barley and vegetable soup, stuffed
cabbage, potato-meat knish and
Pozharski chicken cutlet. Live music
is featured and Shabbos is observed
Friday evenings.
"Gateway Deli, on 11 Mile and
Lahser in Southfield, is a phenomenon.
The traditional corned beef, chicken
matzah-ball soup and other Jewish-style
dishes are fine. But it's the gourmet din-
ners that are so unusual for a deli.
"Owner Peter Bershaj's filet mignon
Medallions are as good as that served in
the best steak house. His variety of veal
dishes can stand up with the top Italian
restaurant fare at the price.
"Soon to be named Mario's of Troy,
formerly Capraro's, is carrying on the
tradition of the original Mario's
founded in 1948 on Second Avenue in
Detroit. Lobster specials on Tuesday
nights and king crab specials add to
the growing popularity of this restau-
rant on Maple at John R.
"The antipasto with plenty of
shrimp and the well-seasoned mine-
strone soup are excellent openings to
-the very satisfying meals. The salad
dressing made with hard-boiled eggs is
a little different from the usual Italian
dressing, and the fresh salad is another
highlight of the dinner. You can't go
wrong with any veal or steak dish.
'Another winner is Sposita's
Ristorante on 14 Mile and
Farmington Road. Word about the
fine Italian cuisine must be traveling
fast because the dining crowds keep
coming here. The restaurant serves all
the traditional favorites, prepared to
please every palate.
"Seafood is another favorite among
diners and Scallops in Rochester is a
good choice. The nautical atmosphere is
carried throughout and one section of
the menu is devoted entirely to scallops,
shrimp, lobster and crab.
"Great appetizers include oysters,
mussels, shrimp, escargot and calamari.
Food is served on dinnerware with a
seafood pattern.
"Chicken-noodle soup is one of the
hallmarks of being Jewish. Non-Jews
have gotten into pasta as the great new
hip food. As Jackie Mason says, 'What
is a pasta dish anyway? It's lokshen, the
Yiddish word for noodles.
"'So,' he continues, 'the sophisticat-
ed Jewish diners switched to gazpacho,
French onion soup and minestrone.
From that, they went to quiche, a hot
item symbolizing success. Then they
moved to a Japanese dish that is never
cooked and called it sushi.
"'Now,' says Mason, 'pasta is the
biggest hit in America. Jews didn't know
it, but they were back to noodle soup.'"

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(734) 769-0592

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(810) 329-2261

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(313) 336-6350

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(248) 585-9533

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(248) 851-2251