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 - - 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/