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. (