its Entertainmek,1
The Best Of Everything
the scene, one of
the banquet rooms
had already been
converted into a
Grogshop. It was
my task to boost
sales. Enter
Clifford Street
Underground, the
3
Your Home,
Office or
Backyard
We'll Bring ver
Glasses • Dishes • Silverware To e
• Liquor • Soft Drinks • Tents •
• MI Decorations Candlelig
p ar e N o
6199 Orchard Lake Rd. (North of Maple)
West Bloomfield
7/28
2000
88
248-737-8600
new lower level.
"The 'Underground's' two remain-
ing banquet rooms were turned into a
1950s-style soda fountain and
Michigan's first game room with pin-
ball and arcade games, plus the day's .
newest fad, Tong' (the early computer
game).
"The Malt Shop featured frosty
whipped ice cream drinks mixed with
liquor and liqueurs.
"During the '70s, a lot of other
once-popular places shuttered in
Detroit, due to the abandoning pop-
ulation. Here's just a short list of
some of the most popular spots back
then: Russell's Steak House, just off
Washington Blvd., which, by the
way, had the best ribs I've tasted.
They slow-baked them over a large
broiler pan of water with garlic and
numerous herbs and spices. That
kept them moist and packed with
flavor. Then there was Eastman's
Gaslight, the Brass Rail, Cliff Bell's,
Berman's Chop House, Dirty
Helen's, Al Green's (in the Fisher
Building), Mauna Loa and Topinka's,
(both in the New Center area),
Victor Lim's, The Winery, the
Salamander Bar, the Poison Apple on
East Jefferson, Doug Jacob's Red
Garter Saloon behind Hudson's.
"But Detroit wasn't the only place
where restaurants were closing or turn-
ing over. As we say, it's a.very difficult
business. Just ask suburban business-
man Bruce Cameron. Cameron's
building and property on the corner
of Orchard Lake Road and Pontiac
Trail seems to be a money pit for
restaurateurs. It started as Wilken's
Corner, then became the Meating
Place, Treats, Buster's Bay and Jake's
on the Lake. The last incarnation saw
very successful businessmen Mike
Ilitch and Jim Kokus, of downtown's
Opus One, go belly-up with Jake's. So
it's not necessarily the lack of money
or experience that dooms a restaurant.
"These same guys continue to run
very successful restaurants and food
operations elsewhere. Maybe it's not
the restaurateur but the location? Or is
it management? What is the answer?
"Perhaps Jim Lark of The Lark,
who was quoted as saying that hav-
ing two restaurants is like having