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 ------- -------------------------------- ---------- --------- r- JN Expires 12-30-93 ------------------------- Any Large Pizza or Antipasto Salad ---J Dine In or Carry----- Out ------------------------- --------- 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,