for all the creative advertising artists
and account executives that had their
offices around the area. Every lawyer,
judge and doctor of note would be
there on a nightly basis.
"'On the weekends, particularly
Saturday nights, the Chop House was
transformed into 'Club Med-zel toy.'
It was my favorite time to be there.
The tumult was non-stop, and it was
like one sensational high-energy party
where everyone knew each other —
sometimes too well.
"To fully appreciate the special
ambiance of the London Chop House
and the counterpoint played by the
patrons and players, it's important to
know the dynamics of the people
behind the scenes — those who worked
very hard to keep the juices of the
London Chop House flowing. At the
helm was co-owner/guru, Lester Gruber.
Lester was the master connoisseur of
food and wine who loved his food, but
more than anything, loved his wine.
"'Behind the bar was Jose, who was
considered the resident psychologist.
The word around the place was "for
the price of a drink, you'll get a free
shrink." I'm convinced that Jose, in
his own dysfunctional way, cured the
ills of many slightly off-the-mark
patrons. If there were 20 deep at the
bar, Jose knew everyone's name, story,
what they drank or should be drink-
ing. In addition, Jose knew the best
raunchy jokes in town and happily
shared them with everyone.
"'Then there was Andy, who
worked in the men's room. Andy was
a very kind man who sold the garde-
nias I spoke of earlier. He was also a
provider of great wisdom. Whoever
could not get close to the over-booked
Jose came to Andy for their cure.
"'At the register was Maimie, the
fountainhead of information. She was
the house philosopher and soothsayer,
who knew everything about everyone.
"'In the kitchen there were numer-
ous star chefs who created incredible
dishes during my time at the Chop
House. The first executive chef was
Pancho, who invented his famous
Pancho sauce that is currently being
featured at almost every restaurant in
town. After Pancho left, master chefs
Jimmy Schmidt and then Marty Wilk
took over. Jimmy Schmidt currently
owns the Rattlesnake Club along with
other enterprises, and Marty Wilk
owns the Excalibur Restaurant and
Banquet/Convention Center. After
Marty left, Mike Houlihan took over.
Mike currently is the executive chef of
the Tom's Oyster Bar restaurants.

To be continued in the March 31 issue. ❑

of West Bloomfield

Served Monday - Saturday
from 11:00 am to 3:00 pm

Cup of Soup & Salad
• Sandwich g Salad

OPEN FOR LUNCH
AND DINNER 7-DAYS

4189 Orchard Lake Road
Orchard Lake
248-865-0000
Fax: 248-865-0020

,

: •

'7

3/24

2000

;\

, :\,\\\

,

99