Best of Everything/Listening Post
HULA
SOUTHFIELD
A FAMILY AFFAIR
❑ a variety of homes in every style and
price range
❑ central location with easy access to all
major freeways
❑ rich community life
❑ warm, friendly neighborhoods
❑ award-winning City services and
recreational facilities
❑ a school system nationally-
recognized for excellence
T
For more information:
City of Southfield Housing and
Neighborhood Center, 354-4400
Open Monday through Friday,
8 a.m. to S p.m.
SOUTHFIELD
The Center of It All
Plan The Perfect
Party!
* All-you-can-eat pizza and salad packages for
groups of 15-100
* In Buddy's party room.
* Carry-out service for your office party.
* Call for reservations today!
FARMINGTON HILLS • 6554604
Mickliebeit)
Northwestern Hwy. (W.
e
WATERFORD • 683-3636
Highland Road (14.59) at Pontiac Lake Rd.
ROYAL OAK • 5440000
Woodward, 6 blocks N. of 13 Mile Rd.
BIRMINGHAM • 645.0300
Maple Rd. & LaMar
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r-
JN Expires
12-30-93
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Any Large Pizza
or Antipasto Salad
---J
Dine In or Carry----- Out
-------------------------
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GOURMET DINNER
FOR 2
LUNCHEON
BUFFET
NOTHING UKE IT ANYWHERE!
INCLUDE&
MON. - FRI. 11 a.m. - 2 p.m.
• SIZZUNG RICE SOUP • EGGROLL • SHRIMP BALL &
BROCCOU • VEGETABLE FRIED RICE • SINGAPORE
NOODLE CHICKEN • MONGOLIAN BEEF • FORTUNE
COOKIES • PEANUT BUTTER SUNDAE
$19 FOR TWO!
ALL-YOU-CAN-EAT
rTEMS GALORE INCLUDING 4 ENTREES!
$5 25
per person
•EXOTIC DRINKS • CHOICE COCKTAILS • PRIVATE DINING ROOM • CATERING • LUNCHES
TNE GREAT WALE
33135 Grand River (Drakeshire Shopping Center)
A New Greek Restaurant
Fills Old Northwest
476-9181
in the
JEWISH NEWS
' Call the Jewish News Advertising Department
354-6060
here have been ethnic
restaurants galore in
the northwest sector of
metropolitan Detroit
. . . But never a large and lav-
ish Greek restaurant . . . Small
ones with very limited menus,
yes . . . Even some American
dining spots that served Greek
food, too.
The reason why a biggie nev-
er came to the northwest sub-
urbs, as so many have said,
could be that if one did, the
large-scale Greek restaurant
would most certainly have to
rank among the best to survive.
Residents of the northwest
area, predominantly Jewish,
had tasted the real thing as reg-
ular customers of downtown
Detroit's Greektown, which
boasted some of the finest
Greek food to be had.
When that authentic Greek
restaurant came, critical cus-
tomers would be slightly wary
. .. and compare it with the
Greektown they have loved for
so many years.
Finally, the time arrived, and
when it did, Big Daddy's
Parthenon on Orchard Lake
Road, north of Maple, in Or-
chard Mall and Sugar Tree
Center, was ready with both
barrels to fulfill the challenge
that would surely be presented.
It has been crowded every
day . . . and meeting the tests
with come-back satisfaction.
At last . . . a full-scale Greek
restaurant is here ... owned by
Tom Peristeris, who has had
Parthenon and New Parthenon
in Greektown over 20 years,
and Rick "Big Daddy" Rogow,
with one or both always at the
restaurant.
Tom and Rick can boast their
Big Daddy's Parthenon being
among the very few Greek
restaurants that serves fresh-
cleaned-and-cut-on-premises
green beans . . . Canned green
beans have been a Greektown
staple . . . For this restaurant
alone, over 1,000 pounds of
fresh green beans a day are
used.
And what would an authen-
tic, full-scale Greek restaurant
be without good lamb chops .. .
This is a main criterion that
Big Daddy's Parthenon has also
met in a large way . . . Take it
from thousands of critics, the
top-grade large lamb chops
served are juicy, tender and
meaty . . . very succulent . . . A
Greek restaurant without good
lamb chops is like a well with-
out water.
R ick Rogow
m Peristeris
When a new restau-
rant opens, it is only natural for
it to be given the once-over try
.
v a on m
d
cumspect about its continuous
existence . . . However, cus-
tomers are coming back a sec-
ond, third, fourth and more
times . . . No restaurant can ask
for a better recommendation.
Big Daddy's Parthenon,
opened Oct. 27, is serving be-
tween 4,000 and 5,000 people
every week, and there is little
sign of a letup . . . Especially not
with so many people returning.
It seats 160 in the main din-
ing room and 20 at a full-service
bar lounge.
The transition from former
Great Northern to Big Daddy's
Parthenon is little short of
amazing . . . Ron Rea has done
another masterful interior dec-
orating job.
Tom Peristeris wanted it to
look like a restaurant in his
hometown of Mouzaki, Greece,
from where he emigrated to
Canada in 1970 and came here
as a busboy, waiter and cook
. . . Tom opened his downtown
Detroit Parthenon in 1975.
Although a bit more elabo-
rate than what Tom remem-
bers, Big Daddy's Parthenon
still captures the feel he has
wanted, even including the
blue-and-white-checkered linen
tablecloths . . . They are angle-
crossed with solid white linen
tablecloths accompanied by
white linen napkins.
There are a fireplace, Greek
maps, Greek pictures from var-
ious villages, Greek columns,
mural of the Parthenon as you
enter, custom lighting fixtures,
bare ash floors and carpeted ar-
eas, mahogany and white brick
trim, etc.
Tom admits that the lamb
'Opal"
chops at Big Daddy's
Parthenon are better than the
ones at his New Parthenon in
Greektown, which are consid-
ered among the best . . . The
greaseless lamb chops (five
large $19.95, or three large
$14.95) are naturally one of the
biggest sellers . . . Big Daddy's
Parthenon goes through 5,000
of the juicy tenders a week.
Tommy's "New Idea" special
salad ($4.50) is the original way
of making a Greek salad . . . No
so-called Greek dressing . . . only
no-cholesterol virgin olive oil
. .. Between this and the regu-
lar classic Greek salad ($3.95),
3,000 orders are brought out
weekly.
Another big seller is the Gre-
cian chicken stir-fry, mixed
with olive oil ($8.50), of which
there are few equals . . . At least
500 orders a week are served
.. . Big Daddy's Parthenon
presently goes through over
1,000 pounds of chicken a week.
The broiled sea bass, an au-
thentic Greek restaurant sta-
ple, is another rapid seller .. .
Big Daddy's Parthenon brings
customers 500 pounds of this
great delicacy, $11.95 for this
1.5 to 2-pound Mediterranean
swimmer.
Big Daddy's Parthenon
makes its own desserts, includ-
ing excellent rice pudding (2,000
orders a week) . . . Another big
favorite is one made personally
by Tom . . . Parthenon cake .. .
with his mother's recipe from
their little Greek village .. .
1,000 $2.25 slices a week at
latest tally are brought to the
tables.
It makes a wonderful vege-
tarian pastitsio . . . carrots,
spinach, macaroni, feta cheese,
$7.95 . . . And what would an
authentic Greek restaurant
worth its weight in olive oil be
without flaming saganaki,