Tommy Peristeris

and

Rick Rogow

invite you to join us for lunch or dinner 7 days a week

years in the restaurant business ...
born in the ghetto of New York City,
coming to Detroit in 1918 ... and
working at some of Detroit's best
restaurants ... Cliff Bell's, London
Chop House, Statler Terrace Room.
In the '20s, he saved up a lot of
money and went to Florida and
opened the Continental Club, near
Miami ... After losing a wad in a cou-
ple of months, Albert came back to
Detroit and got a job as a bus boy.
His wife, Betty, was a wonderful
cook and ran a spotless kitchen ... She
made all the soups (everything was
homemade) and her pies were lus-
cious.
People came from all around
Detroit, Birmingham, Royal Oak, St.
Clair Shores ... especially for Albert's
Hungarian beef goulash ... It was a
delicious dish ... And the hamburger
steak, a pound and a quarter, too,
made by Betty ... When someone did-
n't eat everything, she would ask them
why, was anything wrong? ... Betty
used to inspect everything that went
out of the kitchen.
Albert's Dining Room never had
checks ... "Just tell me at the cash reg-
ister what you had," he used to say. "I
trust you."
THE BUTCHER'S INN came by
its name honestly, since it was a
favorite hangout for thirsty butchers
who dashed into the place all-day long
from the packing and slaughter hous-
es in the neighborhood ... on the cor-
ner of Riopelle and Winder.
It was always something of a shock
for newcomers ,,when they saw their
first butcher, dressed in bloodstained
smock, down a shot of whiskey and
bolt out the door.
One of Detroit's most interesting
restaurants, Butcher's Inn was also one
of its most unprepossessing and hard-
est to find ... With a little diligent
searching, it always turned up and the
search was well worth the effort.
The ancient red brick structure had
been a restaurant for years ... Before
that, it was a blind pig, gambling
house and probably a few other
things. -
The fare at Butcher's inn was simple
and good and leaned heavily to beef.
It had a terrific location for a
restaurant ... Whenever it ran out of
anything, the owners would just go to
any one of a dozen packing houses in
the neighborhood.
Aside from thirsty butchers, the
place was a favorite spot for steak-
and-chop people, such as advertising
men and women, baseball and hockey
players, truck drivers, farmers and

}laving A Party?

2 Reasons why yan shouldn't
go anywhere else

Reason Number 1

• No Room Rental

• No Charge to Cut & Serve
Your Cake

• No Charge for Passing
Hors d'oeuvres
White Glove Butler Style

• No Charge for Bartender

• No Charge for Dance Floor

• No Charge for
Colored Napkins

• No Charge for Skirting Tables

• No Charge for Unlimited
Hors d'oeuvres

reason Number 2

"I must Compliment YOU and
Big Daddy's Parthenon on
your outstanding food and
fine customer relations ...
YOU truly understand
the word customer."
IRENE LUCAS FIELDS

"There was nothing that we asked
for that he said he could not do.
His answer to everything was
'I'll take care of it'... and HE DID!"
LINDSAY 6 BRADLEY FINKEL

"You told me not to worry,
but I did. And I truly
had nothing to worry about."
AHEM; RICK;
JENNI b SCOTT

• No Hidden Charges

• No Gimmicks

ARTIE SAYS:

years of Hospitality
Experience in Catering
your needs. Over 2000
successful parties in
the last 3 years.

20

P.S. Who said the pen wasn't mightier
than the sword

Musk & Dancing
At Big Daddy's Is Back
Every Thursday,
Friday and Saturday
As of January 25

1 / 5

6199 ORCHARD LAKE RD. (North of Maple) WEST BLOOMFIELD, MI • (248) 737-8600

2001

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