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The Best Of Everything

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• • •

FREE

LaDifference is a'''''* fresh fish and vegetarian
restaurant sen, ing cocktails, lunch and dinner with a dedicated
Staff in a warm atmosphere. RC;servations recommended.
HOURS Sun. - Thurs. 11:00am - 2:00pm
Orchard Lake
Dinner 5:00pm - 9:00pm
4111,
Saturday night 7:00pm - 11:00pm

7295 Orchard Lake Road • West Bloomfield

www.ladifference.com • call 248.932.8934
• Carry-outs are available everyday •

MIN II II II II II II II II II II III

I III

Oliverio's has a new name and a new look. Under new management with
Chef Marco & Chef Vince Formerly of Oliverio's

Nicco and Shawns

ayruk i_9?e,datezeard
tediart/rizeziCaft ,cr
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Hours:

Monday - Thursday

11 a.m. - 9:30 p.m.

Friday - Saturday

11 a.m. - 10:30 p.m.

Monday

-

Wednesday

Kids under 10

eat free with each adult entree

Tuesday

-

4 p.m. - 9:30 p.m.

2650 Orchard Lake Rd.

Thursday

$895

248-682-57761 111

■

■ ■

r

$2 OFF

. 1 Coupon Per Order • Dine In or Cary-Out • Expires 2-0S-2001 JN

includes: Salad or Soup choice of entree
and glass of'wine

and glass of wine - 4:00-5:30

00

0 0
excluding steaks & (flops)

(includini steaks & chops)

SPECIALS CANNOT BE COMBINED

■ ■ ■

■

$2 OFF

With a
Mod Skin

Includes: 2 Potatoes,
2 Slaws and 2 Garlic Breads

.J

L • 1 Coupon Per Order • Dine In or Carry-Out • Expires 2-08-2001

ORCHARD LAKE RD. SOUTH OF 14 • Farm. Hills •

$1695

Late Night
Special for 2

BBQ CHICKEN FOR 2

Includes: 2 Potatoes,
2 Slaws and 2 Garlic Breads

Prime Rib

soup or salad and choice of
potato/vegetable or pasta

$1095

$

SLAB FOR 2

L

Fish Fry

includes: Salad or Soup,choice of entree

1/2 Mile West of Telegraph Rd.

-

16 oz.

All entrees include

Dinner
Special for 2

Mon.-Sun. 4 pm-5:30 pm

Sylvan Lake

-

Su nday

$'1595

All you can eat

Early Bir
Specials

Sunday

Crab Legs

All you can eat

Pasta Night

Choose pasta and choice
of sauce. All you can eat

-

851-7000

1111.111 ,

II II II I III

Bangkok
Sala
Cafe

—a

WNW

JN

ALSO GOOD AT OUR UVONIA
LOCATION ON PLYMOUTH RD.

THAI CUISINE

Buy One Lunch or Dinner
& Get a Second for

50% OFF

one per customer e Expires 12/31/01

27903 Orchard Lake Rd. (NW corner of 12 we)
Farmington Hills

Sinic 11.i xv till

1/26

2001

86

The S
I imone

'talc Band

48) 544-7173

(248)

553-4220

Open 7 days a week

Mon-Sat 11 am - 10 pm
Sunday 4 pm - 9:30 pm

I'll be proud to be
honorary chief judge
again this year ... as
about 20 restaurants
from across south-
east Michigan put
on food and wine
pairings for hun-
dreds of attendees.
CHILDREN'S DEPT ... Little 5-
year-old Ruthe Ann Stovack was
struggling with an ear of corn when
grandmother Helen Stamich (Al)
asked if she would like the kernels cut
off ... The little lassie continued
munching away with much ambition
... and without looking up replied,
"No, I like it better on the bone."
WHEN YOU GET poor service
nowadays at most restaurants, try, if
you can, to ignore it ... The owner is
having a tough time with the unbe-
lievable shortage of help ... and is try-
ing his or her darnedest to make sure
you get your taste of their good food
... however bad the service may be.
WHERE THEY ARE Dept ... Gail
Shapiro ... 3046 Via Sereno, So., Unit
0, Laguna Hills, CA. 92653 ... "I love
it here, dabbling at retirement while
still working part-time. I play golf,
enjoy the mountain view from my
balcony and inhale the ocean air.
North Orange County is a paradise
on earth." ... (Gail still does travel
tours and cruises.)

"RESTAURANT HOSPITALITY"

magazine of December 2000 listed its
dream team of people who "work in
the trenches. Not the celebrity chef-
type, but those who deal directly with
customers."
Of the five, two are from the local
area.
Maitre d' is Mickey Bakst of Tribute
in Farmington Hills ... and sommelier
is Rick Rubel at No. VI Chophouse
& Lobster Bar in Novi.
"Personality is a key," writes
Michael Sanson, editor-in-chef of
Restaurant Hospitality, "because it
shapes a customer's experience. Take,
for example, Tribute, with its opulent
decor, cutting-edge cuisine and soar-
ing check averages. It has all the mak-
ings of a stuffy place that is taken too
seriously. Not a chance with Mickey
Bakst at the helm. Here is a man who
believes that dining out is one of life's
great pleasures, and if you're not hav-
ing fun at his place, you've missed the
point. He's as much a reason why
Tribute is one of the country's great
restaurants as its great chef, Takashi
Yagihashi.
"If you're going to talk about bever-
age sales, then you have to talk about

