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 ... 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