i I'm fussy obowt pizza. This is perfect! 2001 Wyoming Ave. . 185 Wyoming Ave. Wyoming 287-2462 L-. ston Corners 287-5711 7AM. -9P.M.L VF Open 24 Hours o No.2 ch Toast, Topped Friday, June 28TH */% You are invited to help us celebrate!! i] He Come & enjoy the all-new SHADOWBROOK! {| 9 for 3 a ; BROILED BREAST OF CHICKEN; CRABMEAT CASSEROLE; | 2 EAL PARMESAN; CHARBROILED STEAKS; HICKORY SMOKED BAR-B-QS $ 7) NEW MENU: with delicious new items such as: Cv TWO NEW DINING AREAS: We have doubled our seating and we still offer the most panoramic view in Northeastern Pennsylvania : FRIDAY GRAND OPENING SPECIALS: | ] il r ETE * A FREE BEVERAGE w/any purchase of breakfast, dinner, or sandwich * DOUBLE DIP ICE CREAM CONE for PRICE OF SINGLE DIP CONE. (available 2PM to 8PM at Take-out Window) * SPECIAL DRAWING for Friday's non-winning Lottery Tickets at 8PM. SHADOWBROOK DAIRY BAR OQUTE 6 east of Tunkhannock, PA. 836-5413 OPEN 6AM-12 MIDNIGHT 1 / a 5 151 E. Overbrook Ave. Med. $5.25 Dallas Lg. $6.25 For FREE DELIVERY Call 675-0114 or have your pizza with us 5 pm-midnight 7 days a week. Bar closed on Sun. for all occasions Who's more vital? The chef or critic? By TRISH HALL The Wall Street Journal Where Dallas Meets 31 Lake St., Dallas, Penna. 675-5719 ; 4 0 f - Of Dallas Roast Prime Rib of Beef Roast Pork Loin W/Stuffing Broiled Lamb Chops Boneless Stuffed Chicken Breast Broiled %: Lb. Filet Mignon W/Lobster Tail Broiled 2 Lb. Lobster Tail Deep Fried Select Oysters (4) Seafood Combination Broiled Filet of Flounder For years, the Coach House restaurant was awarded four stars — the highest rating — : by the New York Times’s food critic. Then, one Friday early last year the paper published a scathing review that found fault with nearly every aspect of the restaurant, from stale butter and erratic service to the legendary black-bean soup, ‘‘served without a hint of Madeira.” “We had 186 reservations for that night,” recalls Leon Lianides, who has owned the restaurant for 35 years. ‘Eighty people didn’t show up. They didn’t even call.” In the weeks that followed, patronage at the Coach House fell about 50 percent, Mr. Liandides says, costing him more than $300,000 in , revenue. Business has since bounced back, but he believes the review was inaccurate and he is upset about the power of food critics. “If the people follow and believe what they read, we are in trouble,” he says. “Is the food critic more important than the chef? More important than the owner? The answer, because of the mentality of the people, is yes.” Critics can indeed affect the fates of restaurants, particularly in cities like New York, San Francisco and Chicago, where keeping up with the restaurant scene is a major preoccupation of many affluent professionals. | “Years ago, a movie would open and everyone would be talking about it,’ says Stan Sesser, who reviews restaurants for the San Francisco Chronicle. “Now, you find the exact same phenomenon with restaurants.” As interest in food has intensified, critics have proliferated. A few years ago, the Los Angeles Times ran about one review each week. Now it publishes three a week, as well as several columns and A SEVEN features on restaurants. New York’s biggest paper, the Daily News, ANY ., DALLAS is thinking of expanding its restaurant coverage soon because of SAN 675-3550 reader interest. The paper will stick to food writers, though. Arthur : Schwartz, the food editor, says he recently had to abandon a three- month experiment, called “Real People Eat Out,” in which nonpro- R U r F ET L U WN C HM Every Wed., Thurs. & Friday 11-2 P.M. fessionals wrote reviews. ‘Everybody became Hitler when they got SOUP, SALAD BAR, HOT BAR Featuring MEATS, the pen in hand,” he says. Positive reviews in influential publications nearly always produce a FISH, ETC. & COFFEE OR TEA $3.50 Inc. Tax flood of customers. At Sabor, a small Cuban restaurant in New York’s Greenwich Village, a two-star, or “very good,” rating from DINNER HOUR the Times immediately tripled business. ‘The phone started ringing .Tues.-Sat. 5:30-10:30 Sun. 2-8 P.M. at 9 and didn’t stop. I was tearing my hair out,” says Gail Wehage Lewis, one of the owners. She finally dashed into a nearby store and COMPLETE MENU INCLUDING STEAKS, SEAFOOD, ETC. WITH SALAD BAR found someone who would work temporarily answering the phone. SPECIAL Open: 6:00 A.M. - 7 P.M. Mon.-Sat. Sun. 5:30 A.M. - 2P.M. DAILY LUNCH BUFFET Soup & Salad Bar Lunch Buffet BREAKFAST. SPECIAL All dinners include our famous homemade soups, salad bar, two hot veg. or spaghetti, rolls & butter. is Mon. - Fri. 11 - 2 PM B SUPER SUNDAY goon BREAKFAST BUFFET 2 Eggs Homafries with Fresh Fruit Bar ° Bacon, Sausage, Home Fries Toast French Toast, 'OMELETS’ $1.25 Cooked to order by the fat man in the funny hat. $3.25 8 AM to 2 PM alaYaYaYala MON. - TUES. - WED. MON. THRU SAT. 4-9 P.M. 11 A.M. to 3:30 P.M. Our All New Sarah-Kate Our Luncheon Buffet Specials Dinner Buffet — All you can —— . eat — $4.95 — Includes Ali you can eat — $3.45 '._ Stuffed Cabbage — Fried 5 Entrees including Home- “Chicken — Italian Meatballs made Soups — Salad Bar and t: — Hulski plus Homemade pesserts. ": Soups — Salad Bar and * Rolls & Butter. Dinners 48 ~ Conversely, negative reviews can really hurt. The downtown Los b PIT Angeles branch of Perino’s lost $125,000 in banquet bookings after a at Los Angeles Times review. It has since closed. “If you're a secretary EARLY BIRD SPECIAL booking a banquet,” says Frank Esgro, Perino’s president, ‘you If you are seated before 5:00 p.m. to 6:30 p.m. don’t want to take a chance.” Restaurateurs have different responses to negative reviews. Rich- $2.00 off any Entre’ WEDNESDAY ard Melman, a Chicago restaurant owner, says he sometimes tries to improve a dish that has been singled out for criticism. “I’ve gone back and said we need to pay more attention to it,”’ he says. Other restaurants buy a big ad in the offending publication, quoting other, presumably wiser, reviewers. Restaurateur Nicholas Nickolas once went to the home of a critic TUESDAY THURSDAY 675-0804 Memorial Highway, Dallas Hours: Tues. thru Sat. 5 P.M. to 10 P.M looking for a fight. “I didn’t care if the guy was 9 foot 9,” Mr. Nickolas says. “He was messing with my life.” When the critic turned out to be a woman, he settled for kicking the door. ‘‘Someday I’m going to go to jail for killing a critic,” says Mr. Mickolas, whose EVERY TUESDAY & WEDNESDAY ONLY SALAD, SOUP, ALL THE BARBECUED RIBS & CHICKEN YOU CAN EAT Nick’s Fish Market in Chicago takes in about $5 million a year. . 95 (see CRITICS, page 11) | | RE@S@rVaAtions = Recommended = Restaurant 1 m Be x ty, Si Wyoming Valley's No. 1 Seafood Restaurant 2) 243 South Main St., Wilkes-Barre A The Finest “Northern Italian Cuisine” =~ NONNOQ LINI'S ~ ALL YOU CAN EAT PASTA NITES Every Tues. & Thurs. All Specials Include Salad & Garlic Toast *5.95 Mix & Match $7.95 SPECIALS Si : Red hi i auces: Red or White Clam, Alfredo, Besianella, Meat Ravioli + Cheese Meatballs, Sausage, Meat Sauce & Pesto. * Ravioli ® Manicotti & ( ) ¢ Canneloni, w/ Red Tomato i ™~ V & A PASTA * SELECTION: Homemade Whole Wheat S Alf ; i iauce of Alfsedo Where good food, good drinks and good friends come Spaghetti, Linguine, Green Spinach Linguine & ‘Reg. Spaghetti together as one for a truly fine dining experience. 0 UNDER NEW MANAGEMENT SAME GREAT FOOD! — SAME GREAT CHEF! Jerry Passikoff, Chef & Prop. ARGE. Memorial Highway, Dallas oa i BREAKFAST SPECIAL 2 Eggs. Home Fries, Bacon & Toast DAILY LUNCH SPECIALS Thomas Hartley and Megan Claire Pickett invite you to come in and enjoy their daddy's breakfast and lunch specials. DAILY DINNER SPECIALS This Week's Features Scaliops Alla Marche — Large tender, plump scallops stuffed w/a blend of spinach and cointreau and topped w/mornay sauce w/feta cheese. WEDNESDAY SPECIAL Scallops Au Gratin Veal Saltimbocca — Sauteed provimi veal w/prosciutto, THURSDAY SPECIAL mushrooms, and pan juices on a bed of spinach w/a wine Sm Crabmeat Casserole w/ cheese sauce. ; FRIDAY SPECIAL LIVE Entertainment Every Fri., Sat. & Sun. — ; Prime Ribs Featuring "Terry Malta" Closed for Vacation 6/30 to 7/9 Closed Mondays. Lunch—Tues.-Fri. 11:30 - 2:00 p.m. Dinners: Tues.-Thurs. 4:30 to 11:00 p.m. —— Fri. & Sat. 4:30 to 12:00 p.m. Sunday 1:00-8:00 p.m. _ 7 Farrell Street : ; io 325.4299 es! pre Coll 825.7989 T - ; FREE PARKING IN REAR—TAKE-OUTS AVAILABLE rd Cross Valley to Plains, North on Main fo “Downtown” Hilldale TR VISA ANT
Significant historical Pennsylvania newspapers