The Indianapolis Star from Indianapolis, Indiana • Page 118

SUNDAY, AUGUST 23, 1964 THE INDIANAPOLIS STAR PAGE 4 SEC. 9 DISISG ROOM AVAILABLE TO FAMILIES McClarneys Make Use Of Efficient Teamwork Capri Treats Its Customers As Guests pvimpled houser Norma It-is a charming hostess at her second home ft 1 S3 i If. 1 1 i I For a while, the little room opened into the lounge portion of the Capri, so children couldn't have dinner there, but now the separation has been made, and the youngsters are able to enjoy the Capri cuisine with their parents. DINNER IS SERVED in the dining room from 5 to 11 p.m. Monday through Thursday and from 5 p.m.

until midnight on Friday and Saturday. Sandwiches and pizza always are available until the establishment closes though, so those who drop in to hear talented Dave Wege-hoft entertain, needn't go hungry. About Wegehoft, Tony Caroselli applauds him as much as the audience. "Seeing is believing," Tony said, "the things Dave does with an electronic accordion and a dual amplifier are amazing" We're impressed with the fine Italian food. We've been one of the Capri's pizza fans for years, and while they're still as good, we've switched personal allegiance to his T-bone steak and filet mig-non dinners, with an occasional plate of al dente spaghetti.

SERVICE IS MOVING at a faster pace at the Capri, according to Tony R. and Tony C. They've added more waitresses to their staff, and the Capri Restaurant. She feels that way about the attractively decorated establishment at 2380 East 54th Street, and a "customer" become a guest with the first step through the door. Both the Tonys (Ray and Caroselli) who own the pretty restaurant have the same warmth of feeling about their patrons, and are particularly pleased to have their dining room available to families again.

homemade pies (the fresh strawberry looks like a picture), cake, pudding, and fruit, the tray is passed at the end of dinner so each guest can make a selection and that's hard to do. Now that the fall season is approaching, reservations are coming in for McClarney's banquet rooms. Almost any type of party can be arranged and the facilities at the restaurant are adaptable to anything from a songfest after dinner, to wedding receptions or a bowling league bash. And don't forget McClarney's catering service. If you can't come to the party, they'll arrange to bring it to you.

Either Wayne or Gene McClarney can handle the arrangements if you put in a call to ME 2-1772. 1 ''X WAYNE McCLARNEY GREETS HIS RESTAURANT GUESTS Chester Moore (Center) and Herald Cox Enter Famous Restaurant 'Chi If nL- V' 4 LAMPS CREATE INTIMATE ATMOSPHERE AT CAPRI Tony Ray (Center) and Tony Caroselli Watch Hostess Norma Funkhouser Light Up had been added for that extra flavor. It isn't on the menu Sundays, "when the restaurant is open from 11 a.m. until 3 p.m. (serving then is both cafeteria and dining room), but is week day fare, along with chicken and dumplings, steak, tenderloins and the like.

Sundays are special. Prices are in the moderate range, and dinners include choices of Prime Ribs of Beef; Fried Chicken; Stewed Chicken and Dumplings; Baked Ham; Swiss Steak, and Sirloin Steak. There also is a beautiful half pound Top Sirloin Steak dinner, complete for $2.20 and a $3.25 special of a full pound Sirloin Steak, of all edible meat (the fat has been cut off and the bone removed) that should satisfy any growing boy and his father. One innovation that is a pleasure for diners is McClarney's dessert tray. Filled with a colorful selection of $2.25 T-bone steak dinners And parking space is plen-are alternated with the filet tiful.

Drive up in front where the pizza is sold, or come around to the side and park by the entrance to the dining room a true convenience in inclement weather. they help Mrs. Punkhouser in training them to her poised efficiency. The smile that is served with a dinner makes everything taste twice as good. Each week the Capri has a special feature Mondays through Thursdays when the mignon, priced at $2.50.

The spaghetti and meat balls, a $1.75 delicious meal at budget price, is one of the features every week. rr ijryj7 1 TV Cooking Frozen Vegetables Isn't An Art For Everyone STAMPS, TOO Eating Heartily At Bortz's Pays cooked them just as you and if lit. 'Wi Jr 5f -it A TV TcClarney's Famous Res-taurant, 1435 West Morris Street, is blessed with an owner who loves his business. Wayne McClarney had to think only for an instant when asked if he'd select the same profession restaurateur he's practiced so successfully for 35 years, and his answer was a definite "yes." McClarney has a way with people, and the ability to make a guest in his handsome restaurant relax and enjoy the food and efficient service result of his patient and intelligent training. Restaurant manager Gene McClarney deserves credit too for the smoothness of the establishment's operation, and the quiet teamwork of the two McClarneys has kept the "Famous" a working part of the restaurant's name.

But while the attractive surroundings and polished service by courteous waitresses mean a great deal, it actually is the food that counts the most. And at Mc-Clarney's, it's great. Selected by Wayne and his proficient chef, Bill Goehringer, the meat is top grade to begin with, then is aged, cut and prepared to bring out its best flavor. Take Pepper Steak. It can be pretty bad if the pepper outnumbers the steak which sometimes is tough and tasteless.

Not at McClarney's. We had a portion of it last week, and plan to go back for more soon. The meat was tender, the "sauce" rich and with just the right amount of peppers and onions in it, and just before serving, tiny chunks of fresh ripe tomatoes father walked into the neat white front gate, well, do be quiet and listen: TAKE A BLOCK of frozen green beans. I like the whole kind, but the French style would take less time. Place on about a 10-inch strip.

Sprinkle with salt, pepper, a little sugar, a tablespoon of butter. Add, if you like, any of the following: a teaspoon of minced scallions or onions, a few chopped fine almonds, one or two well-washed, finely diced, uncooked mushrooms. Wrap the foil neatly around them and place them in a hot By CEIL DYER New York (WNS) Frozen vegetables, in principle, take the least possible water to retain the best flavor and their highest nutritional value cooked in the smallest amount of time. Simple, most everyone knows it. But who says that's the only way? I have a bachelor friend who puts them in a very large amount of water and lets them simmer happily away while he serves drinks.

He is very thin and hardly anyone will accept his invitations any more, with the exception of a few people who had just as soon keep drinking and forget entirely about food. Do hope he marries before he dies of loneliness and-or malnutrition. If you are one who likes the true flavor of the vegetable and bores your friends with tales of bygone days when mother picked the beans early in the day with the dew still on them, prepared them in the shade of the cool back stoop, JT PAYS to order heartily at Bortz's Cafeteria. The cheerful restaurant at 5373 North College Avenue gives Top Value trading stamps with every meal and as far as we and cafeteria owner Jack Bortz know it's the only restaurant in the city to hand out such a present when you pay your check. Those Top Value stamps are nice to receive, but the food alone at Bortz's is worth a lot of return visits.

Cooked in the old-fashioned way by Norton Bortz, father of Jack, and an executive chef who's earned the right to wear his knotted neckkerchief by dint of almost 40 years of exemplary service in the kitchen, the food is fine. WE SELECTED a huge pork tenderloin from seven entrees the other evening and were agreeably surprised at the tasty breading covering the juicy meat. Jack Bortz said they grind all their own bread crumbs and use them on meats, seafood, and in some of their casserole dishes. The tenderloin was unusually good, and the cream gravy served with it, right out of a country kitchen. We always have the mashed potatoes at Bortz's and especially like the green beans cooked with ham, so, with a beautifully yeasty cloverleaf roll, fancy-cut cantaloupe and a portion of gooseberry pie, we had a feast and got the stamps to prove it.

INCIDENTALLY, our check was $1.27 and we didn't take the cup of soup or refill of our iced tea to which we were entitled. The two Bortz men plan the menu about 10 days in advance and see that there's a wide variety of foods, both "simple" and gourmet. For in stance, Boiled Pig's Knuckles and Sauerkraut might be on the same day as Filet of Fresh Sea Trout, Saute' Hoteliere, or Braised Veal Sweetbreads, hunter style on toast points, points. THEN THERE are the a la carte specialties which include Lobster Tail (a truly delicious thing), T-Bone steak; Italian Spaghetti and Meat Balls, and 50 varieties of sandwiches. Bortz's also has a complete carry-out service, which is wonderful in the summer when unexpected guests drop in for dinner.

Monday is the day off for Bortz's although the pleasant cafeteria has both dining areas going full steam Tuesday through Sunday. And the newly decorated restaurant now has some original oil paintings colorful against its wood-paneled walls. Artist? Another of the creative Bortz' Mrs. Jack Bortz. WJt'm 1(7 oven for about 45 minutes.

How hot? About 400. After they have been in the oven, say about 15 minutes, you can hurry the cooking time if you take the package out gently, knead it without breaking or opening the foil. This method of cooking does give the most in fresh flavor. SAVINGS ARE TANGIBLE AT BORTZ'S CAFETERIA Top Value stamps given with each cafeteria meal EVERYBODY is talking about FINE DINING 2 LOUNGES GOLF COURSE Hansel mt RESTAURANT Serving Country Style In thi Storybook Housa call for reservations M5S Allisontille Rd. II i -M The All-New FOR OVER 30 YEARS Serving Your Favorite CANTONESE AND AMERICAN FOODS Our Specialties: STEAKS PRIME RIB OF BEEF FRIED CHICKEN CHINESE FAMILY DINNERS Carry-Outs Cocktails Off-Street Parking Private Party Room MANDARIN INN AS Open II A.M.

to Midnite Daily and Sun. -THE CTY'S FINEST" HOME OF THE "500" First Restaurant SAT. 5-9 SUNDAY 11-9 ALL YOU CAN EAT, $2.50 CHILDREN under 12 $1.50 4400 WEST 16TH SPEEDWAY, INDIANA I CAPITOL OF I I I AUTO RACING Tin in Indianapolis to give TOP VALUE STAMPS Private Room For Parties or Banquets iv fMk CcWTJ 1 CURLY and PEGGY BOYD'S I U.S. 40 ASHLEY RESTAURANT and MOTEL 8 MILES WEST OF INDIANAPOLIS TE 9-6584 the door to old-fashioned dining pleasure with every meal! BRING THE WHOLE FAMILY TO BORTZ'S lor fINi FOOD and TOP VALUE STAMPS'. 2L fa DINING ROOM iDurbin RUSHVILLE, IND.

mm SRVS frxnn. 2. VxCtl 8.m Vj-LB. TOP SIRLOIN STEAK $2.20 1 -LB. TOP SIRLOIN STEAK $3.25 Includes comb, salad, choice of potato, hot breads and drink.

A Tnt yVROuND 5 Dining Rooms Serving 15 to 300 People Open Daily 6 A.M. to Midnite Serving Sunday 11:00 A.M. to 8 P.M., SMORGA BUFFET -a CLOSED Juesdaus txcttttlttOCT. EVENING and SUNDAY DINNER Choice of 7 Entrees! Includes potato, vrqetartie, salad, complimentary cup of soup, rolls, but-tcr and all the coffee or iced tea you con drink I i FINE I27 Gay Nineties Bar Over a Century of Hospitality' ffl for children under 10 1 Cafeteria and Table Service 5373 N. College (L 5-0058 THE SOUTHSIDE'S NEWEST GOURMET'S DELIGHT TENDER STEAKS COCKTAILS ENTERTAINMENT ENJOY ORGAN MUSIC PRIME RIB LOBSTER TAIL FRI.

and SAT. COMPLETE MENU LUNCHEON SERVED DAILY I ADDV'C Dl AfC closed Sunday open weekly LMKtv I 3 rLAVC 370 madison Free Parking Ives. Sun. Atlas Supermarket Lot SERVING THE FINEST IN THE FRIENDLIEST ATMOSPHERE Open Mon. thru Saf.

6 A.M.-Midnite Open Sundays 11-3 FvlcCLARNEY'S Famous Restaurant SUNDAY DINNER 1435 W. MORRIS ME 2-1772 1.15 DRIVE OUT TODAY Virginio Baked Ham Chicken and Noodles Swiss Steak Henny-Penny Fried Chicken AUTHENTIC CANTONESE CUISINE I RESTAURANT IUL and LOUNGE Try Our TROPICAL DRINK made by experts CHOW MEIN CHICKEN SEA FOOD CHOP SUEY STEAK CHOPS Bob Chapman's Savant" i 5720 W. WASHINGTON, OPEN 7 DAYS, 6:30 A.M.-10 P.M. 3 Entertainment Every Nite! Featuring DAVE WEGEHOFT on the CORDOVOX CHINESE PALACE 225 N. Pennsylvania Street DIRECTLY ACROSS FROM POST OFFICE OPEN EVERY DAY 10:30 A.M.

TILL MIDNIGHT CARRY-OUT ORDERS AVAILABLE. ME MM Chinatown Restaurant OPEN EVERY DAY 11 A.M.-l A.M. Enjoy Your Favorite Chinese or American Dinner Free Parking Cocktail Service At Your Table 2137 North Meridian St, VA 3-8624 rood Specials Mon. Thru Thurs. Sirloin 1 lb.

$2 50 Spaghetti SI 75 (Meat Balls) FAMILY ROOM OPEN 5-9 P.M. STEAK NITES TO MAKE -1 i SATURDAY SUNDAY 2380 EAST 54TH STREET Tony Caroselli and Tony Roy Reservations, CL 3-2465 POUND NEW YORK Afl 1 SIRLOIN STEAK YOUR WEEK END PERFECT 69e i i BONELESS CLUB STEAK a BRING THE WHOLE TRIBE TO THE yaF l4i and the Sirloin Inn for dinner of course." at 9610 East Washington Street TW 8-5151 Sizzling Char-Broiled Steak Dinners Sea Foods Chicken Dinners Complete Dinners 12.65 to $3.75 Serving Daily 5 to 9 P.M. Sunday Noon to 8 P.M. delightful food quiet atmosphere CHINESE-AMERICAN MENU Noo Serving Beer Cocktails Tropical Drinks VISIT OUR COCKTAIL LOUNGE OPEN DAILY 11:30 A M. TILL 1 M.

SUNDAYS 11:30 A.M. TILL 10 M. CARRY-OUTS LI 6-7551 TOWN COUNTRY CENTER 4400 ALLISONVILLE ROAD BLOCKS NORTH OF FAIRGROUNDS 11:00 A.M. OPEN 7 DAYS tarn to 8:00 P.M CAFETERIA IN THE MEADOWS LUNCH SNACK BREAKFAST DINNER South 1130 Madison kit. Norffi Fall Creek 1 38th never equalled 0INING ROOMS ELEGANT COCKTAIL LOUNGE INTIMATE PIANO BAR i 1 1 iSr WE'RE ON VACATION WATCH FOR REOPENING TUESDAY, SEPT.

1 1 1 CAiiruii: 1.1 id ciMC cnnnen fV00'- ft for distinctive dining in a COHT'. I rnniinniiii iTiivfnurnril iimV1 I r-rrr ecovirc I a Li ddiljc dioc i i U' i rvuw jLiTivb in i 111 rixnvib rsioj QT 4230 East Fall Creek N.D. TJAT VT-Tftr i ITI Pmpered palatable best, Aged Prime steaks, Bar- vn OViW becued Back Ribs and Succulent Seafoods. oV 11VJJJJ IIWJIV i HILL TACO HOUSE 7541 E. WASH.

(U.S. 40) FL 6-7424 MEXICAN FOOD CLOSED MONDAY Call for fcS Reservations SUPERB FACILITIES For Sociol Functions, Business Occoslons, Club Meeting, Bowling Bonques, Wedding Rpceotions. Trode Shews. PRIVATE ROOMS AVAILAILI FL Ml 83 2 1st and ARLINGTON Recommended i by A A A. I CL 1-2294 8110 COLLEGE AVE.

Ope Mon. ttin Sat. IMCOMPARAILY CARRY-OUT SERVICE AIR-CONDITIONED Dlninq Room 5 to M. Sundor I to M. CLOSED MONDAY to 2 4.M.

TEflRIFIC i '-i'lrv.