.---..-- . - I N S I D E R E S T A U R A N 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! No More Surprises Hassle Free Color TV Rental No Long Term Commitment No Down Payments No Security Deposits No Hidden Costs Free in Dorm Delivery, and Service Call 425-1600 Today VM CFMZ=E AT LAi TA. 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 E or: __---. mmod- .. ----- --- - 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