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 th 1 .