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October 13, 1994 - Image 14

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Publication:
The Michigan Daily, 1994-10-13

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6- The Michigan Daily - Weekend etc. - Thursday, October 13, 1994

'Art' is
By MELANIE SCHUMAN
It's a little place you probably
never heard of. Perhaps you were
afraid to try nouveau cuisine. Don't
be shy and take the plunge into an
eclectic world of both art and food at
The Art Cafe.
Tuckedaway on Washington street,
apasserby might dismiss this cuisinal
delight for one of Ann Arbor's many
unique art deco shops. Along the walls
lay numerous photographs, paper
mache fixtures and other trinkets for
yourdining pleasure-and your shop-
ping pleasure, should you choose to
indulge in more than just the cuisine.
The curators of this fanfare are the
Levy brothers, David and Mark, and

just fine but 'Cafe' is great

Robert Heebner. David plays the host
and galleria extraordinaire, Mark su-
pervises the "goings on" and helps
the wait staff on occasion and Robert
is the executive chef. This trio com-
bines for a delectable blend, serving
both appetite and mind.
If you're lucky, you may get a seat
either along the Romanesque windows,
which during the day can illuminate
the entire restaurant, or in full view of
theopenkitchen.A prepcounter, not to
mention the bar with open wine racks,
separates the customer from any un-
wanted recipe ingredients. I have al-
ways found this a treat in restaurants,
assuming it does not get too loud or
gridlocked. Embedded into the wall,

the stacked rotisserie, which serves
up their signature Amish chicken, adds
a sort of down-home lingering to this
decor.
Really no seat is bad underneath
the subtle yet unique track lighting in
this nonsmoking restaurant. However,
watch yourshoulder, foryou may bump
into one of many sculptures hidden
among the crowd.
Getting to the exciting parts now,
let's glance at the menu. All three in
fact.
One of the most exciting things
about the choices are the prices. It's
one of the most reasonably-priced res-
taurants in town, especially when you
consider that some places have the gall
to charge $8. for a sandwich (no matter
how good they are, that is steep.) From
11 a.m. until 4 p.m., you can stroll in
(it's that relaxing of an atmosphere),

and order anything ranging from a
salad, sandwich, pasta or entree.
The cheapest item, $4.95 is a soup-
and-salad combo, is no ordinary staple
when you consider the soup is roasted
garlic and eggplant with a hint of red
pepper cream and the salad is a Thai
chicken salad. Although the soup was
delicious and served at perfect tem-
perature, the salad could have had a bit
more protein. Still, the dressing was an
interesting blend of lemon and soy
with a kick to boot. The special black
bean cake was fluffy, hearty and lightly
sauteed (if it was fried I didn't know)
served with a mildly fresh salsa and
sour cream.
Really no seat is bad...
However, watch your
shoulder, for you may
bump into one of many
sculptures hidden
among the crowd.
The most unique item has to be the
tuna melt. A salad of yellowfin tuna,
capers, red onions and mayonnaise is
served on a thick slice of rye with
melted cheddar and tomato.
The fork-and-knife grilled chicken
sandwich, the Norwegian salmon
(poached, broiled or blackened) or the
linguine with shrimp is a more hearty
lunch. Ifyou're looking forj ust a burger,
try the more deluxe burger with cara-
melized onions and calamata olives.
Don't forget you can serve yourself
lunch for $4.95 and devour fruits,
cheeses, meat, mixed greens, an assort-
mentof toppings, dressings and achoice
of beverage.
The most exciting development in
this restaurant's short history is its
decision to open on Sunday for brunch.
For $9.95 you receive: one nonalco-
holic beverage and one bloody Mary
or champagne momossa (if you're of
age), the cold display which includes
fresh fruits, cheeses, croissants, sweet

211 E. Washiongton
665-6464

I Andy Wilson goes berserk over the large selection of
I videos at Liberty St. Video.

I

Hours: Sun-Thurs 11-10, Fri
and Sat 11-11
(Lunch Daily from 11-4)
Price: Lunch: Appetizers
$4.25-$4.95, Salads/Sand-
wiches/Burgers $4.95- $5.95,
Pastas/vegetarian dishes/specials
$5.25-$8.95
Dinner: Appetizers/Salads:
$2.95-$4.25, Pastas $8.95-
$10.95, Sautes/Rotisserie $8.95-
$15.95, Grill $13.95
Notes:
All non-smoking
Reservations accepted, recom-
mended on weekends
Vegetarian friendly
Wheelchair accessible
Dress: Casual to dressy
Rating:
MMMMR

breads, smoked salmon and pate, one
of several menu items. The self-serve
is all you can eat and you must save
room for the entrees included in this
deal. A selection ranging from veggie
benny (eggs benedict minus the Ca-
nadian bacon plus seasonal veggies)
to french toast will send you rolling
out the door. Come with your appe-
tite.
During this traditional feast, you
may also order from the lunch menu
(are we giving you enough alterna-
tives?) and come 4 p.m. on any given
day, you may be served a pleasantly
presented dinner. Starting with fresh
bread and premium Spanish olive oil,

TONYA BROAD/Daily
Is it art or food? Art Cafe's dishes look almost too good to eat.

'Eastover Center intes You

to take a b~reawi-~
* European Facials
* Waxing Face/Full Body
* Manicures & Pedicures
* Therapeutic Massage
Specials:
Mini-Facial with complementary
Aveda make-up application. $30
Manicure with paraffin hand
treatment. $15
40 Minute Massage and
full-body exfoliation. $40
10% Student Discount
(mention ad)
N a OVER
CENTER
Off Packard sAle
one light south Massage & Skin Cane Therapies
of Stadium

the cafe offers wine by the glass (or
nice refreshing water if you're like
me) to commence this journey.
The soup is once again a good
choice as is the grilled season veg-
etable platter which offers raddichio,
endive, peppers and other garden treats
marinated in a light vinigrette. Also,
the grilled polenta with shrimp was
lighter than I expected, but it hit the
spot.
I had a tough time debating be-
tween the grilled chicken pasta and the
sauteed chicken breast. After long0
thought, I opted for the chicken breast
(actually two) which were extremely
juicy, served in a light sauce of white
wine, chunks of artichokes and sun-
dried tomatoes. Each entreecomes with
seasonal vegetables and eitherorzoor
roasted red potatoes. Their house spe-
cial rotisserie chicken was a bit dry, but
after everything else, I'm willing to
excuse that. At $15.95, the 14-ounce*
sirloin is the most expensive dinner
entree, two dollars more than any other
item.
And of course, I was forced to try
dessert with hopes of sharing it. I cau-
tiously approached a flourless choco-
late cake which at some places can be
harderto digest than Elmer's glue. Their
version was a real treat and the rasp-
berry sauce made it all the more worth-4--
while.
Everything has its faults, and though
slight, I had the envy of watching other
waiters act conscientiously while mine
(on separate occasions) seemed lacka-
daisical. In this case, the food and pre-
sentation made me almost forget.
Among the jewelry, the slate floor,
the food and oh, the art, Ihave tosaymy
favorite thing about the Art Cafe is the
family of goofy fish hanging on the1
front wall. Perhaps when I am in the
mood toreally indulge, I'll order one of
these.

994-0293
1531 Eastover

Two or the three Art Cafe curators display artistic flair through their food.

I

BUSINESS AND TECHNICAL CAREERS

7I

Haircuts - Color * Perms e

I

i W"

Nail Care

CLOSE YOUR BOOKS
FOR 1OR 2 HOURS,.
IT COULD REALLY PAY OFF.
GTE invites you to take some time out when we visit campus. We'll be
recruiting aggressive, energetic students with varied backgrounds and
degrees. Naturally, we look for a good academic record, too - but most of
all, we're looking for people with a serious interest in learning about GTE.
While we're here, come and join us. Ask questions to find out about the
challenging opportunities GTE has to offer in telecommunications.
ALL STUDENTS WELCOME

'Net'less

MIRO

119 W. Washington, Ann Arbor
665-1583
Monday 9-6; Tuesday - Friday 9-8; Saturday 9-6

cool
IMPROV
Continued from page 3
display their funniness, butdon't hold
any inconsistencies against them.
"You want to make other people
up there look good," Ingersoll said.
To which Gilliam, the guy whoo
sang with Adam Sandler in his Hill
Auditorium performance last spring,
replied, "I'm thinking of funny things
to say."
Which prompted Gillbreath to say,
"If you're thinking of yourself, that's
wrong."~
Regardless of these motives,
"Without a Net" points to both their
diverse stage backgrounds and thei
development of a strong ensemble as
the secrets of success.
"My perspective on stuff is con-
sistently different from others," Lacey
said, nonchalantly. "If you put this on
stage with other funny people, it's

On-Campus Information Session/Reception
Technical Careers Business Careers
Electrical Engineering and Accounting, Finance, Ma
Computer Science DATE:October 18t
DATE: October 18th TIME: 7PM -9PM
TIME:4:30PM - 6:30PM PLACE: Room 122
PLACE: EECS Building College of

irketing
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1

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