IBEST OF EVERYTHING r"--
dining room, carry-out and trays
grttEfi
T3ftS
• breakfast • lunch • dinner
• after-theater • kiddie menu
open tuesdays thru sundays
10 a.m. to 11 p.m.
(
968-0022
lincoln shopping center, 10 1/2 mile & greenfield, oak park
Taxwi-44
A Tradition
Since 1934
_gine anin 9 and Coca t a itj
Fred Bayne at the organ nightly
(313) 541-2132
GOLDEN BOWL
Restaurant
221% COOLIDGE AT 9 MILE In A & P Shopping Center
DINE IN & CARRY-OUT
398-5502 or 398-5503
SZECHUAN. MANDARIN, CANTONESE & AMERICAN CUISINE
OPEN 7 DAYS-Moo.-Thors. 11-10, Fri. & Sat. 11-11, Sun. & holidays 1 p.m. to 10 p.m.
• Banquet Facilities
Your Chef: FRANK ENG
THE GOLD COIN
[c=1
OPEN 7 DAYS — YOUR HOST: HOWARD LEW
COMPLETE ■ ,.. 1(
CARRY-OUT
AVAILABLE
SZECHUAN, MANDARIN, CANTONESE
AND AMERICAN FOOD
24480 W. 10 MILE (IN TEL-EX PLAZA)
West of Telegraph
353-7848
arNE GrZEAT WALE
SERVING YOUR FAVORITE EXOTIC
DRINKS & CHOICE COCKTAILS
I •
PRIVATE DINING ROOM
BANQUETS • PARTIES • BUSINESS MEETINGS I
Your host . . . HENRY LUM
Businessmen's Luncheons • Carry outs • Catering
35135 Grand River, Farmington
(Drakeshire Shopping Center)
476-9181
HOA KOW INN
Specializing In Cantonese, Szechuan & Mandarin Foods
Open Daily 11 to 10:30, Sat. 11 to 12 Mid., Sun. 12 to 10:30
—
13715 W. 9 MILE, W. of Coolidge • Oak Park
— Carry-Out Service
KING LIM'S GARDEN
Mandarin, Szechuan & Cantonese Food
28196 GREENFIELD, LINCOLN CENTER. OAK PARK
Mon.-Thurs. 11 to 10:30
Fri. 11 to 11, Sat. 11 to 12
Sun. 12 noon to 10
968-3040
547-4663.
OPEN 7 DAYS
A WEEK
NEW KING
LIM'S
3305 Auburn Rd.
Car Out Service
852.8280
Catering To Parties Available
Exotic Cocktails
FLOWN IN FRESH
EXPRESSLY FOR YOUR DINING
at
the
ENGLISH DOVER SOLE
KINGSLEY INN 642 0100
-
KOW KOW INN
• Famous Chop Suey • Cantonese Food • Steaks • Chops • Sea Food
OPEN Mon.-Sat. 11 a.m.-12:30 a.m., Sun. & Holidays 12 Noon 12:30 a.m.
CARRY OUT SERVICE
EASY PARKING
322 W. McNichols Bet. Woodward & Second
60
FRIDAY, JULY 17, 1987
DANNY RASKIN
Local COlumnist
1128 E. Nine Mile Road (1 1/2 Mile East of 1-75)
Recommended by AAA & Mobile Guides
Area Restaurant Is A Draw
868-7550
I
t's just a little place .. .
doesn't seat more than
35 people . . . 28 on stools
at a counter, two wooden
booths and five two-top tables
along the windows.
But Peter's K restaurant on
the corner of Greenfield and
Lincoln . . . has folks coming
from everywhere for its
gourmet-style dinners served
after 5 p.m.
Bank presidents, sports,
radio and television stars, cor-
porate heads, just plain Joes
and Janes, etc. etc., sit at the
counter and enjoy things like
shrimp dijon (sauteed in
lemon butter, garlic, onions
and tomatoes), with dijon
mustard and dry sack sherry.
Served over rice . . . or steak
Diane (tenderloin cooked in
burgundy wine sauce with
mushrooms, onions and
garlic) . . . or chicken Marsala
(breasts sauteed with
mushrooms, onions and
garlic, served in a Marsala
wine sauce) . . . or steak au
poivre (tenderloin cooked
with Burgundy wine, fresh
garden pepper, chutney,
mustard and flamed with
Burgundy) . . . or veal picante,
veal carpetbag made with
Bordelaise sauce and flamed
with Wild Turkey). Lake
Superior whitefish bought
daily, ocean perch, sirloin,
filet, calves liver, chopped
sirloin, etc.
They come from everywhere
. . . West Bloomfield, Novi,
Grosse Pointe, Pontiac, Novi,
Farmington, etc . . . and once
a week, a family of eight to 15
people "jam" the place.
Counterside gourmet din-
ners come with soup, salad
and fresh vegetable . . . and
most cost less than half
anywhere else.
How can it be done? . . . The
overhead is low . . . and only
decoration is a B'nai B'rith
plaque on the wall . . . The
restaurant has to be clean .. .
especially the back grill,
because people are continual-
ly looking at the grill while
watching their food being
prepared.
There's parking for only 18
cars at Peter's K, owned by
Peter Kotsogiannis and wife
Peggy, who makes those
luscious desserts like
pistachio pie, plus salad dress-
ings, homemade spinach pie
and other choice selections.
This is the place that
originally was a Biff's opera,
tion . . . then Spiro's owned by
two separate owners . . . and
Giorgio's . . . When Peggy's
first cousin, George
Golematis, called and told
them to come here from New
York . . . that he was moving
to another location (former
Tweeney's in Birmingham)
and had his little restaurant
for sale, Peggy and Peter
came in to buy the dining
spot . . . Peter had worked in
restaurants all his life in the
United States as waiter and
cook since coming here from
Greece in 1971.
What did the "K" stand for
people asked when Giorgio
took his name to Birm-
ingham and. Peggy and Peter
took over? . . . Contrary to a
lot of thoughts, it wasn't the
first initial of their last name
. . . and Peter said if they
guessed, he'd buy them free
dessert . . . then gave in and
told of its meaning "kitchen"
. . . And so Peter's K
Restaurant was born.
He is a quiet, unassuming
and pleasant gent . . . hard-
working and stickler for
policy of satisfying customers.
Salads are a big thing at
Peter's K . . . especially his
Caesar salad specialty which
is pre-made and kept within
refrigerated doors.
Biggest seller at lunch is
the tuna . . . and at dinner the
fresh whitefish . . . One scoop
of tuna is $2.75 and two
scoops $3.75 . . . both on beds
of lettuce.
Peter makes the dinner
specialties . . . George
"Giorgio" Golematis's
brother, Bill Golematis, does
breakfast and handles the
grill at lunch . . . Peter is
always there helping out in
some way.
His and Peggy's 15-year-old
daughter, Ilene, works every
Saturday as a waitress .. .
and two or three times a week
as a busgirl . . . All-around
gent Nick Konitsiotis helps
do whatever necessary in
evenings . . . busing and
working the grill.
I sat on a comfortable padd-
ed stool and enjoyed a fine
and quite different experience
. . . as gracious, efficient Bar-
bara Davis, three years with
Peter, brought me the tasty
chicken Marsala, fresh crisp
salad, lemon rice soup (Peter
makes all the soups . . . and
there's a different choice each
day to go along with his dai-
ly lemon rice standard) .. .
Barbara's daughter, Tracey, is
also a waitress there at
breakfast and lunch.
Although Peter's K is a very
small operation, there are
always two waitresses during
the day and two in the even-
ing . . . The other night
waitress while I was there is
personable Kim Patrick.
Back room of this little
restaurant is used strictly for
storage, dishwasher and walk-
in cooler . . . everything is
prepared in front of the
counter . . . Along the window
is a padded stool where peo-
ple sit waiting for others to
get up from a satisfying stool
seat.
Where is George "Giorgio"
Golematis today? . . . he has
Annie's Kitchen on Grand
River . . . The move to former
Tweeney's in Birmingham
didn't work out as planned.
George's dream at the
former Giorgio's had become
a reality for just two years .. .
Peter's K celebrates its fourth
anniversary Sept. 1 . . . with
only one wish . . . to have
maybe another stool or two or
three.
DELI UNIQUE of West
Bloomfield and Matt Prentice
should be open in about a
week . . . at locale of former
Encore and Shanghai
Shapiro's in West Bloomfield
Plaza on Orchard Lake Road.
Matt's only fear is of getting
"swamped" when the place
first opens . . . He's too good
a restaurateur not to know
that things can't be just pro-
per when a restaurant is new-
ly opened.
WHEN he isn't sitting in
his "office" nearby the cash
register, Louis Bricolas is
host, busing tables, cashier-
ing, etc. . . . at Greek Islands
owned by he and sister Alex
Bricolas Havens on corner of
Monroe and Beaubien in
Greeltown.
But Louie's first love has
always been outside catering
. . . and after getting the
restaurant on its very solid
feet as one of Greektown's hot
spots for dining, he is now
able to give it the concentra-
tion catering deserves . . .
coupled with delivery and
setup anywhere without
charge . . . even boats,
airplanes,says Louie).
His and sis Alex's Greek
Islands seats 135 and is
always jumping . . . Impor-
tant is the good food and ser-
vice and intimate atmosphere
. . . You'll almost always
bump into someone you know
there . . . No parking pro-
blems with valet parking lot
in back and an entrance right
there also.
I had the orange roughy
and chicken kabob chunks of
breast, village salad with
beets, cucumbers and