I LISTENING POST!
I BEST OF EVERYTHING
■
SUNDAY
■
MUSIC
SERIES
MARCH 22, 1992
DETROIT SYMPHONY ORCHESTRA, BASSOON QUARTET
Paul Ganson
Lyell Lindsey
Robert Williams
Victoria King
Julia Broxholm - Vocalist
Deanna Relyea - Vocalist
Local Columnist
N
Jerry DePuit - Piano
Featuring the works of:-
Cole Porter, Stephen Sondheim, Andrew Lloyd Webber
and Cy Coleman
APRIL 5, 1992
DETROIT SYMPHONY ORCHESTRA BRASS QUINTET
Kevin Good - Trumpet
William Lucas - Trumpet
Bryan Kennedy - Horn
Randall Haas - Trombone
Wesley Jacobs - Tuba
APRIL 12, 1992
MUSIC FOR FLUTE AND HARP
Alexander Zonjic - Flute
Jane Rosenson - Harp
For reservations and ticket information call 313-852-0550. Doors will
open at 11:00 A.M. with our special concert brunch served prior to
artist performance at 12:30 P.M. Tickets are $15.00 per person and
include your meal and concert. Champagne and wine will be available
upon request from 12:00 noon on.
2086 Crooks Road
Rochester Hills, Michigan 8 52-0550
WQR
WE'RE ROLLING BACK PRICES ON
COMPLETE DINNERS 15 YEARS!
95
• HONG KONG WHITEFISH
• TOKYO TUNA FISH
• SZECHUAN STEAMED
SWEET & SOUR FISH
• ALMOND BONELESS CHICKEN
• SZECHUAN BEEF OR CHICKEN
• SZECHUAN SHRIMP
AND MORE!
ALL SPECIALS NOT
GOOD SATURDAYS OR
PUBLIC HOLIDAYS
• Expires 4-15-92
SPECIALS NOT GOOD WITH ANY OTHER DISCOUNTS OR PROMOTIONS
LUNCH SPECIALS'-7"
TOKYO BEAK HOUSE FREE
FOR
2
DINNER FOR 2
44 01. 411
FOR
AND CHICKEN $ 19 9 5 KIDS! TOKYO STEAK HOUSE 10 — w
INTERNATIONAL KARAOKE EVERY EVENING • SUPER SOUND SYSTEM
ING HONG
wit DEINERY SERVICE
CALL 288-3663
_.,(EXCEPT SPECIALS)
Orchard Lake Rd. and 14 Mile Rd.
TOKYO JAPANESE STEAK HOUSE! CANTONESE & NORTHERN CUISINE
851-7400
851-8600
Jane's
Place
/il.8•111111
■ 11111151111 ■
lane,
•
('late
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Casual Dining at Popular Prices in an Intimate Cafe Setting
25861 LAHSER AT CIVIC CENTER DRIVE • SOUTHFIELD
354-3640
• Lunch Specials
MON.-THURS. II a.m.-8 p.m.
FRI. & SAT. II a.m.-9 p.m.. Closed Sun.
• Evening Specials
COMPLETE DINNERS $5 . 95
Starting At
68
FRIDAY, MARCH 20, 1992
A Quiet Little Oak Park
Spot With Unbelievable Menu
DANNY RASKIN
MARCH 29, 1992
CABARET
I
estled quietly on a
corner in Oak Park is
probably one of the
most unsung or unheralded
restaurants in Michigan .. .
From the outside, it looks like
any other greasy spoon, and
looking in, all one sees is a
long counter, a couple of
booths and some small tables.
But Peter's K is no ordinary
restaurant . . . Settled on the
corner of Greenfield and Lin-
coln, this small spot that
seats 18 at a formica-topped
counter, eight in two booths
at each end and 10 at five
tables, is the secret a lot of
people hope others don't find
out about.
It serves gourmet food at
prices that defy imagination
for these dishes . . . and those
who know of Peter's K don't
tell others.
If you don't mind sitting at
the counter or having a paper
napkin, then get set for a
treat . . . Owner Peter Kot-
sogiannis' counterside
gourmet menu is not to be
believed.
When Peter took over in
September of 1983 from
cousin George Golematis, the
name was changed from
Giorgio's to what people still
think was by mistake . . .
They imagine that the
signmaker erred in that it
should have been Peter K's in-
stead . . . However, the real
story is that it is correct .. .
standing for Peter's kitchen.
The building was erected
over 20 years ago as a 24-hour
Bill's, owned by Tom Zotas .. .
Betty Cohen, who retires in
April after 26 years with the
U.S. Postal Service, says she
was a regular then and even
more so now . . . Betty recalls
when Tom had six or seven
Biff s going at the same time,
including his most famous
one, the spot on McNichols
and Woodward.
After deviating about the
time years back when Gael
Greene, former localite
daughter of Livernois' Nat
Greene, who went on to
become food critic for New
York magazine and authoress,
dyed her hair green to attract
attention, Betty's memories
of Peter's K are many . . . Like
the days when it used to get
so crowded at breakfast that
in order to get a cup of coffee
herself she would jump
behind the counter and help
the one waitress by pouring
java for others.
When Peter came to
America from Greece in 1971
he toiled at a New York
restaurant as its dishwasher,
quit after one night and went
to work elsewhere waiting on
tables ... Before taking over
the former Giorgio's, he had
worked his way up as a
manager.
Peter's K is more than a
novelty . . . much more . . . Its
gourmet dishes you'd expect
at a topnotch restaurant are
gulped up by people who get
complete meals at prices that
seem to be a throwback to
when Peter first took over .. .
Actually, those prices aren't
too far off . . . Last time he did
any changes was three years
ago when Peter's K put on its
gourmet pasta menu . . . The
dishes he has become noted
for with counterside gourmet
dining went up maybe a
nickel or dime.
He runs a very clean opera-
tion . . . spotless as it has to
be what with the gleaming
stainless steel out there in
front for everyone to see .. .
Almost everything is made in
full view on a grill and broiler
. . . The soups are prepared in
Only 18 at a time
can sample the
inexpensive,
gourmet menu.
back on a stove where other
prep work is also done . . . His
wife, Peggy, who does almost
everything morning, noon
and night, make pies, sauces,
dressings, etc. . . . She even
waits on folks at the counter.
There's sort of a
camaraderie at Peter's K .. .
with the owner and
employees talking to
customers and making them
feel so welcomed . . . That per-
sonal touch lost at too many
restaurants is quite evident
here.
Customers enjoy banter
with the employees . . . many
who for years have been com-
ing back to Peter's K to enjoy
the choice delicacies and per-
sonal traits that Peter 1.is
tried and succeeded in instill-
ing within his hired folks,
some with him from the
begininng . . . Kim Patrick
taking care of the breakfast
crowd and when needed, Chef
Bill Golematis, George's
brother, also helping out .. .
Gladys Jackson serving lun-
ches, and three days a week
Tracey Kaczop on evenings.
There are hardly any
decorations at Peter's K, open
six days 6 a.m. to 9 p.m., clos-
ed Sundays . . . just colorful
presentation of dishes . . . The
large windows that overlook
Greenfield take away
whatever closed feeling a per-
son might get from eating at
a small dining spot . . .
Waitpersons wear clean white
shirts and clean white aprons
. . . It's not unusual to see
women in mink or men in
tuxedos sitting next to some
guy or gal just off work from
an assembly line or whatever
. . . And because of the
remarkable 1-696 expressway,
people who once were
regulars and moved distances
away are starting to come
back because of the minutes
it takes to get there.
Peter's K is a well-kept
secret . . . Its counterside
gourmet dining is something
to see . . . There's little
wonder why people won't tell
about it . . . and lie a bit when
revealing where they are go-
ing to dinner or already have
. . . Peter's K is a little place
. . . Letting others in on their
dining secret might mean
waiting in line . . . But this is
one of those few places where
the wait is worth it.
HERE'S EXCALIBUR'S
menu representations
celebrating The Jewish News
50th anniversary . . . Smoked
salmon sandwich with green
onion, cream cheese and
tomato on marble roll . . .
Smoked whitefish sandwich,
dill, sour cream, tomato,
touch of lemon, on a pop-
pyseed roll . . . Corned lamb
chops with roasted red pepper
and potato salad.
Gateway Deli will also soon
have a sandwich to go along
with those already featured
by Excalibur, Detroit Bagel &
Deli, Manhattan Bagel &
Deli, and Pickle Barrel .. .
with on board to come Stage
& Co., Ristorante di Modesta,
Unique Restaurants, Sero's,
Jane's Place and others.
DIMITRI'S FAMILY
DINER is set to open before
the end of this month . . . and
people will be able to see it for
distances around . . . The
former Denny's Restaurant
on the Northwestern service
drive and 10 Mile will have a
big red neon strip around the
entire building.
There'll be 38 padded
booths and eight tables for
the 176 seating operation
open seven days from 7 a.m.
The new menus at Dimitri's
Family Diner are for everyone
and there'll also be made-on-
the-spot dinner rolls and
pastries . . . It's a simple