Arts & Entertainment

Justin Rubin, Age 6, And Jordyn Rubin, Age 3, Cordially Invite You To
Enjoy A Unique One-Of-A-Kind Dining Experience!

CHOPHOUSE
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ANGUS
BEEF"'

Wildgame • Seafood • Steaks • Chops • Pasta

"For such a new place, service was better than 1 expected attentive, well-
timed, skillful and unobtrusive with basics such as clearing dishes and refilling
glasses, though sometimes the schmooze level was too high."
---Sylvia Rector

DETROIT FREE PRESS

"We did swoon over a remarkably grand grilled 16-ounce veal chop lustily
charred and showered with a forest of wild mushrooms and again I would
order delicate pan-seared Chilean sea bass nestled atop a bed of braised
spinach and tomato saffro

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THREE STARS "Recommended wi
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New York strip steak
a dining crown of creation! "

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REAL DETROIT WEEKLY

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THE OAKLAND PRESS

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---Danny Raskin

DETROIT JEWISH NEWS

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Jonat
Friday and Saturday After Dark

Noted for his "Frank Sinatra Voice" but does equally as
well with his fine impressions of Dean Martin, Tony
Bennett, Ray Charles and many other artists.

Catering Available
for All Events
On or Off Premises

Also Enjoy
His Tableside Singing

Open For Dinner Service Tuesday - Sunday at 5
Lounge And Bar Open at 4 p.m.

p.m.

326 W. Fourth Street at Lafayette • Royal Oak

2 Blocks West of Main Street, Next to the Royal Oak Music Theater

• Valet Parking •

%TN

5/24

2002

76

Fvt Reoetuatato:(248) 582-4700

The Best Of Everything

However, the
Chinese side ...
where one may
very well have
ended up eating
on a Friday or
Saturday night,
since no reserva-
tions were accept-
ed on those
nights ... and the Japanese side was
generally the more crowded ... had a
"sleeper" goodness.
Generous portions of a wide vari-
ety of Cantonese fare was served up
... in an easy-going atmosphere that
made dinner all the more enjoyable
... If you had any questions, it was
not at all unusual to see the owner
buzzing about ... socializing with his
employees as well as his guests.
Moy's Japanese side was best tried
on a night during the week, to
increase the likelihood of being seat-
ed.
Here was one of the first of its
kind in the Detroit area ... An
Oriental restaurant that was not
Chinese ... and put some razzle-daz-
zle into its service.
Guests were seated at tables that
were really giant griddles, where they
could order their choice of steak,
shrimp or chicken main courses ...
Appetizers and soup were brought
around by waitresses who made folks
feel as though they had been
dropped onto the set of Madame
Butterfly, and then the show really
began.
The chef wheeled out a cart of
partially pre-chopped ingredients ...
and proceeded to finish the assem-
bling and chopping at lightning
speed and with artistic flair, right
before your eyes ... His performance
was guaranteed to earn him a round
of applause, as it well deserved.
THERE ARE FEW styles of cook-
ing that are the basis for as many
pre-conceived ideas as Mexican.
Like' Italian food, there is no one
"true" Mexican cuisine ... As is the
case in any large country, different
regions have different specialties ...
usually adapted to crops indigenous
to that region.
It is therefore impossible to praise
one restaurant's authenticity or con-
demn another's simply on the basis
of certain menu items ... The chef
from the first Mexican restaurant
you visit may be from the Texas-
Mexico border, while another may
hail from the Yucatan Peninsula and
be schooled in another style entirely.
As long as the record is being set