F Page 10-Thursday, March 4, 1982-The Michigan Daily Robinson faces uncertain future after leaving Iowa State post By PAUL HELGREN For ex-Michigan basketball star John Robinson, leaving his sport was not easy. Leaving something you love never is. Robinson's desire to stay in basket- ball after an outstanding career at Michigan was cut short by a financial reality; there just isn't a whole lot of money to be made as a part-time assistant coach. "Johnny Rob" worked at Iowa State for one year as a part-time assistant to his former coach Johnny Orr before resigning prior to this season. He had previously worked one year as an assistant coach at Central Michigan, also on a part-time basis. THE 6-5 BACHELOR cited personal as well as financial reasons for leaving Iowa State. "I was en- tering my third year as an assistant and I didn't see myself going anywhere from where I was." The education school graduate added, "I figured it was time to start earning a living. And I wanted to get back to Chicago." Robinson, a prep basketball standout at Hirsh High, now sells insurance in Chicago. The one-time team captain still doesn't rule out a return to coaching, but thinks the chances are "doubtful." A starting forward for three years, Robinson had an 11.2 career scoring average in 93 games. Ranked 15th among all-time Wolverine scoring leaders, Robinson still holds school records in career field goal percentage (.549) and field goal percentage in a season (.585 in 1974-75). Robinson's greatest game as a Wolverine probably came in his sophomore year against Ohio State when he hit 12 of 13 shots from the floor in a 85-73 Michigan victory. That same year he won the first ever Rudy Tomjanovich award as the team's most improved player. ALL THREE Michigan teams Robinson played on reached the NCAA playoffs. Complimenting All- shooting a paltry .509 from the field. He was drafted by the L.A. Lakers in the sixth round of the NBA draft, but never made it past the rookie camp. After a brief stint with the semi-pro Rochester team, John ended up at Central Michigan. When he learned that Johnny Orr was leaving Michigan to coach at. Iowa State he contacted his former coach. "I talked to Johnny and asked if he could take me as an assistant. He said he only had a part-time job left so I took it." ROBINSON STATED flatly that his leaving Iowa State had nothing to do with Orr. He added that the pressure on Orr to produce a winner just doesn't seem to exist. "Johnny has that lucrative, secure contract. And the fans are surprisingly patient. They didn't expect a winner overnight. "They know it takes three to five years to turn a program around. (The basketball program) will get better." The Cyclones are currently 5-9 in the Big Eight, 10-16 overall. Robinson described his years at Michigan as a "positive experience." He said he still keeps in touch with his old teammates, especially Green and Hub- bard, who often call when they are in town to play the Chicago Bulls. Hubbard recently called John "to tell me something (a trade) was coming up soon." Robinson plans to make his permanent home in Chicago and has begun a life without basketball. Americans Rickey Green and Phil Hubbard with his gritty inside play, Robinson helped the Wolverines reach the finals in 1976. Michigan lost to Indiana, 86- 68, in the only NCAA final that has seen two teams from the same league meet. The following year Michigan won the Big Ten title, but was eliminated by North Carolina-Charlotte in the Mideast Regional finals. Robinson had a somewhat disappointing senior year in which he averaged 10.9 points a game, while FORMER CAGER CAPTAIN John Robinson scores against Ohio State. Robinson held an impressive 11.2 career scoring average while starting three years (1974-77) for the Wolverines. featuring Food for Thought ~iie Mribelbrn4l The sign outside the Heidelberg Restaurant says "eat, drink and be merry" and inside one does just that. Located at 215 North Main St. in downtown Ann Arbor, The Heidelberg offers a taste of Bavaria not to be found this side of tic. Built on three levels, the Atlan- one may choose to first enjoy cocktails in the Rathskellar and then proceed upstairs for an authentic German dinner. On the third level is the banquet room, also used on Saturday night for the German Dance Polka band. Before dining, patrons may wish to have a few drinks in the Rathskellar. A Rathskellar was originally in the basement of the city hall in Germany. After meetings, the heads of gover- nment would go downstairs, enjoy a few drinks and make important decisions governing the city. The Rathskellar at the Heidelberg is warm and on Thursday nights, a soloist is there to entertain. Moving upstairs for dinner one fin- ds himself in a dining room decorated in Old Bavarian Chalet style. Original paintings of Bavarian landscape, old beer steins, and the Heidelberg crest instil visions of German landscape. The service is excellent and the waitresses are eager for you to try new dishes. For an appetizer the assorted German sausages served with either horseradish or mustard in- troduce one to what will be a delicious and hearty German meal. To fully enjoy the sausages in Ger- man style a mug of dark imported Dortmunder beer is the perfect ac- companiment. For the main course one can choose from a multitude of authentic German dishes such as Saurbraten, a roast beef marinated in wine, vinegar and spices with a brown tangy sauce; Knackwurst or Bratwurst, sausages served with sauerkraut; or one can get adventurous and try such delicious specialties such as Rouladen and Red Cabbage or Jaeger Schnitzel. The 'Rouladen is roast beef rolled around bacon, swiss cheese and spices, lightly sauteed and baked. The Jaeger Schnitzel is tender veal breaded and covered in a tangy sauce. Both are hearty meals. With the dinner comes your choice of two side dishes. Spatzle (German. noodles), German Potato Salad, German Fried Potatoes, Potato Pan- cakes and Sauerkraut are all ex- cellent choices. The Heidelberg also has many American specialties ranging from thick steaks and spicy barbequed ribs to fresh seafood, all reasonably priced. Even though the portions are more than ample, diners try to find room for deserts. The Heidelberg features cheesecake topped with fruit and hot apple strudel a la mode baked fresh on the premises. Those who can't finish their meal can always take home any leftovers in a doggie bag. After dinner one can move back downstairs to the Rathskellar for drinks and entertainment. Friday through Saturday 9 pm til 1 am a guitarist plays and sings and Sunday is amateur night when local talent can perform. Or if you are lucky enough to come on Saturday night, diners can dance upstairs in the banquet room to a German Dance Polka Band. The Heidelberg features many specials throughout the week. Besides the banquet room, which holds up to 250 people, Monday through Friday there is a buffet lunch from 11 am til 1:30 pm. All you can eat for $2.95. Come in out of the cold for some hot thick German lentil soup. Also Monday through Friday from.4 pm til 7 pm is the'Heidelberg .Happy Hour with buffet. And for those looking for a great Sunday brunch from 11 am til 3 pi $4.50 in- cludes coffee, juice, 2 entrees and apple tortes. The Heidelberg is not just a restaurant, but an entertainmerit cen ter recalling the flavor of German life. Photo by BRIAN MASCK Photo by BRIAN MASCK .C, For a Course in Fine Dining Read the Restaurant Page Each Thursday *11 . Ylb grrnaun I estauraaut L 77% . YV ) r t n or I Open II am-8:30 pm Mon-Wed, Sun 11-8 Fri & Sat til 9:00 pm 120 W. Washington Downtown Ann Arbo Phone: 662-0737 SPECIALS Monday thru Saturday: Fresh Stuffed Flounder .............. $7.50 Sunday: Southern Pan Fried Chicken Dinner ..... $5.95 a t 5tjoo r o ~MI&$ G s .a AT ITS BEST 208 ------ - - 20 e4rj -995-0505 W. Huron --- 'w Ar . - _ -P Th~ U