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COVER STORY
Bars in town Pages 3-4
Often we seem to take them for granted, but bars
and clubs on campus, downtown, and throughout the
city are nothing short of the foundation of the Ann Ar-
bor entertainment world. Even with long lines of
patrons, and seemingly successful crowds, Ann Ar-
bor bar owners claim they aren't making all that
much money after all. Cover art by Doug McMahon.
RELEASES
What's new Page 5
The record industry churns out more vinyl than
ever seems possible, but Recent Albums keeps up
with it. A list of many of the more important albums
to come out in the past two or three weeks, it features
quick reviews by staff members of WCBN and the
Daily.
MOVIES
Eruption Page 6
Venerable director John Huston's long awaited
film, Under the Volcano is finally here. Although
perhaps not quite all that had been hoped for, it is still
strong movie fare. Albert Finney shows why he is
regarded as one of contemporary cinema's greatest
actors.
ENTERTAINMENTS
Happenings Pages 7-11
A complete guide to the Ann Arbor entertainment
community featuring capsule reviews of current
and second run films, as well as an extensive list of
the wide variety of cultural divertisements all around
the city. In addition, Eats and Drinks is a handy guide
to dining for both the visitor and the resident looking
for something new.
INTERVIEW
Maestro Page 12
The Chicago Symphony Orchestra is coming to
town and they are bringing with them one of the
world's foremost conductors, Raymond Leppard.
Leppard spoke wth Daily staffer Eric Mattson last
week about his experiences as a conductor and about
his first visit to Ann Arbor quite some time ago.
BOOKS
Memory of war Page 14
Author Wallace Terry has woven together the oral
accounts of several black veterans from the Vietnam
War into a compelling portrait of the black soldier
experience. Bloods is a powerful book, and an in-
teresting one as well.
RESTAURANTS
Iscream . . . Page 15
This week's restaurant review focuses on Steve's
Ice Cream at the corner of William and State. Rather
than leave such a difficult task to just one person,
several Daily staff members set out to pass judgment
on Ann Arbor's latest purveyor of frozen delights.
Frozen-
Steve's Ice Cream
State and William
Hours: Noon-midnight every day
By Fannie Weinstein
B OY, STEVE Herrell must have
some ego. Or maybe it's just
another case of good o1' American
capitalism going haywire.
Several years ago, before gourmet
ice cream took this countryeby storm,
Herrell opened a modest establishment
on Elm Street (Doesn't it figure?) in
Somerville, Massachusetts. Along the
way, Herrell must have decided that it
would be just as easy to make motiey by
selling his name as it was by selling ice
cream and soon Steve's franchises
began popping up left and right.
Herrell must have missed the ice
cream business, however, because ice
cream delicatessens bearing the name
Herrell's are slowly turning up, at least
in Boston.
Steve's joined Ann Arbor's manic ice
cream war in August and seems to be
>'
....
Weekend
Frday, September 21, 1984
Volume III, Issue 2
Magazine Editor...................... Joseph Kraus
Associate Magazine Editor.............Ben Yomtoob
Arts Editors....................... Fannie Weinstein
Pete Williams
Sales Manager....................Debbie Dioguardi
Assistant Sales Manager.............. Laurie Truske
Associate Arts Editors.......... Emily Montgomery
Andy Weine
Movies..............................Byron L. Bull
Books ..............................Mark Kulkis
Records...........,............... Dennis Harvey
Weekend is ed ited and managed by students on the
staff of the Michigan Daily at 420 Maynard, Ann Ar-
bor, Michigan Daily 48109.
Weekend, (313) 763-0379 and 763-0371; Michigan
Daily,764-0552; Circulation, 764-0558; Display Adver-
tising, 764-0554.
Copyright 1984, The Michigan Daily.
holding its won despite steep prices.
The large sundaes may be good, but
$3.50 seems a bit ridiculous.
Despite all the hoopla surrounding its
opening, Steve's, which claims to have
brought the art of aerobic eating into its
post-modern era, has received mixed
reviews. Last week, several Daily staf-
fers managed to tear themselves away
from their typewriters to sample a
variety of Steve's concoctions and their
opinions were as follows:
What do the people of Boston know
about ice cream anyway? Hanging on
the walls of Steve's are clippings that
purport Steve's to be the best ice cream
iin Boston. I can't verify that fact, but I
can certainly guess it's the most expen-
sive ice cream in Boston, not to mention
Ann Arbor. After having shelled out
$2.10 for an average-sized scoop of
banana ice cream with crushed Heath
candy bar mixed in, I can only conclude
that the people of Boston decided to
bestowhsuch an honor upon Steve's
because they could find no other way to
justify spending so much money on a
good, but by no means great, dish of ice
cream. Go back to your beans, Boston.
-Tom Miller
SURPRISE!
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Co 1Orr- R THE E GHTEEZ
The Startling Truth
behind the strange tale of the Count of Antipasto!
Who the heck are these guys, anyway? And why do they all look alike?
And why do they all have restaurants named after them?
And why won't anyone tell me anything?
Well, it's kind of like this. It all started with the Count. You know. The one
who showed up for the Grand Opening of his own restaurant five years too
late. But listen, late or no, the guy's our boss, so we went all out.
We created a whole new menu for him. We introduced table service so he
wouldn't have to stand at the counter. We had parties. We hung his picture
in the lobby. We even bought him a car.
Only to find out that his younger brother, Al Fresco, had followed him over
from Europe and he wanted a restaurant, too.
So we opened Al Fresco's, our outdoor summer cafe. We let Al make some
new dishes, like his Pasta Plenty Salad and his Burger Classics.-We even
let him sit out in the sun all day so he could get a tan.
Now we hear the Count's cousin Charley is coming over from Ireland. Have
we got a restaurant for him ..
i
+ r
,T
S
C
'u ' er
The homemade ice cream with
crushed Oreo cookies is not that dif-
ferent from many of the other similar
kinds in the city, but what makes
Steve's different is the uncountable
number of combinations you can try
and the fun you can have choosing.
Steve's is also a social experience. Af-
ter I went to Steve's and bought a dish
(with that now familiar logo) of Cookeo
ice cream with butterscotch chips, I
had to guard the bowl with my life.
That's the good thing about Steve's - it
makes you very popular.
- Cheryl Baacke
The most impressive thing about
Steve's is the reliability of the flavors.
When you order peppermint ice cream
with Oreo cookies mixed in, it's not
vanilla ice cream with pink food
coloring added. It tastes like Steve just
went out back and picked a peppermint
plant and made it into ice cream. So
what if it's more expensive than
Washtenaw Dairy? So what if it's now a
nationwide franchise operation? So
what if every mom and pop ice cream
place is mixing Oreos into their vanilla
fudge ripple. Steve's ice cream tastes
good, and the player piano and trivia
questions make the long lines bearable.
Steve's was extraordinary when I first
tasted it at the original parlor four
years ago. It's no longer a one-of-a-kind
store, but it's excellent therapy for the
chronic ice cream-aholic.
- Neil Chase
Let's face it. Steve's is nothing short
of a smorgasbord. They have so many
different things to choose from, and
their things are so consistently good,
thatit's bewildering to try and pick just
one thing. I ended up with a sundae:
one scot
scoop o
fudge, I
and a st
good siz
pected f
overflow
than I h
finish it
getting
featured
original
UI
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or:
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H u n h taMCHA NE L 7 9 T 7tM G. TODC WAs U
2 :We kgn/.d/riday, September 21, 1984
Weekend/Frid