Arts & Entertainment
THE BEST aE EVERYTHING
Getting Older? No, Getting Better!
Como's Pizzeria, a Ferndale mainstay, has grown to much, much more.
I
t has always been noted as a good lit-
tle dining spot ... Especially so after
the small pizzeria was taken over by
its new owners in 1961.
In those first days of Como's Pizzeria,
purchased by Cecilia and George Grego,
on the corner of Woodward and 9 Mile,
Ferndale, she was its cook and only wait-
ress in the preparation and service of a
wonderful pizza in a much-limited menu.
As the years rolled by, Como's grew up
with continued betterment ... and as it
celebrates its 46th anniversary, a further
maturity of greater magnitude is reached.
Two years after opening, they added
another waitress, Rose Balowski, then
35 years ago Jackie Leggic and five years
later, Bobbie Waszelewski ... All three are
still working as servers at Como's, among
others who bring much satisfaction to its
many customers, which count has reached
13 million in the 46-year existence.
Since those days after Cecelia and
George took over the little Como's Pizzeria,
pizza has always been king, with almost
eight million pies served in the 46 years
since then ... But it never remained just
another small neighborhood restaurant
... and with their son, George Jr., as gen-
eral manager, Como's continued to flourish
and grow in great bounds.
Today, as Como's Italian-American
restaurant, it has reached still another
dimension of popularity with menu items
that neither Cecelia nor her late husband,
George, who passed on in 2000, ever
dreamed back in 1961 of someday serving.
Nor did they think a chef would be
hired whose talents would enable them to
do something very few if any other res-
taurants can boast ... 15 years ago, Chef
Michael Barbee took over the
kitchen after stints with East
Side Charley's and Pontchartrain
Hotel for Chuck Muer, Carl's,
Mario's, Whitney, Opus One and
Forte ... Mike's capabilities are
such that whatever custom-
ers order, he maintains will
be made for them ... Chinese,
Jewish, Mexican, Arabic, Greek,
etc., all of which ingredients
Mike keeps on hand ... If not
available, he says he will send out for them
right then and there.
This unbelievable dining asset is avail-
able without prior notice for Mondays
through Thursdays, and on one-day notice
for Friday, Saturday and Sunday, because
of their being heavy consumer days.
That Como's has today turned into more
of an upscale restaurant without the high-
er prices is attributed in no small measure
to the acquisition of Brian McNamara,
its day and night dining room manager,
whose knowledge of food and wine has
few equals ... Many Como's customers
remember Brian from his 10 years as Pike
Street general manager, Golden Mushroom
waiter, Whitney dining room manager and
Jacques waiter-manager.
Seating in two dining rooms, smok-
ing and non-smoking, is 120, plus 80 in
a separate room bar-lounge also with 30
stools, and 400 on its two patios, includ-
ing an outside bar with 20 stools ... Live
patio entertainment is Thursday, Friday
and Saturday.
Como's is open seven days, Monday-
Thursday, 11-2 a.m., Friday-Saturday, 11-4
a.m., and Sunday, noon-2 a.m. ... includ-
ing an 80-item and 10 hot and cold entree
brunch, 10-3 p.m.
As evidence of the food
quality credibility at Como's,
a 10-ounce chopped sirloin
covered with mushrooms is
just that, actual sirloin ground
from the pieces Chef Mike
cuts off sirloin steaks, $11.95.
This also carries on to its
steaks, which have reached
an even larger popularity
in the past 15 years, when
a major portion of its 6 million pounds
sold reached many plates ... Plus nearly
400,000 pounds of veal, around 500,000
pounds of chicken, etc.
Along with its large selection of Italian
and American specialties, choice items
like toasted ravioli and breaded tenderloin
steak bits with zip sauce are together with
over 11 veal dishes, around 15 chicken
preparations, breaded frog legs, shrimp
stuffed with crabmeat, grilled salmon,
broiled whitefish, etc. ... all at very com-
fortable low prices.
Como's pizzas, both deep dish and
round, remain among the finest in this
area ... tossed and prepared with preci-
sion and care in the front window facing
Woodward.
Also, with Brian McNamara on board,
his large talents in the banquet field are
being utilized in no small degree.
Its 46 years in the restaurant business
is a long time ... And the fact that Como's
gets better with each passing year is high
tribute for what has become a popular
dining institution that no longer can be
classified solely as a neighborhood restau-
rant.
OATMEAL WITH chicken stock?
... It's one of the new epicurean lunch
creations at Hong Hua gourmet Chinese
restaurant on Orchard Lake Road, north
of 12 Mile, Farmington Hills ... Quite
unique, too, is the new orange juice salad
dressing ... Then again, having strange
concoctions is nothing new for Hong Hua,
with items seldom if ever seen at other
Chinese restaurants.
THE 2008 DATE for the annual Walk
of Ages, May 18, has been filed with the
Jewish Community Relatons Council
Calendar, which hopefully should pretty
much assure that no other community
charitable event will be scheduled on that
day ... Everybody loses otherwise.
The recent Third Annual walk by
Jewish Home and Aging Services
Auxiliary brought more than 250 walk-
ers led by Grand Marshal Florine Mark
... Buggies with moms and dads briskly
pushing the prams, dogs of all colors and
breeds walking majestically with their
proud owners and ignoring the inviting
green grass on each side ... bagels, cream
cheese, trail mix, bottled water along the
way, signs for people to read ... and best
all, good weather.
SORRY, FOLKS ... I can't accept any-
thing sent without a name and phone
number or given over the phone.
CONGRATS ... To Rochelle
Mermelstein on her birthday ... To Bob
Noble on his 79th birthday ... To Sam
Borak on his 95th birthday ... To Sam
Lefton on his 90th birthday ... To Maurice
and Karen Davidson on their 35th anni-
versary. El
Danny's e-mail address is
dannyraskin@sbcglobaLnet.
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tOs
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130 May 24 • 2007
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