NOBODY
ABSOLUTELY NOBODY!
It(
,41
CAN BEAT OUR GREAT TRAYS
AND HOMEMADE GOODNESS A Peter's K Taste-A-like
AT ANY PRICE! Has Invaded West Bloomfield
EVERYBODY KNOWS WE HAVE
THERE IS
A REASON
WHY WE ARE
RATED ONE
OF THE BEST
CARRY-OUT
ONLY DELIS
IN AMERICA!
THE BEST HOMEMADE TUNA IN TOWN!
OUR HOMEMADE FAT FREE TUNA ALSO
CANT BE BEAT!
WE CUT OUR LOX BY HAND!
imm mim mos mu isms Nom mom ems mom-'mg
I OUR TRAYS CAN'T BE BEAT I
FOR QUALITY & PRICE!
MEAT TRAYS . . . $5.65 per person
* I DAIRY TRAYS .. $ 10.25 per person
* $5 OFF!
*I
ON OUR BEAUTIFUL
I ALREADY LOW-PRICED
I MEAT OR DAIRY TRAYS
*
With This Coupon
• Expires 12-31-96
DELIVERY
• Not Good Holidays
AVAILABLE • 10 Person Minimu
I. ...One Per Person
r ill
Rim 1■1 min -
Nom - moo aim
OPEN 7 DAYS-41011.-8111. 7 a.m. to 10 p.m., SUM. 7 a.m. to 8 p.m.
STAR DELI
24555 W. 12 MILE, Just West of Telegraph, Southfield
352-7377
*
Let Us Cater
Your Next Affair
* *
SZECHUAN EMPIRE.
Authentic Szechuan Cooking
• Fresh Seafood
•Cocktail
• Home of General TSO'S • No MSG
World Class Chicken
All fishes ,s0 A
10% OFF
TOTAL
BILL
DINE IN OR CARRYOUT
THE DETRO
Not good with any other offer
92
1 coupon per table • with coupon
Exp 12/31/96
39450 14 Mile Rd. corner of Haggerty in the
• Newberry Square Plaza
(810) 960-7666
Original location: 29215 5 Mile Rd at Middlebelt - Livonia
popular spaghetti salmone, working in front, making dishes
spaghetti with fresh salmon at lunchtime.
cooked in fresh tomato and cream
In the evening, Eddie and Sam
sauce ... Also linguine with red or worked the front burners, direct-
white clam sauce; spaghetti with ly in back of the dining counter
regional Italian style meat sauce; and in front of the customers,
green and white noodles with making the various gourmet
cream sauce and fresh vegetables; dishes for which the little place
penne and fresh broccoli sauteed had become so popular.
in olive oil and garlic; etc.
All three partners
Eddie and Sam left
lived within a mile of
Giorgio's to look for a
each other in Rome,
place of their own ...
Italy, and the friendship
Steve continued to work
cultivated there that
there.
continued on at Giorgio's
When Ed and Sam
and Peter's K has cul-
discovered the Orchard
minated in the three be-
Family Restaurant, DANNY RASKIN
ing partners.
they called Steve, who
The prices are very
LOC AL
quickly came aboard ...
reasonable ... After the
COLUM MST
The three young gents
first of the year, many of
worked with the Or-
the dishes will probably
chard Family Restaurant owner have to go up a dollar.
three months with intent of buy-
But this is their way of doing
ing the place.
business ... Giving the excellent
On Oct. 25, they took over com- style of dining preparations at
pletely.
very moderate prices so people
Eddie had been at Giorgio's, will come back continually for
Peter's K and when it became more ... Not a bad bit of reason-
ing.
When in, town re-
cently, Peter and Peg-
gy Kotsogiannis, who
now have Pasta D'ora
in New York's Man-
hattan, came to the
West Side Grill
owned by their for-
mer employees and
could only shower
praise on their exact-
ing accomplishment
in the preparation of
the same menu that
Peter's K had.
To serve this type
of food is one thing ...
But to prepare the
dishes properly is
first and foremost ...
This is why West
West Side Grill's Steve Sharrak, Eddie Hanna and Sam Korkis.
Side Grill is lucky in
having Eddie, Steve
hired Steve and Sam to help Giorgio's again, 11 years; Sam, and Sam doing all the food pre-
make the dishes like steak Diane nine years, and Steve, four years. sentations.
What they have now is not a
Customers include many who
in burgundy wine sauce with
mushrooms, onions and garlic; diner but a full-fledged restau- can certainly pay a lot more ...
steak au poivre with burgundy rant seating 125 people at booths But why, when they can dress
wine sauce, fresh ground pepper and tables ... It is a family-ori- very casual and have the same
and chutney; beef carpetbag with ented restaurant with gourmet steak Diane or steak au poivre or
bordelaise sauce and flamed with dining at low prices ... A seven- shrimp scampi or flaming ba-
Wild Turkey liquor; shrimp day-a-week operation ... Sunday, nanas Foster or flambe'ed cher-
Dijon sauteed in lemon butter, Tuesday, Wednesday, Thursday, ries jubilee, or pasta or whitefish,
garlic, onions, tomatoes, Dijon Friday, 8 a.m. to 9 p.m.; Monday etc. ... and even save a bundle of
money?
mustard and sherry; shrimp 11 a.m. to 9 p.m.
The entire menu is the same
Being located in an area where
scampi sauteed in lemon butter,
garlic and dry vermouth; shrimp as when they worked at Giorgio's higher prices are many times a
sauteed in Bordelaise sauce, and Peter's K After all, it's what necessity for existence brings
shrimp sauteed in marinara they know better than anything about an amazing factor when
else, so why not?
considering the costs that are
sauce, etc.
Steve's first couple of years on charged for these items.
And they make the same sev-
Don't expect linen napkins ...
en pastas served in large bowls Greenfield and Lincoln were
as before ... including the very spent making sauces, salad dress- All the cash goes into giving qual-
ings and soups ... Then he began ity food at low prices ... And com-
you didn't know about the se-
cret they have been keeping
.. And with good reason ...
But it is something that can't be
hidden for long.
The owners of West Side Grill,
on Farmington Road just north
of Maple in the Maple West
Plaza, have absolutely no reason
to fool around with what they
know best ... And this makes
them three very smart cookies.
Eddie Hanna, Steve Sharrak
and Sam Korkis are all concen-
trating strictly on what they
worked at and know so well ... A
food format that has been proven
successful ... and needs little in-
troduction.
Eddie's first job was at Peter's
K on Greenfield and Lincoln,
where he was tutored by owner
Peter Kotsogiannis on how to
make the dishes for which Gior-
gio's and Peter's K had become
noted.
When it became Giorgio's
again, Eddie remained ... and