Seasons Hotel in Califor-
nia and Seattle as dining room
manager and banquet manager.
In 1991, Bart opened the
Crystal Room restaurant in Ft.

mushrooms, 16-ounce
rib-eye steak, baked
whitefish, 8-ounce filet,
baked grouper with a red
Thai curry sauce, etc.
A new summer addi-
tion of cold raspberry
soup is a standout.
And there's even a full
slab of St. Louis ribs with sweet
potato wedges and Dave's own
bar-b-que sauce.
When Meyer Charlip took lit-
tle Barton upstairs to watch
those Thanksgiving parades, the
youngster had no way of know-

