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Dimitri's Of Southfield
Returns With Its Greek Roots
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DANNY RASKIN
Local Columnist
NONFAT FROZEN YOGURT
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Expires 6-29-89
VINEYARD'S
CAFE & DELICATESSEN
• Fresh Bagels • Lox • Smoked Fish • Soups • Salads
• Over 50 Sandwiches • Chopped Liver • Houmus •
Colombo Lite Frozen Yogurt • Falafel • Etc.
32418 NORTHWESTERN HWY. Bet. Middlebelt & 14 Mile
8 5 5 -946 3
Farmington Hills
Restaurant
6066 W. MAPLE RD.
North of Orchard Lake Rd.
851-6577
CARRY-OUT DEPT.
NEXT DOOR TO OUR FULL-SERVICE RESTAURANT
Featuring
• Pizza • Ribs • Greek Salads • Lasagna
• Chicken • Sandwiches • Etc.
OUTDOOR & INDOOR CATERING FOR ALL OCCASIONS
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LCARRY OUT LOCATION ONLY • Expires 7.13-89j L 1 Coupon Per Purchase • Expires 7.13-89j
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2 GREAT LOCATIONS
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26505 NORTHWESTERN HWY.
SOUTHFIELD
6680 ORCHARD LAKE RD.
WEST BLOOMFIELD
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OMELETTE
OMELETTE
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WE'RE
BACK!
Tuner's
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• . • • • • • • • . • •
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LET US CATER
YOUR NEXT AFFAIR
64
FRIDAY, JUNE 23, 1989
Offer Expires July 3, 19 89 JN
• DOES NOT INCLUDE BUCKET,
BARREL OR WHOLE CHICKEN
26076 GREENFIELD at LINCOLN
LINCOLN CENTER
968-1100
he return of a favorite
is marked with hope
and determination.
Hope is by previous
customers who pray that
Dimitri's of Southfield will
not sway again from its Greek
style of dining to also veer in
other directions.
Determination is by
Dimitri "Jimmy" Syros, wife
Naomi and sons Nick and
Paul, that it will definitely
not alter the course of what
originally was a highly suc-
cessful format.
A wise and knowledgeable
restaurateur knows that the
second time around in the
restaurant game is a splend-
ed opportunity to take advan-
tage of previous mistakes
with nothing but full speed
ahead toward total customer
satisfaction.
Yes, Dimitri's of Southfield
is back . . . a much wiser
operation . . . at the same
locale as before . . . on
Southfield Road, a block
north of 10 Mile Road .. .
with its entrance from the
large parking lot in back.
The wisdom of realization,
in the restaurant game in
particular, is very important
. . . That of recognizing the
dos and don'ts . . . Dimitri
Syros learned a costly lesson
. . . and isn't about to have it
happen again on the golden
opportunity of the second
chance not given to many.
No more listening to others
in the extent of changing
menus from the successful
Greek cuisine to interspers-
ing with Italian, French, or
whatever . . . No more
absentee ownership . . . You
can be sure Dimitri himself
will be there . . . as a host,
they don't come any better .. .
When resting or relaxing, it's
a certainty that someone like
son Nick, also very per-
sonable, will be on the floor
greeting people in his very
gracious manner . . . No more
leaving the shop to delve in-
to other ventures like the ill-
fated Dimitri's Wildflower.
In other words, folks, this is
it . . . and for certain a wise
restaurateur likeDimitri
Syros won't allow it to slip
from his grasp anymore.
Pre-opening of Dimitri's of
Southfield was quietly passed
by word of mouth only . . . yet
about 1,000 people came to
welcome the return of
Dimitri's of Southfield . . .
taste many of its fine dishes
. . . and extend well wishes to
one of the most well-liked
gentlemen in the restaurant
field.
They saw some changes .. .
not too many . . . It wouldn't
be Dimitri's of Southfield
otherwise . . . "Hey! What
happened to the bar?" . . . No
illusion . . . it's not there
anymore . . . having been
moved into the new Niko's
Cocktail Lounge . . . In its
stead are a few more booths
and the true look of a
restaurant, not a saloon, upon
entering.
Much of the help Dimitri
had when he opened in 1982
is back . . . like day hostesses
Janet Latara and Thri DiSan-
tis . . . and excellent waitper-
son Jeff Dunlop . . . Steve
Karabetian, who started as a
busboy, became a cook and is
now one of Dimitri's top
waiters . . . Waiter Steve
Selah is back . . . and who
would dare forget Chef Tom-
my Michael, whose Grecian
fare is an epitome . . . As peo-
ple like Ray Abrams, Jules
Fayne, Leah Baum, Bob
Golding and so many others
about his lamb chops . . . split
prime and broiled to perfec-
tion . . . They'll quickly tell
you there aren't better ones
anywhere . . . Dimitri, too,
knows this . . . and shows his
keen business sense in smart-
ly allowing more people to
have them by not raising the
price . . . lowering them, in
fact . . . three juicy morsels
$11.95 . . . and five of them
$16.95.
Denise Bufalini was a
premier Dimitri's of
Southfield barmaid . . . Now
she is a much asked for
waitress . . . And there's Dan-
ny 'Theisman, assistant chef,
preparing Greek foods in the
fine Dimitri's of Southfield
tradition.
Penny White, who came to
Dimitri's a few months after
opening, graciously and effi-
ciently waited on us during
our initial visit . . . The sea
bass at Dimitri's of Southfield
is one of the dishes I
remembered as being among
the finest . . . and so it was
that I ordered this wonderful
Greek delicacy . . . Nick,
whose college training in
restaurant ways clearly
shows, deboned the Sea Bass
at our table . . . This tender
fish, when cooked correctly, is
unbeatable with a taste all its
own in olive oil and lemon
juice . . . After deboning the
sea bass at tableside, Nick
always tells his customers,
"There may still be a few
bones." . . . How many do you
know who don't say anything?
. . . Nick was correct, but
there were too few to be con-
cerned about . . . One time, I
had sea bass at a restaurant
in Greektown and it seemed
like I spent the entire evening
picking out bones.
On another visit, with ex-
cellent service by Steve
Karabetian, I had the lemon
rice soup and chicken kebob
made with marinated chunks
of chicken breast . . . Those
delicious peas served at
Dimitri's of Southfield are a
point in themselves, not over-
ly saturated in tomato juice
. . . and the oven browned
potatoes are firm examples of
choice deliciousness.
As the flaming saganaki
(Opa!) flashed upwards,
another in our party ordered
The international
menu is gone as
Dimitri's re-opens
with its successful
Greek cuisine.
the split prime lamb chops .. .
and one of the Greek salads
for which Dimitri and sons
Nick and Paul are well-noted.
Frosted glass divides the
former bar sector from one of
the dining rooms . . . new
drapes between booths . . .
recessed lighting throughout
. . . new carpeting . . . styled
fixtures . . . well-appointed
wall pictures . . . Naomi's
costume jewelry boutique in
the lobby, etc.
And imagine a "happy
time" that lasts seven hours
It's Mondays through Fri-
days from 4 p.m. to 11 p.m.
with complimentary hors
d'oeuvres in the new Niko's
Lounge . . . Also early bird
specials the entire week, 4
p.m. to 6 p.m. Mondays
through Saturdays . . . Dimi-
tri's of Southfield is present-
ly closed Sundays, but will be
a seven-day-a-week operation
come the first part of fall .. .
The early bird specials are
complete meals with soup,
salad, potato, vegetable and
bread basket.
The menu prices at
Dimitri's of Southfield are a
surprise feature . . . Every-
thing has been lowered for
consumer accommodation
without cutting whatsover of
corners . . . A keen eye and
taste bud can recognize this
latter facet, so important in