Arts & E.n r
THE • PP
C T
OF
Pvi-7
YTHING
No. 1 Pizza And More
Confidence is key to Buddy's success.
I is story has been chronicled
many times ... about being
a blind pig in 1936 ... and
then, in 1946, coming out with a
Sicilian pizza plus the tavern site
being renamed.
The original locale at Six Mile
and Conant in Detroit is still
there as Buddy's Restaurant
Pizzeria celebrates its 60th anni-
versary ... but is now one of six
full-service restaurants and three
take-out locations ... All testa-
ments to one of the most impor-
tant words in the restaurant busi-
ness ... confidence.
Confidence between the res-
taurants and their customers
that has been built up and main-
tained through the years, can be
attributed in no small measure to
the importance placed by today's
owner, Robert Jacobs, in continu-
ance of a family tradition ... His
parents, Billy and Shirlee Jacobs,
constantly strived for that reputa-
tion of assurance ... Robert has
not only maintained the confi-
dence level, but furthered it even
higher.
While also emerging as a °
major player in operating full-
service restaurants, Buddy's year-
after-year leads the local pack in
various ballotings for this area's
No.1 pizza.
Throughout the life of Buddy's
Pizza, it has sold almost 40 mil-
lion pizzas to over 50 million
customers ... A far cry from
the first year in 1946, when its
is added in the dough-
offering was only six
making process
pizza toppings and
Trans-fat-free canola
no specialty pizzas
oil is used in all frying
... Today, there are
... There is a reason,
about 40 toppings
too, why the pepperoni
and 11 specialty
is put under the cheese
pies ... Back then,
in a Buddy's square ...
too, it just served an
It tends to prevent any
antipasto salad ...
Danny Raskin
chance of charring ...
60 years later there
Senior Columnist Meatballs are hand-
are numerous basic
rolled each morning,
salads along with
lasagna cheese mix is prepared
a wide variety of toppings like
by hand and the nine pasta dish-
chicken, turkey, tuna, etc. and
es that are served with side salad
six premises-made dressings...
or soup and premises-baked
And added to the menu, without
rolls, are all internally made, with
sacrificing taste, have been many
healthier alternatives, both in the sauces prepared by Buddy's itself.
As it celebrates its 60-year
preparation of food and bill-of-
anniversary, Buddy's Restaurant
fare selections.
Pizzeria does so with a vast pride
Among the biggest and best-
in the many accolades continu-
known orders at Buddy's, other
ally received ... And with good
than, of course, the pizzas, are
reason.
its excellent made-from-scratch
LATEST RESTAURANT
soups that continually draw
to padlock its doors hereabouts
raves ... When it was asked for
in 1946, you received minestrone is Joe's Crab Shack, 15 Mile,
east of Orchard Lake Road,
and that's it ... Now the soups
West Bloomfield ... The former
include that minestrone, but also
Bloomfield Charley's site was
a choice of about nine others ...
previously owned by the late
Five gallons per week were sold
Chuck Muer, whose restaurants
in 1946, and well over 500 gal-
were all sold to the Landry Corp.,
lons per week today.
including Charley's Crab in Troy.
From the original 10 employ-
THE RUMOR IS not true,
ees on Six Mile and Conant,
says bossgal Cholada Chan, that
Buddy's paychecks today are
Blue Ginger on 15 Mile, east of
made out to over 500.
Orchard Lake, in the Old Orchard
Confidence in a Buddy's pizza
Center, West Bloomfield, has
is much more than just taste ...
closed ... The tittle-tattle might
All are made fresh daily with
have been prompted by it being
fresh yeast, and no sugar or oil
shut on a recent Saturday night,
and a sign on the door saying,
"Closed for private party," but
the restaurant was completely
dark ... Cholada, also owner
of Shangri-La in Orchard Mall,
explains that the catered affair
was in Grosse Pointe and the
entire small staff had to be there
... Next time, she says, if it hap-
pens again, the sign will say,
"Catered off premises."
Blue Ginger will be closed
the weekend of Friday, Saturday
and Sunday, Oct. 13, 14 and 15,
but reopen again ... It's for the
wedding in Chicago of her son,
Tom Chin, with the entire family
attending.
BEST BUYS DEPT. ...
Slab of small lamb ribs, salad
or tole slaw, french fries or rice,
Texas toast, $11.95 ... Ole Ole
Southwestern Bar & Grill (to be
newly named Mexican.Cantina),
southwest corner of 14 Mile and
East Lake (Walled Lake) Road,
Novi.
NEVER KNOW WHO
you're liable to see these days
at Sposita's Italian Ristorante,
14 Mile, east of Farmington
Road, West Bloomfield ... Barry
Sanders picking up steak for
himself and wife, Beverly, Ernie
Harwell and wife, Lulu, dining
in, etc.
A BUNDLE OF personable
efficiency, wearing a big warm
smile that makes customers
feel so good having her wait on
•
them ... That's Ellery Diem at
Stage Deli, Orchard Lake Road,
West Bloomfield ... The daugh-
ter of Barbara and Carl Diem,
is a former army volunteer in
Israel, plus working the fields at
Kibbutz Shiller in Rehovot.
MAIL DEPT.... "I read an
article of yours where you men-
tion Sam 'Bath House' Rosen in
Las Vegas. My dad was a boxman
at the Landmark Hotel from 1969
until he died in 1974. You listed
a bunch of Detroit people but I
did not see my dad's name:'
Charles Mellon.
(There were probably many
others, but I never met them all.)
"You were there at the Jewish
News in March of 1942. I came
in the third week of May '42
and stayed through the Rosh
Hashanah issue of 1952. What
wonderful memories." ... Dena
Goldsmith Greenberg.
CONGRATS ... To Lillian
Dean Title on her 85th birthday,
celebrated with table for four at
Larco's of West Bloomfield ... To
Roland Harrison on his birthday
... To Terri Himelson on her
To Flossie Maloff on
birthday
her 80th birthday.
Danny's e-mail address is
dannyraskin@sbcglobal.net
Family Restaurant
OPEN 7 sun — Thurs 11 am —10 pm
Fri — Sat 11 am —11 pm
DAYS
Try our
New BBQ
Salmon
10% OFF TOTAL BILL
Excluding
tax, tip and beverages One coupon per or • tine onty • Expires 10/31/06 JtV
ORCHARD LAKE RD. SOUTH OF 14 • Farmington Hills • 851-7000
S4eittee Etexatett:4
Jewish
Cuisine
32418 Northwestern Hwy.
Farmington Hills, MI
248 855-9463
• We use only the finest and
freshest Kosher products in our
preparation and cooking.
• Kosher wine specialist,
Ida Nemzine.
• Carryout and catering online
www.VineyardDeli.com
October 5 2006
49