C.I---
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The Best Of Everything
Emerald Food Services
Catering & Banquet Services
Since 1988
In association with the
e eret cvtoy
are proud to announce
the opening of the new
Banquet & Event Center
Italian And More
Toscani Grill also serves up Serbian,
Macedonian and Greek delicacies.
Bar and Bat Mitzvah's
Wedding Receptions
Bridal & Baby Showers
Graduations
iv
Corporate Events
Reservations now being
taken through 2004
Ibis is a smoke and Liquor free etwiroamnet
Call for details
248.689.2494
www.Emeraldfood.com
738500
Birm inghain's
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Restaurant
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• • •
Curry Fish • Apple Salad
Crispy Duck • Ginger Fish
1 12 745 Ott& attat
Get dtaechi a,
attr ee.
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0/0
OFF
1 coupon per couple.
Not good with any other
offer. Expires 8/18/03.
I.
Open for Lunch Monday-Friday
Open for Dinner Monday - Sunday
297 E. Maple • Downtown Birmingham
(Between Old Wbodivinyl & Modward)
(X48)-694 -6158
Bangkok
Sala
Cafe
THAI CUISINE
r
a.
Buy One Lunch or Dinner
& Get a Second for
50% OFF
One per customer • Expires 8/31/03
a
27903 Orchard Lake Rd. (NW corner of 12 Mile)
Farmington Hills
(248) 553-4220
Open 7 days a week
8/ 1
2003
60
Mon-Sat 11 am - 10 pm
Sunday 4 pm - 9:30 pm
740030
places ... Seasoned king crab
hen he made his
meat is rolled with Italian
move, many cus-
bread crumbs and topped
tomers
with parmesan cheese and
bemoaned the
roasted pepper sauce ... The
loss of a good restaurateur in
consistency is solid and the
the northwest area.
taste a good tongue tingler.
But his Paparazzi spot in
There are about 10 differ-
Sugar Tree just wasn't large
ent salmon dishes available ...
enough to provide space for
DAN NY
One of them, named after his
the things he wanted to do ...
RAS KIN
grandson, Antonio, is a tasty
And so Steve Stojanovski
Local Columnist winner ... prepared in a white
took over the 220-seating for-
wine sauce with sauteed arti-
mer Murdock's in a strip mall
chokes,
capers,
lemon, garlic and fresh
on Crooks Road, a block north of M-
dill ... $16.95.
59, in Rochester Hills.
Other salmon delights include
Here at Toscani Grill that opened in
honey and wine sauce, stuffing of wild
March 2001, he can make his own
focaccia bread, cannoli mix and spiedi- mushrooms, spinach and rolled in puff
pastry, smoked, grilled, poached, etc.
ni, the Italian bread appetizer layered
Two pan-seared styles of whitefish
with provolone cheese and prosciutto,
with
much of the skin on the pan, not
pan-fried and topped with a lemon-
your plate ... Toscani and Montebello
butter sauce and olives ... It is deli-
... are each $12.95 ... Toscani is cov-
cious when made right ... which it is
ered with breadcrumbs, topped with
at Toscani Grill.
piccata sauce, capers, artichoke hearts,
Most of all, however, Steve is now
able to accommodate the many people mushrooms and tomatoes ...
who enjoy his vast variety
of food.
It may have an Italian
name ... and Italian dining
has always been a high spot
on his menu ... But Steve's
excellent recipes, many of
which other restaurant
owners copy, also include
Serbian, Macedonian and
Greek dishes.
Like the special lamb
kabob that he marinates for
24 hours in a Mediter-
ranean seasoning blend and
serves with zip sauce ... or
trout with bone in, grilled
on a char-broiler ... a
Toscani Grill's Steve Stojanovski was a chef in Austria.
favorite in Macedonia
where people pick it up to
devour with ecstasy ...
Montebello is topped with sauteed
Toscani Grill will debone if desired ...
mushrooms, olives, tomatoes, garlic
or the chicken rolled in kashkaval
and fresh herbs in a lemon wine sauce
cheese and prosciutto and grilled.
over spinach.
One of the big favorites and large
Steve has always been big on healthy
sellers at Toscani Grill is Steve's Di
eating in a very clean environment with
Mare Toscani ... grilled scallops,
quality food also up there adding to his
shrimp, lobster and calamari seasoned
strict restaurant-owning requisites.
with fresh herbs, special spicy season-
His numerous eggless pastas are
ings and served over grilled vegetables
wanted
dishes ... as is Steve's fat-free
... $17.95.
Italian
dressing
made with herbs and
The crab cakes are not the mushed-
fruit
juices
...
no
oil.
up kind that is seen in too many
Toscani Grill is a strikingly beautiful
restaurant ... with excellent murals
painted on walls by an artist whose
work is in a number of Las Vegas
hotels ... One room has two levels of
seating ... and a second is on the same
floor ... In a bar sector are 20 stools
and five high-top tables.
Only Provimi veal is used by Steve
... and it shows in his preparations of
traditional Italian veal dishes ... and
the delicious stuffed peppers and
stuffed cabbage made by wife, Olga.
Olga is also his hostess on the week-
end ... plus being an automotive pro-
cessing engineer.
Toscani Grill is open seven days a
week ... for lunch and dinner ...
Monday-Thursday, 11-10; Friday, 11-
11; Saturday, 4-11; Sunday, 4-9 ...
Saturday evenings also has dancing.
Steve's manager when he had
Paparazzi, Mario Carpenter, is also his
manager at Toscani Grill.
Among the 12 pasta dishes are
favorites with varied innovations that
are quite popular with the large
amount of customers who frequent
the restaurant regularly.
The caramelized banana peppers
with garlic salt seasoning sauteed with
onions and Italian sauce, is a popular
appetizer ... Steve serves over 400
orders a week.
It may be an Italian
restaurant with touches of
Serbia, Macedonia and
Greek ... but you won't
find too many places with
a better Austrian wiener
schnitzel.
Back in Austria,
Macedonia-born Steve was
a fine chef ... and,
although not the chef at
his Toscani Grill, he still
makes most of the sauces
... and everything, includ-
ing the wiener schnitzel, is
from his recipes.
That it is a true family
restaurant is evidenced by
the sight of a "Bambino
Menu" for children with
about seven entrees.
Steve is a good restaurateur and
proves it by keeping the prices down
while serving well-prepared quality
food ... with much emphasis on con-
tinuous customer satisfaction.
GOOD SERVER DEPT. .. Little
wonder that so many customers ask
for her at Red Coat Tavern on
Woodward in Royal Oak ... Mary
Beth Zangkos is even better today
than she was years back as a less-expe-
rienced waitress (Mary Beth Christie)