The Best Of Everything

We are, what we say we are...
Providers of the
Art of Jewish Caregiving

Fleischman Residence/
Blumberg Plaza

for older adults in need of assistance
with daily living...above and beyond

AND
Dorothy and Peter D. Brown

Memory Care Pavilion

Residential Care for those with
memory impairments and/or
dementia related disorders

Furnished and
U nfurnished
Suites Available

6710 West Maple Road
West Bloomfield, Michigan

www.jhas.org

located on the Eugene and Marcia Applebaum
Jewish Community Campus

11/19

2004

62

Connecting People & Services
§11 12.g

Boodles Of Joy

Neighborhood gem provides delightful dining with
cruise-ship class.

T

line cook, then sous chef and
hey're looked on as little
executive chef ... Bruno and
international dining dis-
Charlotte's 25-year-old son,
coveries ... New York
Kevin, a Specs Howard
has some, Toronto, too, plus
School
of Broadcasting
smatterings of them in Europe
attendee, bartender three days
and parts of the United States.
a week, has been with Mom
Small, intimate and cozy
and Dad 10 years at the
neighborhood restaurants with
restaurant.
good food and perhaps the soft
DANNY
The under-100-seating
ivory tinglings of an entertain-
RASKIN
Boodles restaurant, with
ing piano player whose
Senior
another 18 seats at the bar,
rhythms waft amid a pleasant
Columnist
fairly reeks with character ...
atmosphere ... All combine to
open seven days a week,
give a culinary experience filled
Monday-Friday, lunch 11-4; dinner 4-
with relaxed enjoyment.
11; Saturday 4-midnight; Sunday 4-10.
Boodles, on the southeast corner of
Piano stylings of Joe Amigo, 18 years,
11 Mile and the 1-75 service drive in
Tuesday, Wednesday and Thursday, and
Madison Heights, fits this bill to a "T”
Paul Fitz, Friday, Saturday and Sunday,
with its look of dark red cherry wood
bring
entertaining enjoyment.
walls, brass railings, green linen table-
Dinners at Boodles continue to be
cloths, black linen napkins, crystal
accompanied by soup or salad and pota-
chandelier above a piano, soft lighting,
to, vegetable or rice ... at prices that tell
etc.
you they haven't gone up in some time
Add to this the flickering flames of
... Also a basket filled with fresh bread
tableside cooking by Bruno Ferguson,
of
dough made, rolled and baked on the
owner with wife, Charlotte, and
premises.
General Manager Ed
Czyk ... Because of
crowded aisles and
other inconveniences,
flambeing is done
more in the restau-
r ant's front ... Prices
for this art of cook-
ng at Boodles is
r ather easy on the
wallets of devotees ...
Steak Diane,
Chateaubriand, rack
of lamb, Steak au
Poivre, Salmon St.
James, Steak Steward,
Veal a la Marsala ...
The mixing of a fine
Caesar salad, too.
Bruno's experience
of 35 years ago work-
ing on cruise ships is
remembered by him
as he and members
Owner Bruno Ferguson gets a beautifulflan2e at Boodles.
of his staff wear
white shirts with
Best food sellers are many ... from
epaulets on their shoulders.
steaks to lamb chops to lobster tails to
This coming year, 2005, will be
styles of chicken, veal and pasta ... plus
Boodles' anniversary number 20 ...
broiled or blackened whitefish to
Since the beginning has been sous chef
seafood
strudel to a brook trout baked
Patty Kollinger ... GM Ed Czyk origi-
with
white
wine, etc ... Not on the
nally came on board 10 years ago as a
menu are excellent items like a sauteed