PIO 0.1M MO

Have You had Big Daddy's Tommy Salad Yet?
Or Our Fabulous Lamb Chops?

Welcome to the best Greek food this

leisurely dining. Just as we re-
member, the complimentary her-
ring, cottage cheese and bean
appetizers are seldom, if ever,
duplicated.
"Maybe it's nostalgia, harking
back to the days when we were
younger, but the old standbys of-
fer service, ambiance and food
that you can't get in many of the
faddy, new dining spots, here to-
day, gone tomorrow.
`The establishments that have
survived a sluggish economy,
changes in lifestyle and shifts in
population and tastes are still
hanging in there. In my opinion,
they're hard to emulate or re-
place.
"It's also difficult to find the
middle ground between inex-
pensive fast-food chains and lit-

It is difficult to
stay on top.

tle neighborhood eateries and the
gourmet, elegant and pricey din-
ing rooms.
'We tend to, many times, fre-
quent the same restaurants over
• and over again, and though the
• food may be ample and nourish-
ing, we don't get a kick eating out
at them.
"We did find a gem in the
Gateway Deli in Harvard Row,
on Lahser and 11 Mile. The food
is surprisingly sophisticated for
a neighborhood delicatessen. The
• veal dishes are as tasty and del-
icately prepared as in a high-
price Italian restaurant.
Gateway isn't just for corned beef
anymore.
"The newly opened Eastside
Mario's on Southfield Road,
north of 12 Mile, is a little dif-
ferent than the average. The
decor is colorful and the pasta
dishes are quite good. The price
is right and you can also eat out-
side.
"It's for sure there is no short-
age of dinner places and the
restaurant business is seeming-
ly flourishing. But with all the
competition, you've got to have
• something special to keep the
customers coming back and
telling their friends to try the
fare.
"It's an indescribable some-
thing that sets certain restau-
rants apart from the rest. We
can't really explain all the qual-
ities it takes to succeed, but we
N- know them when we see them."
TOO MUCH confusion with
its next-door Parthenon House
Banquet Center ... so new name
for the restaurant is now
Parthenon Chop House on
Drake, south of Walnut Lake
Road.
Private entrance also to the
• fine dining with linen tablecloths
and napkins in an intimate set-
ting ... Seating is for 49 at 13 ta-
bles ... plus an eight-stool bar.

Folks who thought the menu
was Greek have been surprised
by the steaks, chops, seafood, etc.
items at the new Parthenon
Chop House.
All desserts are prepared and
made in-house ... Entree portions
and their beautiful presentations
bring second looks.
SUMMER PLEASURE was
certainly an apropos name for
the recent Michigan Cancer
Foundation Circle of Fellows get-
together to benefit the Barbara
Arm Karmanos Cancer Institute.
Few homes have more com-
fortable and intimate elegance
than that owned by interior dec-
orators Jack Perlmutter and Dan
Clancy in Grosse Pointe Farms.
The awesome display of im-
ported collectibles and striking
appointments make theirs a pure
showplace of quiet beauty.
Jack and Dan's home was
open for all to visit ... every room
of the refurbished 67-year-old
house.
Joe Antonini came with a ban-
daged hand ... And when asked
how it happened, he joked that
wife Kathy hit him ... Joe got it
playing golf.
Frank Ellias came with an
open collar ... Wife Betty Ellias
with her winning smile ... John
Bloom with his trademark bow
tie.
Mort Zieve played the piano,
and wife Mary Lou remarked,
"At least I always know where to
find him."
Linda Pollack Shafer (Arnold)
was one of the bridesmaids 27
years ago when Sally Sloman
and Fred Marx were married.
Barrister Sheldon Toll, there
with wife Dr. Roberta Toll, and
Fred have much in common ...
Both attended University of
Pennsylvania at the same time
... Sheldon was from Philadel-
phia and Fred from Columbus,
Ohio ... Each married girlfriends
from Detroit ... and today even
their back yards in Bloomfield
Hills are together.
CONGRATS ... to George
Winger ... on his 85th birthday
... and to Shirley and Harry Ko-
robkin on their 50th wedding an-
niversary.
NEW DINNER menu is at
Classic Coney Island, the fami-
ly kosher restaurant with its fast
food-style of eating in or carry-
out on Ten Mile Road at Green-
field in the New Orleans Mall ...
The dinner menu is available
Sunday through Thursday, 4:30
p.m. to 8 p.m.
TRY NOT TO miss it ... this
Monday, Aug. 19, 5:30-9 p.m. ...
the pre-opening of California Piz-
za Kitchen at Somerset Collec-
tion North in Troy.
Proceeds from the 4,847-
square-foot national casual full-
service restaurant, which opens
the next day, will go to the Bar-
bara Ann Karmanos Cancer In-
stitute (MCF) $30 per person.
$10 children under 12. ❑

side of Greektown...featwing wonderful Greek Favorites.
Also excellent American Cuisine

Your Hosts, Rick Rogow and Tommy Peristeris
Invite You To Join Us
For Lunch and Dinner Seven Days

LIVE jAz Z T8HpUnR.StD0A1Y2&m.iFdRnIiDgig

Featuring

MILLIE SCOTT and KEVIN CROSBY

ASK ABOUT THE EXCELLENT CATERING
SERVICES IN OUR PRIVATE FACILITIES

6199 Orchard Lake Rd., N. of Maple • 737-8600

/) a J'-TI F N 0 N

P.Iffl P.M

• Fine Dining
• Fine Wines
• Fine Cigars

RTH EN

5586 Drake Road

South of Walnut Lake Road

West Bloomfield

Chop House

A partial listing of our menu items

Appetizers

• Escargot
• Stuffed Mushrooms w/Crab
Meat
• Portabella Mushroom in red
wine sauce
• Crab Cakes
• Smoked Salmon

Seafood

•
•
•
•

Lobster Tail
Broiled Whitefish
Swordfish
Flambe-Shrimp a la
Parthenon

Menus Also Available
For Our
Banquet Facilities

Steaks and Chops

• Filet Mignon (24 oz.)
• Porterhouse (26 oz.)
• Veal Chop (13 oz.)
• New York Strip (18 oz.)
• Lamb Chops

Chicken

• Chicken Filet
• Parthenon Chicken
• Chicken Lemonato

Homemade Desserts

Pasta

• Angel Hair w/Marinara or
Garlic Oil
• Pasta Primavera
• Seafood Fettuccine

• Triple Layer Chocolate Cake
• Chocolate Cake w/Fresh
berries
• Apple Cobbler w/Ice cream
• Chocolate Mousse
• Fruit Tart

For Reservations

810-788-4567
Private Entrance

Into An Intimate
Setting of Culinary Delight

Your Hosts:
Barry Rogow and
Andy Stylianou

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