a big seller ... with around 185 orders
sold weekly.
Its place today has been taken by
Broiled Whitefish ... A large one-
pound piece, cooked Charlevoix-style,
is prepared on a metal platter (for
health reasons) and brought in on the
metal dish that sits atop a wooden
plank ... 140 to 150 orders of the
broiled whitefish is served daily.
There are always at least four fresh
fish selections on the menu specials
each day.
No boredom with the same menu
specials that one might see at so many
other restaurants over and over again
... Gary, General Manager Bob Vargo
and Executive Chef Bill Barnes like to
vary the specials ... and keep folks
guessing in answer to what's new
today.
Beau Jack's is also big on Canadian
baby back ribs ... selling around 25 or
30 one-and-three-quarter-pound slabs
a day ... over 200 per week.
About the homemade coleslaw that
people rave about ... The recipe was
given to Jack about 20 years ago while
he was in Florida, by Jilly Rizzo, who
owned
Frank Sinatra's go-to
spot ... Frank and Jilly were the best of
friends ... Jilly gave Jack his secret
recipe for the coleslaw ... that includes
grinding the onions very well ... Until
the new concoction, Beau Jack's
coleslaw was somewhat okay but for
certain not nearly as good as it is now
The luscious onion loaf recipe was
presented to Jack by Tom Norris,
owner of Bobby Rubino's in . Florida ...
The loaf seen on so many tables at
Beau Jack's is ordered a minimum of
50 times a day.
The hot spinach-and-artichoke dip
with Parmesan cheese on top, gets
large requests ... as does Bob Vargo's
once-in-a-while giant beef pasties that
people look for.
On most Saturdays during lunch,
folks will find Bob's own recipe of
macaroni and cheese ... which has
become a heavy favorite ... 30 orders
on a Saturday afternoon is common.
Longevity of service is a standard at
Beau Jack's ... While going to high
school, Bob Vargo was dishwasher and
busboy for Jack at his Westerner Beef
Buffet on Michigan in Dearborn 33
years ago ... He left to go into the
navy. ... And with the teachings of his
dad, Lou Vargo, executive chef of
Interstate United when the former
Raleigh House in Southfield was
among its properties, Bob was execu-
tive chef on the battleship USS

Mauna Loa.
The U.S. Navy was the only inter-

Over thirty years of serving
the freshest fish and pristine
seafood available anywhere!

T

he ultimate Metro Detroit dining

experience .awaits you at Chuck Muer's

six award winning restaurants.

Enjoy the area's freshest fish and pristine

seafood, creative homemade pasta entrees

and landlubber specialties,

_ all prepared under

the watchful eye of

renowned Chef James Blake.

CHUCK MUER'S

Pi811

700 Town Center Dr., Dearborn

313.336-6350

ehaRleufs erzab

1111 W. 14 Mile Rd., Madison Heights

248.585.9533

5498 Crooks Rd., Troy

248.879.2060

CHUCK MUER•S

SEAFOO
)1)

MERIWETHERS

=131

5656 W Maple, West Bloomfield

248.851.2251

401 Depot St., Ann Arbor

734.769.0592

25484 Telegraph Rd., Southfield

248.358.1310

7/7

2000

85