THE NEW
NAKATA
JAPANESE RESTAURANT
*s•
(Formerly Nipponkai)
PROUDLY BRINGS YOU
AUTHENTIC JAPANESE DINING
Lunch and Dinner
Featuring Elegant Cuisine at Reasonable Prices
In An Atmosphere of Gracious Warmth
• Private Japanese Booths
• Sushi Bar
• Cocktails, Including Sake
Open 7 Days
Dinner: Mon.-Sat. 5:30-10:30 p.m.
Lunch: Mon.-Fri. 11:30-2 p.m.
Sunday 5 p.m. to 9 p.m.
32443 Northwestern Hwy.
Between Middlebelt & 14 Mile
737 7220
Fax: 737 7223
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Certified Steaks And Other
Great Treats In Waterford
DANNY RASKIN LOCAL COLUMNIST
eople are already asking
about opening franchises ...
And they are for sale.
And it's even though T-
Bones, owned by Gino and Jerry
Spigno, has only been open since
May 13.
It is on Elizabeth Lake Road,
corner of Cass Lake Road in Wa-
terford, and has folks coining
from all over the metropolitan
Detroit area for food that is top
quality.
Gino and Jerry turned their
former Domenic's into the 300-
seater, with tables and booths,
because of the steak craze
sweeping the country ... But
what they actually wanted was
a restaurant that would serve
everything.
The steaks are certified Black
Angus beef ... Brothers Gino and
Jerry are licensed by the Angus
Meat Raisers, enabling them to
buy from a certified Angus beef
dealer.
p
One of Metropolitan Detroit's Most
Beautiful and Exciting Restaurants
With
Churchill's of Birmingham
Presents
Our 3rd Cigar Smoke
and Dinner
Monday, Sept. 9, 6:30 p.m.
5-Course Dinner With Gourmet Wines
& Select Cigars
Biggest seller is the 14-ounce la has been with Gino and Jerry
New York strip ($14.95), then a since they opened their Ciro's on
9-ounce filet ($14.95) ... 14-ounce Cass Lake Road ... T-Bones Man-
rib-eye steak is also $14.95 ... 20- ager Diane Letch opened Peppy's
ounce T-bone and 20-ounce North for them in 1989.
The brothers are the original
Porterhouse are each $17.95 ... A
12-ounce center-cut sirloin is owners of Ciro's, which they be-
gan in 1979, serving mostly Ital-
$11.95.
On a special menu, or if asked ian, plus ribs and chicken ... Along
for, ground sirloin dinners are with T-Bones, Gino and Jerry
now own Peppy's on
also made from certified
Dix and Walton and
Black Angus beef.
Peppy's North at Eliz-
The steaks are not
abeth Lake Road and
overly spiced, and are
M-59 ... the two Peppy's
seared at a 450-degree
are Italian mixed with
grill temperature ... a big
Mexican.
reason why they are not
Decor at T-Bones is
dry, always juicy.
Southwest country-
Prime-rib lovers can DANNY RASKIN
style with game birds,
LO CAL
get a 16-ounce piece for
statues of cowboys, In-
COLU MNIST
$15.45 ... or a 10-ounce
dians, a Texas flag, etc.
portion, $12.45.
A 22-stool bar is in a lounge
T-Bones goes through almost
1,500 pounds of meat a week ... where customers also like to dine
1,100 pounds is the certified at the high-top tables.
As soon as customers are seat-
Black Angus ... and the other 400
ed, a welcomed sight is fresh,
for barbecued ribs, chops, etc.
warm bread brought to the
table ... And the server staff
has been trained not to let peo-
ple wait long.
In the restaurant business,
there are few things worse
than a hungry customer who
has to wait.
A lot of pasta is also sold at
T-Bones ... Among them, the
Texas garden pasta (sauteed
chicken strips with olive oil,
garlic, mushrooms, three
kinds of peppers and fresh
basil over linguine) is among
the best sellers ($9.95).
Featuring Davidoff
Fabulous Door
Prizes!
FINE DINING • DANCING
ENTERTAINMENT TUES. THROUGH SAT.
CJ,
— 7
F—
GC
LLJ
108
From Aug. 12 to Aug. 24
THE WARREN COMMISSION
28875 Franklin Rd. at Northwestern & 12 Mile
(810) 358-3355
Southfield
T - Bones' Gino and Jerry Spigno.
Black Angus is a select prod-
uct picked out by inspectors ...
Certified black Angus, considered
a cut above, is aged three weeks
... Many major and exclusive
clubs use only certified Black An-
gus.
In most cases, the cost is high-
er ... But what a great quality ...
Strange part is that the menu at
T-Bones is much more reasonable
than would be expected ... It's
very obvious that with the 300
seating capacity, Gino and Jerry
are mainly interested in volume
... And are willing to sell their food
for less profit but without giving
up quality, size or service.
No wonder people are flocking
there.
While there, one would never
imagine hundreds of people were
dining in the place ... That's how
big it is ... So many restaurateurs
would give their eye teeth to have
this every night.
Its servings are heavy on fish
too ... Swordfish, salmon, walleye
(pickerel) and the whitefish spe-
cials are top sellers ... When fea-
tured, mahi-mahi and red
snapper are also choice selections.
T-Bones is open seven days ...
Sunday to Thursday, 4 p.m. to 11
p.m.; and Friday and Saturday,
4 p.m. to midnight.
Included with steak, poultry,
chops and fish meals are soup or
salad, roasted house potatoes or
vegetable and bread basket.
Executive Chef Mike Palazzo-
Seafood Alfredo, sauteed
shrimp, scallops and crab
tossed with Alfredo sauce and
fettucine noodles ($11.95) is
also a favorite ... As is chicken
and broccoli Alfredo with
sauteed chicken strips tossed
with Alfredo sauce and fresh broc-
coli over fettucine noodles ($9.95).
With the pasta dishes come
soup or salad and bread basket.
Fajitas, too, go over in a large
way ... made from certified Black
Angus tips of sirloin and filet ...
Beef or chicken, $10.95 ... The fa-
jita combo keeps the kitchen quite
busy ... Strips of marinated chick-
en or steak are grilled with onions
and peppers and served with soft
tortilla shells, shredded lettuce,
diced tomatoes, cheddar cheese,
sour cream and salsa, $12.95 ...
Those who want guacamole add
$1.50.
At the entrance is a large mar-
al of Gino and Jerry's dad.
Domenico Spigno, who passed on
in 1991 ... seemingly looking
C1/