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