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I N S I D E
COVER ENTERTAINMENTS MOVIES
Gordimer on apartheid Pages 3-5 Happenings Pages 11-14 Couldn't cut cheese Pages 19-20
South African novelist, Nadine Gordimer spoke Keep up with what's going on in town with infor- Bill Murray, hot off of the success of Ghostbusters
recently on campus. Her talk has stirred up local mation on movies, theater, music, and even tried his hand at the "serious" The Razor's Edge.
response to South African apartheid. The cover photo restaurants. hesul ding tockailhreiher endso Hamy
is by Doug McMahon of Nadine Gordimer. vey he should have stuck with other kinds of comedy.
INTERVIEW BOOKS RECORDS
Chit-chat Pages 6 -7 Acting on conviction Page 15 Turning back the clock Page 22
The Bangles, one of the top '60s pop revival groups, Dr. Charles Clement felt he had to know what was While '60s revival may be what's hot now, there is
spoke recently to associate arts editor Dennis Harvey happening in El Salvador, so he went down there to still excitement on the '50s scene. The Everly
about their early career, life in the L.A. underground practice medicine. Witness to War is his story. Brothers Dave Edmunds, and Jools Holland all have
scene, and their hairdresser. out new discs.
RELEASES FEATURES RESTAURANTS
What's new Pages 9-10 The making of a video Pages 16 -17 Italian oasis Page 23
Recent Albums is the Daily's list of new record Making a rock video isn't as tough as M-TV makes Good prices, good servings, and adequate food
releases with quick reviews included. it look. When local band Disband made theirs, Daily characterize Casa de Vartis, the new Italian
reporter Dov Cohen was on hand for the fun. restaurant above Dominick's.
Weekend Associate Arts Editors. ..............Jeff Frooman
Friday, October 25 Andy Weine
Volume 111, Issue 7
,Magazine Editor......................Joseph Kraus Movies.............................. Byron L. Bull Weekend is edited and managed by students on the
Associate Magazine Editors..Paula Dohring Boks. ......................Mark Kulkis staff of the Michigan Daily at 420 Maynard, Ann Ar-
John Logie Records....................Dennis Harvey bor, Michigan Daily 48109.
Sales Manager.................... Debbie Dioguardi Weekend, (313) 763-0379 and 763-0371; Michigan
Arts Editors.......................Fannie Weinstein Assistant Sales Manager..............Laurie Truske Daily, 764-0552; Circulation, 764-0558; Display Adver-
Pete Williams Sales Representatives:
Ellen Abrahams, Mark Bookman, Steve tising, 764-0554.
Weekend Marketing Coordinator . . . Lisa Schatz Casciani, Peter Giangreco, Seth Grossman, Cpyright 1984, The Michigan Daily.
___Mary Ann Hogan, Mark StobbsCoyih 194 Te Mcign Dl.
CITIZEN
The perfect
gift for her adour,,
But it's really true. Our freshly baked individual
pizza - (6 pieces) with a combination
of Mozzarella, Provolone and Cheddar
A gift that's fitting. Give her Cheeses with Leaf Oregano. It's delicious
a dress watch or a sporty and just $3.95. A variety of others are just
watch. Just give her a Citizen- slightly higher.
you know it will fit
and you know she will love it. 0N!B4
OCENIZZITL
JFOODAND DRINK
3150 S Boardwalk (near Briarwood)
AnnArb rky668-1545
2 Weekend/Fridays October 26, 1984 __ ....-....-..................._- -_

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A go-od
place
to eat
Casa deVarti
812 Monroe
Hours: 5:30 - 9:30 p.m. Monday-
Saturday
By Debra Immergut
A S LEAVES turn brown, skies turn
grey and frigid winds begin to
blow, survivalfinstincts kick into
motion, seeking an answer to-that eter-
nal question, "How does one keep warm
in the Michigan winter?"
Two answers present themselves
immediately: one, wear a coat; two,
eat Italian food.
A piece of wool for the outside,a plate
of pasta for the inner regions-it's
really an unbeatable solution,
especially now that Casa deVarti has
opened above Dominick's, offering
reasonably priced Italian dishes, the
secret weapon in the fight against the
enveloping dullness of winter.
The Italian and Vietnamese

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Casa de Varti: Ann Arbor resident Michael Hunter samples his meal

specialties at Dominick's have long
been favorites of law students,
Women's Studies TA's and other people
in the know; now, on the second floor of
the balcony-fringed house at Madison
and Tappan, these knowing folks can
have important conversations over a
complete Italian meal and a bottle of
wine and still not come away totally
cleaned out in the money department.
And they'll probably like the spare,
checkered-tablecloth, iron-fireplace
decor, not because it reminds them of

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that wonderful summer they spent in
Italy, but because it somehow reminds
them of the basement of Dominick's
that they know and love so well.
One must give the management
credit, though; they've really tried to
orchestrate an elegant dining experien-
ce in an unlikely setting. This holds
true for the food as well as the at-
mosphere. Just as they've dressed up
the stark, ski-lodge-like room with
delicate etched glass panels, so they
embellish the rather plain-tasting
dishes with authentic, wonderful-soun-
ding names and minimalistic, visually-
pleasing garnishes.
And everything is served up by perky
waitresses who make the diners, well-
dressed date-goers and slobs alike, feel
as comfortable as if they were eating at
their own dinette set.
To commence this eating ex-
travaganza, Casa deVarti offers a con-
stantly changing choice of soups and
appetizers. The chicken vegetable soup
arrived in a smallish bown, but it was
chock full of equal amounts of bird and
vegetable.
Its pleasant, homey blandness was
reminiscent of a loving mom's cold
remedy. Stuffed breaded clams, at
$1.25 each, and a liver pate costing $1.50
were presented with care, the little
slices of fresh pumpernickel bread fan-
ned out like a tail around a pate
peacock, very endearing, really. And it
tasted fine, too.
Dinner salads of generous propor-
tions made another nice prelude to the
main course; although they were top-
ped with something, touted as "our own
house dressing" that tasted as if it flew
straight out of some Good Seasons en-
velope.
The main dishes were really a perfect
reflectioniof Casa deVarti as a whole;
they were friendly, palatable, inexpen-
sive and sorely lacking in imagination.
The pasta selections, priced around
$4.50 or $5, hold no surprises; they in-
clude lasagne, noodles with tomato or
white clam sauce. More unusual-
sounding was the Pasta al Quatro For-
maggi covered with a light cream
sauce and four cheeses; it turned out to
be a huge plate of cheesy spaghetti,
mundane but satisfying. Shrimp and
squid with pasta were also available.
A veal, dish, Saltimboca al Romana,
was lots of fun to order (these .words
should be uttered in the same tone that

Luciana, the
spokeswomar
Giovanni" to
admirer) and
hefty. A hint
veal, but it wa
tle more sagi
lemon, this c
piece of calf rr
Petti di Poll
more "P"-wo
other dish c
chicken, ham,
exciting; butj
hit or two of s
ved on the sic
dishes were r
them.
Frog-legs
seeking thrill
hamburger fo
who distrust f
ingredients. I
cannelloni wil
And to top it a
room are trea
Lorch Hall aci
So maybe t
doesn't exactl
with bud-expa
just fine in a
For the hud
searching for
down place tc
Italian cuisin
central.
RE
COVI
Compi
Word Pro
M.A. -l
" You'v
years
receiv
educa
spend
havin
resun
CAREEI
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"EOML IHRE FOR THE VNES.
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