Have You had Big Daddy's Tommy Salad Yet?
Or Our Fabulous Lamb Chops?
Welcome to the best Greek food this
From washing dishes on Nine
Mile, Steve moved up to wearing
the red jacket of a busboy when
9 or 10 years old ... At 14, he was
behind the counter.
Jack taught him how to make
dishes like chicken paprikash,
chicken soup, kreplach, stuffed
cabbage, etc. ... Just about every-
thing on and off the menu then.
But he was also an opposite of
Jack, very talented in day-to-day
detail that made him and Harri-
et so successful ... Steve's strength
is in creating systems and en-
couraging his help to take re-
sponsibility ... quite a difference
from Jack's interpretation of an
owner-employee relationship.
As I mentioned, the traditional
favorites have remained, but Steve
has also integrated cooking of the
`90s into the menu selection of his
homemade foods ... lower fat,
meatless, etc.
Sunday mornings, everybody
seemed to order eggs ... The wait
for them was too long ... with most
of the cause being Stage having
only three burners ... Now there
are eight in the kitchen ... and
don't think cus-
tomers aren't
appreciative.
Steve knew
Jewish cooking
... But wanted
to update the
items ... He
had also taken
specialty cook-
ing classes in various ethnic dish-
es ... Italian, Asian, etc., and
quickly incorporated this knowl-
edge into the present Stage menu.
Stage on the Boardwalk seats
150 people ... serves about 4,000
weekly in the dining room, and
about 1,000 each week from the
carry-out department.
In the kitchen are stalwarts
since its opening in 1982 ... Itta
Melman and Early Milner.
They don't come too much bet-
ter than waitperson Rochelle
Raben, daughter of ex-deli gent
Dave Raben ... She has been at
Stage & Co. eight years, also at
times a cashier, counterperson and
hostess.
Stan Snitz is everybody's fa-
vorite counterman, working be-
hind Stage's carry-out counter for
eight years amid the hanging
salamis, counters of lox, salads,
etc. ... and considered among the
best in the business.
Chris Feasal has been evening
manager 10 years, and Elsie Ja-
cobs head hostess and catering di-
rector eight years.
I mention just these names be-
cause of their longevity on the job
at Stage ... There is rarely a posi-
tion open.
Biggest seller is the good ol'
corned beef sandwich ... Following
is the Mark Beltaire salad, of
which 800 a week are sold ...
Biggest entrees are broiled white-
fish and Rosemary chicken.
This has nothing to do with
food, but so many people talk
about the ladies room that was re-
modeled according to their likes ...
Obviously, it had some failings.
"You are in the entertainment
business," Steve tells his employ-
ees. "You are like actors and ac-
tresses in a play. Make your
customers feel at home with en-
joyable moments."
They couldn't have a better
place to give the entertainment
spiel than being surrounded by
huge pictures of Laurel & Hardy,
Groucho Marx, Marilyn Monroe,
Shirley Temple, Bette Davis, Ed-
ward G. Robinson, Clark Gable,
Humphrey Bogart, etc.
Stage is open Tuesday through
Thursday, 10 a.m. to 10 p.m.; Fri-
day, 10 a.m. to 11 p.m.; Saturday,
9 a.m. to midnight; and Sunday,
9 a.m. to 10 p.m.
The tuxedoed waitpersons, ap-
preciative for the chance to show
their responsibility, serve about
2,000 sandwiches a week and un-
told amounts of salads, entrees
and side dishes.
They love the computer system
... Whatever people want is
punched in and viola! ... Out it
comes from
the kitchen
exactly how
the customer
requested.
The contin-
uation of a
time-honored
tradition has
been the fate
that brought Steve Goldberg back
home to stay ... And he has made
the most of it.
Destiny has a strange way of
doing things ... The Yiddish ex-
pression is beshert.
It's like the plan all along was
for Steve to take over and do what
he has done.
ARRIVA RISTORANTE on
12 Mile, between Mound and Van
Dyke, filing Chapter 11 isn't as
bad as it sounds ... Simply means
a reorganization of bill-paying
processes ... The food is still good
... no cutting corners ... and those
big shows continue in Arriva's
Rainbow room ... Up next is a Stan
Kenton Tribute with the Johnny
Trudell Orchestra, plus special
guests, the Four Freshmen and
lovely Sandra Mandella vocaliz-
ing the songs of June Christy, Oct.
22-27 ... Also still a lot of fun in the
downstairs Green Room, Tues-
days, Wednesdays, Fridays and
Saturdays.
CANADIAN MASTER Chef
Hans Bueschkens will be guest
speaker, 6 p.m. Monday, Oct. 7, at
the Ritz Carlton Dearborn's Chef
Celebration Tour ... with hors
d'oeuvres, cash bar and a four-
course gourmet dinner ... $33 per
ticket ... Pike Street Restaurant in
Pontiac's next theme dinner will
be Saturday, Oct. 19, honoring
Sweetest Day ... Recent hole-in-
one by George Bremen was on
Evergreen Golf Course's 123-yard
sixth hole ... George used a six
wood. ❑
side of Greektown...featuring 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
Customer
satisfaction has
grown.
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Sunday thru Friday
Dinner Only
5:00 p.m. to 10:30 p.m.
Saturdays are reserved
for private parties only.
LIVE JAZZ T8HpUnRStD0A1Y2 &foi d F RnI iDg Yt
Featuring
MILLIE SCOTT and KEVIN CROSBY
ASK ABOUT THE EXCELLENT CATERING
SERVICES IN OUR PRIVATE FACILITIES
N 0 N
6199 Orchard Lake Rd., N. of Maple • 737-8600
momranir
5586 Drake Road
HEN0N
PA
South of Walnut Lake Road
West Bloomfield
Chop House
A partial listing of our menu items
Appetizers
Chicken
• Escargot
• Chicken Filet
• Stuffed Mushrooms w/Crab
• Parthenon Chicken
Meat
• Chicken Lemonato
• Portabello Mushroom in red
wine sauce
Now serving all your favorite Greek Specialties
• Crab Cakes
including the Award-Winning -Tommy Salad
Seafood
•
•
•
•
Lobster Tail
Broiled Whitefish
Swordfish
Flambe-Shrimp a la
Parthenon
Steaks and Chops
• Filet Mignon (14 oz.)
• Porterhouse (26 oz.)
• Veal Chop (13 oz.)
• New York Strip (18 oz.)
• Iamb Chops
Homemade Desserts
Pasta
• Angel Hair w/Marinara or
Garlic Oil
• Pasta Primavera
• Seafood Fettuccine
• Triple Layer Chocolate Cake
• Fresh Cobbler of the Day
• Chocolate Mousse
• Rice Pudding
810-788-4567
Private Entrance
Into An Intimate
Setting of Culinary Delight
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LLJ
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For Reservations
Menus Also Available
For Our
Banquet Facilities
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Your Hosts:
Barry Rogow and
Andy Stylianou
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