HONEY TREE
AT TALLY HALL
31005 ORCHARD LAKE RD. at 14 Mile o Farmington Hills
DANNY RASKIN
GREEK FOOD-
• SOUVLAKI • SPINACH PIE • GREEK SALAD • BAKLAVA • RICE PUDDING
CARRY-OUT & CATERING
855-4866
ITALIAN DINING
Since 1959
AND PIZZA
!
I
BEST OF EVERYTHING
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4033 W. 12 MILE 3 Blks E. of Greenfield
548-3650
Berkley
I
BANQUET
FACILITIES
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• COCKTAILS •
$ 1 OFF
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U
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ON FOOD PURCHASE OF $6 OR MORE
DINING ROOM, CARRY OUT OR DELIVERY
MON.-THURS. 11 a.m.-12 Mid.
• 1 Coupon Per Customer
FRI. 11 a.m.-2 a.m.
SAT. 12 noon-2 a.m. SUN. 12 noon- 12 Mid• Expires 11-31-84
01
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DETROIT'S
LONDON
CHOP HOUSE is featured in the
November issue ofFood and Wine
. . . a tribute to the late Les
Gruber, whose name will be per-
petuated at Michigan State Uni-
versity's School of Hotel, Restau-
rant and Industrial Management.
The Lester A. Gruber Awards
will be three cash prizes of $1,250,
$750 and $500 awarded annually
to three outstanding senior stu-
dents in restaurant operations
and management . . . Funding for
the awards comes from a $25,000
A Great Detroit
Greektown's Finest Cuisine
LAIKON
CAFE
AUTHENTIC GREEK COOKING
Tradition
Liquor • Beer • Wine
Sun., Mon., Wed. & Thurs. 11 a.m. - 3 a.m.
Fri. & Sat. til 4 a.m.
Your Hosts: Gus & Chris Mantjios
Downtown Detroit 963-7058
Monroe Ave.
10-10-1ErafgrgrgigiguirargralLe(
ISELE-010-10
Known Nationally For
Serving Prize 4H Blue Ribbon
Steaks, Sea Foods
And Fine Liqueurs
GOURMET VEAL FEAST
Open Daily 11:30 a.m.
Sunday Noon to 1 a.m.
I ANY Ig VEAL DINNERS FOR El PRICE! I
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z WED. & THURS. ONLY
10
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INCLUDES: SOUP, POT., VEG.,
DESSERT & BREAD BASKET
CARL'S
CHOP HOUSE
$12 95 2°1
FOR
2
MI
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833-0700
3020 GRAND RIVER
PINE HILLS Restaurant
ORCHARD LAKE RD. BET. 12 & 13 MILE • 851-1310
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It happens every Monday through Saturday from 4 to 6 p.m. and includes
your choice of Meriwether's "Fresh from Nature Entrees." There's the
Chicken Teriyaki Vegetables, Chicken Meriwether, Petite Top Sirloin,
Fresh Boston Scrod and our unique San Francisco Stirfry.
And your complete dinner includes your choice of Seafood Chowder or
Steak Soup, salad and our famous teacup bread. Plus, your choice of
coffee, tea or milk and Haagen Daz ice cream or sherbet for dessert.
Join us soon for a fabulous feast you won't soon forget!
Amer:caw Eaprama and other
-Yoe credit cards accepted
Meriwether's
25485 Telegraph Rd. • Southfield • 358-4950
se a Out& MuerRadaimant
grant by Helen L. DeRoy Founda-
tion.
Lester founded the London
Chop House as a watering hole for
himself and his friends in 1938 .. .
Until suffering a major stroke in
1981, he missed very few nights at
the bar . . . Lester died in 1983.
When ill, he made it clear that
the restaurant was to continue .. .
"It's good for Detroit," he said. "It
makes a lot of jobs" . . . So friends
Max and Lainie Pincus bought
the place . . . and although they
had no previous restaurant ex-
perience, have maintained much
of the food and wine standards
Lester had set.
Like many of the restaurateur's
old friends, the Pincuses re-
member Lester Gruber as an in-
domitable educator of Midwest-
ern palates . . . For decades, he
traveled all over the world, often
with close friend, author/
columnist James Beard, and great
wine expert Alex Lichine . . . On
Les' return, he would supply his
steady customers with detailed
itineraries of restaurants, mar-
kets or museums not to be missed.
The Chop House had 1957 and
1959 Lafite-Rothschild (and
began the policy of offering differ-
ent wine choices every ten days to
two weeks) when Detroit was con-
sidered strictly a beer and whisky
town . . . In 1977, Les decided that
Chop House patrons were ready
for the new wave of French cook-
ing . . . The Pincuses recall how he
announced the change . . . "I've
got a new kid in the kitchen who
does 'nouvelle cuisine' " . . . The
new kid was Chef Jimmy
Schmidt, then 22 years old and
recent graduate of Madeleine
Kamman's Modern Gourmet
cooking school/restaurant near
Boston.
Food and Wine describes the
London Chop House as "A great
restaurant that breaks all the
rules" . . . The scope of Les' menu,
European and American, repre-
sents his biography . . . The garish
stuffed animals were his whim .. .
The 12,000-bottle wine cellar was
his passion.
"The Chop House," says Nao
Hauser in Food and Wine is still
the place in this country where all
comers are treated alike to the
finest food to be found."
"The London Chop House in
Downtown Detroit is a 46-year-
old institution that still flaunts
all the elements of a crazy dream.
If you've never been before, you
might think you had come to the
wrong place. Only a small plaque
marks the restaurant entrance;
once inside, you have to be hungry
enough to descend a long, dark
staircase to the basement. Once
there, you have to be prepared not
to flee what appears to be a huge
1950's suburban `rec room' —
complete with big, pastel stuffed
animals, walls plastered with
celebrity caricatures and signs
posted above the bar with such
witicisms as 'To Hell with Coca-
Cola. This is the Pause That Re-
freshes.'
"Yet tout de beau monde of De-
troit gathers here as it has for
more than four decades."
CHEF THEODORE has
opened ... on Orchard Lake Rd.
between 12 and 13 Mile . . . former
site of Darlin' Lilly's . . . serving
Greek and Continental food .. .
prepared from scratch by Chef
Theodore Mitropoulos.
If it's not too busy, he'll even
sing at the table for you . . . Ted
used to be an opera singer . . . and
his rich tenor voice booms out
with authority.
Much of the service had yet to
be straightened out while we were
there recently . . . but the gent
who waited on us was one of much
experience . . . Richard Guyn .. .
pouring coffee with a saucer
shield against possible splashing
or steaming, not too lazy to walk
around instead of reaching across
the table when serving . . . per-
sonable and efficient.
The persons at our table were
all well satisfied with Richard .. .
and even more so by the delicious
food Chef Theodore prepared .. .
shrimp scampi, lamb chops, grape
leaves, filet, lobster meat and
marinated octopus.
Ted's rice pudding is the kind
you want but can't seem to get .. .
While working at the Raleigh
House, he was told by Sammy
Lieberman to put raisins in it .. .
and that's what Ted has been
doing ever since . . . The rice pud-
ding's rich, creamy taste with
white raisins is a big winner . . .
Ted makes everything . . . even
the very tasty baklava not satu-
rated with honey.
MARK RIDLEY'S Comedy
Castle is now at Red Cedars, Nine
Mile and Telegraph . . . Wednes-
day through Saturday . . . Friday
and Saturday two shows.
HUGE ANTLERS still over
doorway to kitchen . . . same
western artifacts remain on the
walls . . . But no more salad bar
separation . . . people can now see
each other across the room . . . Al-
though menu says Julie's Family
Restaurant, signs outside is cor-
rect name . . . Food by Julie .. .
opened in New Orleans Mall, Ten
Mile and Greenfield . . . at former
site of Dubbs, Spiro's, Green-10
and Harry's.
AT LEAST 12 TURKEYS 32-
to 36-pounders make diners
happy weekly at Rialto Restau-
rant, Woodward and Nine Mile
. . . Owners Charlie and Frank
Pappas will do more than that on
just one day soon . . . Thanksgiv-
ing, next Thursday.
ONE OF THE FEW places
around making its own souvlaki
(gyros) is Honey Tree at Tally
Hall, Orchard Lake Rd. and 14
Mile . . . Tom Goulas, owner with
Connie Efstathiou, is a gyros
maker from Greece . . . and makes
the favorite by hand . . . At Honey
Tree it is pure ground lamb and
beef mixed with spices . .'. He
molds the gyros from small piece
to wide top . . . around an alumi-
num "stick" . . . that revolves in a
rotisserie.
Honey Tree at Tally Hall sells
about 2,000 souvlaki sandwiches
a week . . . Tom also makes his
own dressing for the popular
Greek salad of which Honey Tree
sells over 1,500 weekly.
March will be Tom's and Con-
nie's fourth anniversary at Tally
Hall . . . as one of the food court's
more successful operations .. .
Over 3,000 customers a week are
at the Honey Tree counter .. .