*
WE HAVE
THE LOWEST PRICES
ANYWHERE OF
TOP QUALITY CARRY-OUT DELI
YOU CAN TELL THE DIFFERENCE
WITH OUR HOMEMADE GOODNESS!
r
ISM NM
*' $5
Big Daddy's
Celebrates First Anniversary
OFF/ •-*-
• ,
IMMO MIN MIMI 1•111•11
*
ON OUR BEAUTIFUL
1
*I
* I ALREADY LOW-PRICED 1 *
I MEAT OR DAIRY TRAYS
I •
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With This Coupon
Expires 11-30-94
ne Per Person
*
DELIVERY • Not Good Holidays I
AVAILABLE • 10 Person Minimum l
IN= IIIIII•1 IN= I ■ 1 RIM MIN IN=1 •1
WE MAKE ALL OUR FOOD
ON OUR OWN PREMISES!
•HOMEMADE COLE SLAW
•HOMEMADE POTATO SALAD
•HOMEMADE CHICKEN SALAD
•HOMEMADE TUNA SALAD
•HOMEMADE EGG SALAD
WE COOK
OUR OWN
CORNED BEEF
& PASTRAMI
OPEN 7 DAYS—MON.-SAT. 7 a.m. to 10 p.m., SUN. 7 fix. to 8 p.m.
STAR DELI
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
Let Us Cater
Your Next Affair
LA-CHICKEN
Middle Eastern Cuisine
OPEN 7 DAYS - LUNCH fa DINNER
Featuring Shawarma Chicken
Hommus • Baba Ghannouge • Tabbouleh • Fattoush • Shish Kebob
Chicken Kebob • Stuffed Grape Leaves • Vegetarian Dishes
LUNCH 11 a.m. to ANY SANDWICH $ 25
SPECIAL 4 p.m. WITH SOUP fit SALAD
FOR
Buy One Entree At Regular Price 1
Get Second Entree
Equal or Lesser Value
FREE
Dine in Only • One Coupon Per Couple I
Not Valid With Other Offers
Coupon Expires 11/3/94
JNJ
FRESH JUICE BAR • CATERING AVAILABLE
Cr)
29702 SOUTHFIELD ROAD AT 1214 MILE • SOUTHFIELD PLAZA • 443-1644
LU
Cr)
UJ
"The Simone Vitale
Brand is an assurance
of a great evening."
Danny Raskin, Jewish News
CC
w
CD
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H-
32
FOR ALL YOUR
HAPPY OCCASIONS
(810) 544-7373
DANNY RASKIN LOCAL COLUMNIST
T
his weekend to be exact, endeavor.
marks the first anniversary
So much so that Big Daddy's
of what is considered by Parthenon has become the
many to be a phenomenon largest customer of lamb chops
in the restaurant business.
in the State of Michigan ... And
When Big Daddy's Parthenon his already prominent Tommy's
opened its doors on Oct. 28, 1993, New Idea salad has been served
restaurant people and the public over 100,000 times.
agreed that the newness would
Even Greektown owners who
wear off and it would become just didn't give it more than two
another dining spot on the long months after opening are now
stretch of Orchard Lake Road's taking a second look and finally
"Restaurant Row."
admitting that Big Daddy's
After all, they said, the loca- Parthenon may not be such a
tion just wasn't a lucky one ... fluke after all ...They have big-
Didn't three other restaurants eyed glares with drooling pock-
precede it? ... Sign of the Beef- ets as a couple of them are getting
carver, Chuck Daly's Great ideas about coming Northwest.
Northern, West Bloomfield's
But the competition of a Big
Great Northern?
Daddy's isn't a weak one ...The
And haven't others
tried to buck downtown
Detroit's famous Greek-
town without avail?
...You have two strikes
already when going up
against a giant institu-
tion ... Greektown is not-
ed the nation over.
Who was this upstart,
Big Daddy's Parthenon,
to think it could play in
the same league?
But here it is a year
later ... The newness
has long worn off ... And
as the days continue to
pass, instead of being
just another good restau-
rant also-ran, making
the owners a bare living,
Big Daddy's Parthenon
has become its own kind
of an institution ... a
place where attendance
has gotten bigger Big Daddy's Rick Rogow and Tommy Peristeris.
...Where a large num-
ber of people sometimes
go every day ...Where customers strength it has built up in one
have only accolades to heap.
year can be mighty overpower-
How did this happen? ...What ing.
has made Big Daddy's Parthenon
Seems like people are talking
such a restaurant standout? about Big Daddy's Parthenon all
...Why is it still doing numbers over the state ... It has become
that parallel and even better the most talked-about restaurant
those after first opening?
in Michigan ... busy seven days
The answer isn't just dumb a week.
luck ...It's the unbeatable com-
Big Daddy's has not only de-
bination of good food, good ser- veloped into a fine restaurant of
vice, good prices that has never consistency, but also a place to be
wavered ... so very important in seen ... Not since the days of Dar-
the restaurant business that is bys on Wyoming and Seven Mile
too many times short with con- has there been an "in" place such
sistency in these three prime ar- as Big Daddy's Parthenon
...where local personalities and
eas.
And there's the leadership of national celebrities are regular
longtime restaurateur Tommy customers.
Peristeris, a legend in his own
Another major factor in the
right as one of our town's premier success of Big Daddy's Parthenon
Greek dining chieftans ... As co- is that there is almost always an
partner with Rick Rogow, Tom- owner on the premises ...This
my has instilled the pattern of has contributed greatly to the
success in their highly successful consistent good food and good ser-
vice at a place that has seeming-
ly taken the suburbs by storm.
When Big Daddy's Parthenon
opened, it had only one burner ...
Now three are going at all times
... Neither did it do any outside
catering ...Today, it caters par-
ties upwards of 300 because of a
big demand.
It is a restaurant that in one
year has already outgrown itself
... Big Daddy's is in the process
of putting on an addition with an-
other 150 seats ...The new sector
will also double as a banquet
room and have a dance floor that
may be used for other restaurant
and party purposes.
Important too, is that a dining
spot respect the dietary wishes of
customers and is able to satisfy
their needs Pianist David and
Suzie Syme, as example, love it
for this reason ...He can substi-
tute whatever is necessary to con-
form with his diet ...David's
father, Rabbi M. Robert Syme,
gives Big Daddy's his culinary
seal as one of Rabbi Syme's fa-
vorite restaurants, as do so many
others.
There was no music when Big
Daddy's opened a year ago ...
Now jazz is another favorite thing
every Thursday and Friday, 8
p.m. to midnight, with Kevin
Crosby and David Ball.
It is even the largest restau-
rant pourer in Michigan of Bel
Arboro Merlot and Kourd's red
and white wines.
Think of this, too ... Big Dad-
dy's has never had a "Now Hir-
ing" sign ... Not even before it
opened ... And 90 percent of its