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December 06, 1985 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 1985-12-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

64

Friday, December 6, 1985

THE DETROIT JEWISH NEWS

NOW RE-OPENED

FIND . IT

NOW—FIRST IN MICHIGAN—ENJOY THE NEW—DIFFEReNT
DELICIOUS and EXOTIC

MONGOLIAN 13-B-0

DINNER—ALL YOU CAN EAT!

w

per
person

DANNY RASKIN

IN THE

4187 HIGHLAND RD. WATERFORD • PONTIAC
3 Miles W. of Telegraph 683-5530

Reservations Available

BEST OF EVERYTHING

M•T

41 . j.

TIN BO LAID

Cantonese

Szechuan Cusine, COCKTAILS

11 am•10 pm
F n . Sat.
a
M-59
11 am
I1 pm
. r t. 10 I i days
12 i to S 0 pm

Huron

Co

Pontiac

.40100595600,4050 Mga.,

IMPORTANT! OUR FOOD IS FRESH & HOMEMADE!

WE SERVE THE BEST! YOU PAY LESS!

FAMILY RESTAURANT

22740 WOODWARD Just South of 9 Mile
Ferndale • OPEN 7 DAYS • 544-7933
!YOUR CHOICE OF GREEK OR TOSSED SALAD
IAT NO EXTRA CHARGE WITH REG. OR 8-COURSE MEALS!

REG.

FRESH BROILED WHITEFISH
,
FRESH BROILED PICKEREL
ROAST FRESH TURKEY W/Dressing
BABY BEEF LIVER mum or Bacon
ROAST SIRLOIN OF BEEF au jus
FROG LEGS Roadhouse style
VEAL PARMESAN

$4.50
$5.65

$4.55

$4.55
$5.75
$6.50
$4.75

REG. MEAL INCLUDES: CHOICE OF SALAD (Reg.
or Greek), POTATO OR VEGETABLE OR
SPAGHETTI, GREEK BREAD AND STICKS

8-COURSE

$5.50
$6.65
$5.55
$5.55
$6.75
$7.50
$ 5.75

REG.

BROILED FRESH STUFFED FLOUNDER
1/2 BAR-B-Q CHICKEN
BONELESS BREAST OF CHICKEN

$5.25
$3.95
$4.25

$5.55

$6.75
FRIED JUMBO SHRIMP
$4.50
CHOPPED SIRLOIN VI/Mushroom Sauce
10 . PRIME N.Y. SIRLOIN STEAK I $7.5 0

$7.75
$5.50
- .

ATTENTION
FUNDRAISERS!

25 FREE
MEALS

25 OF THE AREAS BEST RESTAURANTS
INVITE YOU AND A GUEST TO DINE
OUT AND ENJOY A FREE MEAL
(BUY ONE GET ONE FREE) UP
TO THE VALUE INDICATED

NO BULKY BOOKS

Hundreds of Clubs, Organizations,
Schools and Businesses use Dining Unlimited as a
fund raising tool or just to give away as the perfect gift!

* wholesale price is for
orders of 300 or more.

$6.25
$4.95
$5.25

$4.55

BREADED VEAL CUTLET

8-COURSE MEAL INCLUDES: JUICE OR SOUP, CHOICE OF
SALAD, POTATO, VEGETABLE, GREEK BREAD & STICKS,
COFFEE OR TEA, CHOICE OF DESSERT (Strawberry
Cheesecake, Bitter Pecan or Vanilla Ice Cream, Rice
Pudding or Jolla)

CALL 552-9318

8-COURSE

ONLY
$ 1 49

* wholesale

GREAT BUSINESS AND PERSONAL GIFT!

WHO WOULD HAVE
THOUGHT, 21 years ago, that
the site in Birmingham would
today be one of the most
talked-about restaurants around
. John and Fran Kales owned
a little 22-seater Biffs on N.
Hunter just south of Maple Rd.
For a year, John also operated
the car wash next door ... Nine
years ago, he learned of a res-
taurant in Las Vegas called
"The Lemon Peel" ... The name
struck his fancy, ... He pulled
out all the car wash
mechanisms ... and made it
into a full-fledged restaurant ...
serving a coffee shop menu ...
and then expanding to a full
Greek dining list.
A year later, when John and
Fran received their liquor
license, the area that was the
original Biffs became a cocktail
lounge ... The former car wash
was the dining room ... John
and Fran worked hard ... very
hard ... assisted by Fran's dad,
Leo Dimitri, and their three
daughters, Ellie, Kathie and
Laurie ... But a bigger and bet-
ter charge ... 100 percent so ...
was yet to come ... with The
Lemon Peel no longer that
Greek restaurant in Birming-
ham ... Like a cameleon chang-
ing colors, so did John's and
Fran's always-clean restaurant.
No more was it noted for just
its Greek dishes ... or lack of
atmosphere ... Suddenly, The
Lemon Peel became an "in" spot
for people who knew what had_
transpired.
An entirely new concept was
born about five years ago ...
and continues to thrive even
more as the days pass ... Its
lounge that once housed their
little 22-seater Biffs now seats
50 and is known to many as the
action-packed "The Peel" ...
Separated by a full wall is their
100-seater restaurant divided by
low paneled half-walls and
white curtains into three sepa-
rate areas.
The Theater Room with its
long silk Charlie Chaplin drape,
framed Broadway posters and
theatrical programs, is made up
of all booths ... A small V.I.P.
Room has only tables ... and
the Antique Room where once
was solely tables and empty
area, now has three large, pad-
ded booths and a fourth semi-
circular padded booth for large
parties.
There is so much goodness on
the menu now ... even better
than when John and Fran made
the drastic changeover from
their Greek restaurant ... To
this day people can't believe the
very drastic transaction.
Our waitress recently, person-
able, gracious and efficient
Marca Mannino, returns to
France Jan. 19 to finish school-
ing for her bachelor's degree at
American University in Paris
. Too bad the Kales are losing
her ... She's such a nice young
girl ... bringing me all the
component parts I requested for
a go at the "lost" Louisiana
white sauce that goes so well
with butterfly shrimp ... (I still
can't find that one missing in-
gredent) ... The lamb chops at

Lemon Peel are superb ...
marinated 24 hours before being
prepared ... to bring out the
juicy tender goodness of their
full flavor.
We sat in the Antique Room
... with its wall of authentic ar-
tifacts ... from skiis to shoes of
yesteryears ... to World War II
vintage postage machines ... to
logging saw, coal scoop, etc.,
etc., etc., etc.
Interesting lamp shades now
hang down over the booths ...
and three quiet fans slowly turn
as if to make sure they don't
disturb anyone ... Table cloths
with plexiglas tops are now at
The Lemon Peel ... and cloth
napkins are in every room.
Its menu is an 18-page spiral
booklet ... with carefully
handwritten items that include
... two pages of breakfasts and
breakfast items ... 16 appetiz-
ers ... four homemade soups ...
15 omelettes (The Lemon Peel
goes through 300 dozen eggs a
week ... 60 dozen on Sunday
morning alone) ... 14 1/2-pounder
hamburgers made with 100 per-
cent ground round and hand-
pattied (If John doesn't know
about hamburgers, who would?
Those Biffs burgers were real
good) ... 17 sandwiches ... nine
salads ... eight or more deep-
dish pizzas ... 28 dinners from
breaded veal cutlet to bar-b-q
ribs to shish kebob to steaks to
lamb chops to roast chicken, etc.
... to ten seafood dishes and
eight Greek specialties ... plus
oodles of side orders and 16 bev-
erages that include five juices.
The Lemon Peel is so very in-
timate ... cozy and comfortable
... Its cleanliness is an extreme
asset ... and it is still family
operated.
John and Fran don't have to
work so hard anymore ... they
now have over 30 employees ...
Daughter Ellie is their very
competent manager ... Daugh-
ters Kathy and Laurie are hos-
tess, waitress or whatever Mom
and Dad want them to be.
It is a big favorite among
theater-goers before and after
... open seven-days-a-week ...
serving food until 1 a.m. every
day except Sunday when the
kitchen is "only" open until 12
midnight.
Another wonderful addition is
the bake shop in back where all
pastries and breads (except
white bread for toast) are made
... The pastries are great, but
no one has been able to make
baklava as well as Fran.
Waiters wear tux shirt and
bow tie, waitresses are donned
with open tux shirts ... and the
entire atmosphere verily oozes
of friendly delightfulness ...
Add all this ... together with
prices very reasonable ... and
you have the utterly popular
Lemon Peel that John and Fran
have built into a wonderful op-
eration.
Fran's dad, Leo Dimitri, still
comes in every morning ... His
daughter, son-in-law and grand-
daughters have all pitched in to
make a once mediocre restau-
rant into one of the best around
... dollar for dollar ... within
or above its price range.

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