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April 29, 1994 - Image 69

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-04-29

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

. . . George isn't greedy . . . he'd
rather his customers be comfort-
able . . . This is why he has a set-
tee for people to sit on instead of
using the space for a couple more
tables.
It is a favorite dining spot for
many . . . women in mink, men
in tuxedos, judges, bank presi-
dents, show biz and sports per-
sonalities, business folks, regular
Joes and Janes, people who
haven't seen each other in years
. . . Giorgio's sometimes gets to be
like old home week.
The name Peter's K was re-
tained for a while . . . until George
recently changed the sign and
menus to again read Giorgio's
. . . a look he still can't believe is
there again.
The flambe'd bananas Foster
($3.50), flaming cherries jubilee
($2.95) and peaches flambe
($3.95) were removed by Peter
but have been returned at these
prices . . . George's wife, Maria
Golematis, makes the luscious
pistachio cream pie with almonds
($1.95) that is now also sold
whole ($14 for eight servings)
. and for which Maria needs a
day's notice.
A special menu insert lists
nine gourmet pasta dishes .. .
over 1,000 are sold each week

Small in size and
price, big in taste.

. . . on heavy-duty pasta bowls
which George brought in when
he took over again . . . Pastas in-
clude soup, salad and roll . . . He
also has added two salads for
lunch, chicken Caesar and grilled
chicken with honey mustard
dressing, that George prepares
himself . . . along with bleu
cheese, Greek and ranch.
Giorgio's is open six days, Mon-
day-Thursday, 6 a.m. to 9 p.m.;
Friday and Saturday, 6 a.m. to
10 p.m. . Sunday is a day of rest
to get ready for another big week.
Brother Bill Golematis holds
the fort during the day . . . and
George comes evenings . . . smil-
ing and chatting in happiness all
the time until closing.
Gladys Johnson has been a
waitress there since Giorgio's first
opened . . . and now has her
granddaughter, Heidi Johnson,
also serving tables . . . Cook Eddie
Hana came soon after Giorgio's
opened . . . and brother Bill has
been there from day one.
If you don't mind sitting at a
counter or having a paper nap-
kin, get set for a treat . . . Gior-
gio's is the only counterside
gourmet cooking setup that I
know of in the United States.
Being nestled quietly on the
corner of Greenfield and Lincoln
in Oak Park, Giorgio's is probably
one of the most unsung or
unheralded restaurants in
Michigan.

Clean? . . . It has to be very
spotless, what with the gleaming
stainless steel out front for every-
one to see . . . Almost everything
is made in full view on a grilland
broiler . . . The homemade soups
are prepared in back on a stove
where other prep work is also
done.
That personal touch lost at too
many restaurants is quite evi-
dent at Giorgio's . . . And because
of the remarkable 1-696 express-
way, people who once were reg-
ulars and moved distances away
are starting to return due also to
the minutes it takes getting to
Giorgio's.
Now that Goerge Golematis is
back . . . and people are finding
out about it . . . they're coming
back even quicker.
As Andy Buerger will attest,
from the outside it looks like any
other greasy spoon . . . But Gior-
gio's is no ordinary restaurant . .
. and the secret a lot of people
hope others don't find out about.
A TRIBUTE to Chuck Muer
recently toasted one of Michigan's
most loved and respected restau-
rateurs, with members of his
family and former co-workers
telling of the real Chuck with de-
serving praise.
The attendance at Macomb
Community College was a large
one as guests listened to Bill
Kruse, Milos Cihelka, Father
Malcolm Carron, Chuck "Rocky"
Rachwitz, Chuck and Betty
Muer's daughter, Susan Muer,
brother Joe Muer, Molly Abra-
ham and C. A. Muer vice presi-
dent Roger Zingle . . . Bill was
also master of ceremonies.
Macomb College's Culinary
Arts/Hospitality Department,
with guidance of the Muer fam-
ily and C.A. Muer Corp., pre-
pared the dinner . . . passed hors
d'oeuvres, Martha's Vineyard
salad, Charley's bread, grilled
yellow-fin tuna steak and shrimp
Danielle, vegetable medley,
three-grain rice primavera and
Florida Key lime pie.
Bill and Ceci Stone brought a
picture Willie had taken with
Chuck in Florida just two weeks
before the ill-fated "lost at sea"
tragedy that befell Chuck and
Betty and two friends . . . Bill and
Ceci were also invited . . . but
couldn't go.
CONGRATS . . . to Sarah
Isaacs . . . on her 95th birthday
. . . Family and friends are invited
to the kiddush after morning
services tomorrow (April 30) at
Cong. Shaarey Zedek.
IT MAY BE an Italian restau-
rant, but owner Manuel Chavez'
roots are still Mexican . . . Thus
the Cinco de Mayo celebration
this Sunday, May 1, 5:30 to
midnight at his Ristorante de
Modesta on Northwestern High-
way in Market Street Shoppes
. . . Live mariachi music, buffet
dining, entertainment and
dancing. ❑

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