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August 04, 1989 - Image 62

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-08-04

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

I BEST OF EVERYTHING

CHICKEN LOVERS
CAN HAVE A FOWL BALL!!!

k44_

There's a delicious new way to eat chicken. It's better tasting
.""°‘ and better for you too! Gregory's Flame-Broiled Chicken is
MARINATED (NOT FRIED). It's Indescribably Delicious
and LOWER in CALORIES and CHOLESTEROL.



, ALSO
Chicken by the Piece
or in Family Paks
Ribs — 1/2 or full order
Chicken Salad Supreme
Chicken Pasta Salad
Chicken Sandwich
Chunky Chicken Soup

DINNERS

CHICKEN

$3.65 - $4.95

RIBS

$5.99 - $8.99
Dinners include: salad,
baked beans and pita bread
with homemade honey butter.

the 'Great
Gregory'

2

GREGORY'S
GRILLE

DINE IN (CASUAL)
TAKE OUT

Minute
Service

626-8580

Open 11 a.m.-9 p.m. daily

OLD ORCHARD CENTER (15 Mile at Orchard Lake Rd.)

ok SEBASTIAN'S

RESTAURANT/ R A W B A R

Dancing Fridays and Saturdays To The
Martin Scot Kosins Trio

Sebastian's Available For
Private Parties On Sundays

For Reservations:

649-6625

2745 West Big Beaver Road In Somerset Mall

Troy

RED DEVIL

Italian American Restaurants

GREAT PRIME RIB A SPECIALTY

DELICIOUS VEAL & PASTA DISHES

YOU'LL LOVE OUR HOMEMADE GARLIC STICKS

Yards and Yards
of BRUNCH

15837 FENKELL 36470 MORAVIAN DRIVE

BLK. E. OF GREENFIELD

AWARD
WINNING
PIZZA

COR. GARFIELD

Detroit

Clinton Township

273-8844

792-7430

MMINE•1111

FREE DINNER

EQUAL OR LESSER VALUE
WITH PURCHASE OF ANY
THREE DINNERS

FREE SODA POP FOR CHILDREN

WE ONLY USE
VEGETABLE OIL IN
ALL OUR COOKING,
INCLUDING FRIED

FOODS

NO MSG ON REQUEST

FREE OFFER GOOD ONLY AT SOUTHFIELD LOCATION

WING HONG

18203 W. 10 Mile Rd. at Southfield Rd. • 569.5527

Visit Our Farmington Hills Restaurant, 14 Mile & Northwestern, 851.7400



Each Sunday 11 a.m. to 3 p.m.

$1 3 95

per person

$7 95

Children 12 and under

Reservations Suggested

Private Parties up to 200

3551050

Let
Your
Words

EMBASSY

Do
The
Talking in THE JEWISH NEWS

SUITES
HOTEL

Call the Jewish News Advertising Dept.

354-6060

aa.aa 62

FRIDAY, AUGUST 4, 1989

28100 Franklin Road
Southfield

From Car Wash
To Great Restaurant

DANNY RASKIN

Local Columnist

I

t was back in

1976 that
John Kales and his
father-in-law, the late Leo
Demitrios, bought Carl's Car
Wash next to their 22-seat
Biff's hamburger operation
that had been opened in 1965.
Today, the former Biff's is a
comfortable, intimate lounge
. . . and the former Carl's Car
Wash which they gutted, a
beautiful dining room . . .
both composing the very
popular 150-seat Lemon Peel
Restaurant on Woodward
Avenue, between 14 and 15
Mile roads in Birmingham.
Fran Kales, John's wife, is a
very gracious hostess . . .
while daughter Ellie is their
general manager, evening
waitress when needed, etc. . . .
and another daughter, Kathy,
is their assistant manager,
day waitress when needed,
etc.
Most of the desserts at
Lemon Peel are made on the
premises, including the ex-
cellent Kentucky Derby with
walnuts, pecans, chocolate
chips, coconut, served warm
with a dark chocolate sauce
. . . Frank still makes the
high treat baklava.
Ellie is a story in herself .. .
After 3 1/2 years of business ad-
ministration at Lawrence In-
stitute of Technology (now
Lawrence Technological
University), she went to work
with mom and dad learning
the restaurant business,
managing, etc.
Ellie then decided to go to
Oakland Community College
Culinary Arts School . . . com-
pleting its two-year course in
cooking, baking, etc. .. .
During her first year, she
received a bronze medal from
Michigan Restaurant Associ-
ation . . . Last December,
Ellie won a gold medal and
best of show from Oakland's
Culinary Arts School for her
beautiful wedding cake .. .
This year, MRA awarded Ellie
two silver medals.
Her wedding cake, made
with ingredients for long-
lasting, will be on display .. .
along with her medals .. .
Small wonder that she has
been receiving wedding cake
orders . . . and even smaller,
the fact that she is so adept at
food preparation, waitperson
training and other key
elements of a good restaurant
operation.
Couple of waitpersons
hadn't shown up (so what else
is new?) the evening we were
there . . . Our waitress was a

superb one . . . Ellie herself
pitching in.
The dining room is made up
of two areas . . . We sat in the
theatrical sector, with its
framed pictures of Broadway
hits, a long Charlie Chaplin
banner hanging along the
ceiling, program books from
shows galore, posters, etc.
The decor is much different
than many people will
remember . . . No more An-
tique Room with its World
War II stamp machine, shoe
shine box, early 1900s high
shoes, farmer's seeder, coal
scoop, etc. . . They have been
replaced with a modernistic
window in the wall between
the lounge and dining room

The Lemon Peel
has created a new
tradition of fine
dining.

. . . No more walking into two
separate sides . . . One door
leads into the Lemon Peel .. .
and customers walk to either
the dining room at their left
or the lounge to their right.

A no-show employee pro-
blem proved to be our good
luck . . . Ellie was pressed in-
to service and being in her
station, she waited on us.
No wonder Ellie is so good
in training others . . . She
does everything right in a
gracious, personable manner
exemplified by much efficien-
cy . . . Her abilities, we are
told, also rub off on others
working at Lemon Peel.
The new executive chef
doesn't play baseball, but
he has the same name as hall
of famer Jimmy Foxx, who
played first base for Con-
nie Mack's Philadelphia Ath-
letics . . . If chef Jimmy can
cook as well as the former
great, Lemon Peel customers
are in for some real treats.
His Cajun trout is a stan-
dout . . . and the house
potatoes with garlic, oregano
and sauteed onions a high
favorite . . . Lemon Peel is
now also quite big on stir-fry
items . . . These are among
many delights not yet on the
Lemon Peel menu.
But it is still big on burgers
. . . 10 sandwiches made with
fresh hand-molded ground
round and garnish of the
season's fresh fruit . . . At
least nine Greek specialties
besides appetizers, over seven
Italian favorites, five
homemade soups, nine salads,
more than 10 good ol'
American dinners, well over

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