MAY 16TH THROUGH JUNE 24TH

served at the not-to-be-forgotten din-
ing institution.
With the new name of Sposita's
Ristorante, experienced and good
food-dedicated kitchen heads, like
Ken Guiden, 14 years at Lelli's, to go
along with experienced servers like
pleasant and efficient Jennifer Hamel
from Pepino's and Jose LebrQn from
Larco's on Six Mile and Lelli's
along with Dianna Shaffer, pleasant
and so popular with Sposita regulars,
as its head bartender ... the restau-
rant was ready to roll in a big way.
Its location is difficult to beat ... in
the heart of West Bloomfield ... And
the Italian food prepared by Duke
and his staff is consistently better
than it had been previously.
Although it isn't made at Sposita's
... even the spumoni deserves recog-
nition for authenticity ... Not as
before, when the spumoni was just a
hunk of colored ice cream ... it is
now a true Italian slice of Alinosi
spumoni ... with cherries, nuts and a
creaminess so distinguishable.
An example of the entree prepara-
tions at Sposita's is the grilled veal
chop ... Sposita's veal chop has an
extremely good taste and tenderness
in a near-perfect preparation that was
an evening highlight.
Wife, Frieda, considers herself a
connoisseur when it comes to veal
parmigiana ... and talked all the way
home about its goodness here ... Also
the linguine with white clam sauce ...
(I prefer Sposita's angel-hair pasta
with red clam sauce).
The succulent filets at Sposita's
come in three sizes ... all served with
the famous zip sauce ... regular, extra
cut and petite ... But this choice cut
of beef is also part of three other
dishes, as well ... tenderloin marsala,
tenderloin piccata and tenderloin
Antonio, a delicious dish sauteed
with sweet bell peppers, hot Italian
peppers, wine and chopped tomato.
Getting too fancy is not the way of
a legitimate Italian family restaurant
... A good one worth its salt will
always provide those wonderful, tra-
ditional dishes people have loved for
many years ... at dinner prices well
within the reasonable range.
And few true Italian menus will
leave off seafood ... broiled white
fish, shrimp, etc ... The orange
roughy, sauteed with white wine and
lemon, is also among Sposita's
favorites.
Sposita's is open six days a week ...
Tuesday through Thursday, 11 a.m.
to 9 p.m.; Friday, 11 a.m. to 10 p.m.;
Saturday and Sunday, 4 to 11 p.m. ...

COPPERRIVER SALVON

pectacuiar

This is the magical time of year when the prized Copper River Salmon

returns home. These delicious fish can reach upwards of 90 pounds

yet are extremely lean and very rich in flavor.

If you've never tasted Copper River Salmon, you simply must visit us

for our "`Sapper

abnon c:- . 7 --pectacitlar"
5
where you'll get a

chance to experience this prized fish prepared in a variety of ways.

BIG FISH

SIA1000 BISTRO

CHUCK MUER'S

010 Rah

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ea.

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ehaRleq's eRab

700 Town Center Dr., Dearborn

1111 W 14 Mile Rd., Madison Heights

5498 Crooks Rd., Troy

313.336-6350

248.585.9533

248.879.2060

CHUCKMUER

SEAFOOD

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1577
P4
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Sirt

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MERIWEM E RS

5656 W. Maple, West Bloomfield

401 Depot St., Ann Arbor

25485 Telegraph Rd., Southfield

248.851.2251

734.769.0592

248.358.1310

5/19
2000

95

