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December 05, 2013 - Image 30

Resource type:
The Detroit Jewish News, 2013-12-05

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metro >> Out To Eat

Dining Around The D

Detroit Institute Of Bagels Opens At Last

Detroit shall be a bagel desert no more! After a long wait (Red Thread featured
a story on owners the Newman brothers nearly three years ago), the Detroit
Institute of Bagels opened on Thanksgiving Day at 1236 Michigan, just down
from the Old Tiger Stadium site in Corktown. The restaurant offers 10 types
of bagels, sandwiches, Anthology coffee roasted in Corktown and WiFi. www.


Taste Of China In Farmington Hills

Grand Opening! Johnny Tam, longtime owner of Middle Kingdom Restaurant in
Ann Arbor, has recently opened a new restaurant, Taste of China in Farmington
Hills. Same great service and exceptional food. 27626 Middlebelt Road at 12 Mile
Road — next to CVS. (248) 474-8183.

Spanish Tapas
In Midtown
La Feria, 4130 Cass Ave.
in Detroit, a Spanish tapas
restaurant, opened on
Halloween. La Feria was
the restaurant that won
Hatch Detroit 2012, a yearly
competition that helps launch
a Metro Detroit restaurant
or business. The menu
follows the tapas tradition of
a number of plates that are
small portions of Spanish cuisine accompanied by wine or beer. "Think Mardi
Gras in New Orleans, Carnival in Rio, then you'll be prepared for La Feria,
Detroit style!" according to its website, www.laferiadetroit.com .

Pizza In Royal Oak
Blaze Pizza, 112 Main St. in Royal Oak, opened in October and features pizzas

ready after only 2 minutes in a scorching hot oven. Signature pies include the
Green Stripe (grilled chicken, roasted red peppers, garlic, mozzarella, arugula
and pesto), Meat Eater (pepperoni, meatballs, red onion and mozzarella), Link
In (Italian sausage, roasted red peppers, sauteed onions and mozzarella), and
Veg Out (zucchini, mushrooms, red onion, gorgonzola and mozzarella). www.


New Lunch Option in Troy
Piada Italian Street Food

opened at 2038 W. Big
Beaver in Troy in late
November. The restaurant
features thin crust bread
that is hand-rolled with
premium ingredients. At
the counter of Piada Troy,
guests choose the creation of
their dish step-by-step. The
price of the average meal is
$9, and the order is typically
completed within 60 seconds.
The Piada begins with a stone-baked Italian crust dough made from organic
and natural flours and extra virgin olive oil. Then, it is filled with high-quality
ingredients and from-scratch sauces of the guests' choice, such as steak, Italian
sausage or salmon; sauces including Pomodoro, Alfredo and pesto; a selection
of sauteed and fresh vegetables; and salad toppings of cheese, pancetta and
much more. www.mypiada.com .

30 December 5 • 2013

Esther Allweiss Ingber
Contributing Writer


ho argues with a Greek God?
On a wall at Kalamata
Greek Grill in Royal Oak, a
whimsical-looking Zeus proclaims: "Best.
Gyros. Ever."
And he does have a point. The lamb-beef
gyro meat, house-marinated fresh chicken Greek Power Bowl
breast, grilled vegetables, meatballs and
pork are main ingredients in what brothers busy Woodward, the restaurant boasts a
and partners Tom and Dennis Chinonis call
sign that lights up in purple sparkles.
"the world's greatest gyros."
Led by regional manager Emily Dixon
Six "styles" of gyro are possible, such
and back-of-house operations manager
as Zesty, which has tomato, pepperon-
Wade Dixon (Emily's brother), both in
cini and a "zesty" feta dip. I tried Greek
Royal Oak, and manager Erika Carbonara
Cowboy and got a hand-crafted pita bread in Troy, Kalamata employs personable
filled with tender meat, green pepper
crews who work behind a refrigerated
and red onion in a thin, delicious and not
counter. They are adept at creating meals
overpowering Greek barbecue sauce.
with total customization in a matter of
You're not done yet. The add-on choices minutes.
for your gyros, include the Power Scoop,
Looking beyond gyros, the "Plates"
which is Greek quinoa, and Donkey Style, menu category offers five choices. I really
Greek fries mounted on any gyro. There
like the lemon-roasted half-chicken, mar-
are 10 toppings, including sliced beets,
inated in lemon and herbs and rubbed
Parmesan and dark purple Kalamata
with spices. It's a big portion, too. Three
olives. Finally, six sauces are available;
salads — Greek, Village and Caesar —
among them, hummus and traditional or
come with several add-ons.
creamy Greek dressing.
The "Specialty Sides" list includes my
"There are a million ways to build our
recommendation: spinach pie in a very
gyros:' said Tom Chinonis, including
flaky crust. "We roll them in the back and
ditching the bread for a rice bowl or fresh
bake them ourselves," Tom said.
Romaine wrap.
Despite only one choice available,
The food has earned Kalamata a loyal
Andrea Liberman of Walled Lake said
following. It dates to 2008, when attorney
Kalamata makes "better than the usual
Tom and businessman Dennis opened the chicken lemon rice soup. It has big
first Kalamata in Troy. The second out-
chunks of chicken:'
post, since July, is on Woodward Avenue,
Popular with most customers is the
south of 14 Mile. The brothers intend to
Greek Power Bowl, introduced earlier
franchise their fresh and fast Greek food
this year. "Greek-style" quinoa, a protein-
brand throughout Metro Detroit.
packed grain, comes in a chilled bowl
For an example of business success,
with minced vegetables and may be
the Chinonis brothers' Greek immigrant
topped with chicken or another protein
father and uncle founded
— "a great take-out
and later sold Yaya's
option:' Tom said.
Kalamat a Greek Grill
Flame Broiled Chicken
Kalamata "likes
$1/2 out o f $$$$$
working with Michigan
restaurants. Dennis' duties
32538 Woodward Ave.
included developing new
companies:' he said,
Oak, MI 48073
through its supplier
(248) 291-6187 and
It took the brothers a
Atlas Wholesale Foods
3149 Crooks Road
of Detroit. During the
couple of years to finalize
MI 48084
their concept for Kalamata
holidays, customers can
(248) 643-2600
Greek Grill: a combination
receive a complimen-
of tradition and modernity
tary $25 discount card
with a sense of fun.
on catering orders of
$150 or higher.
"We're proud of our
Greek heritage:' said Tom, alluding to
Tom sees opportunity in the Kalamata
both their menu and display of old family concept because "people's food choices
are changing. They're in a hurry but want
photographs in black and white.
Kalamata uses silverware, energy-sav-
healthy, flavorful choices. We are part
ing LED lights and recycles its plastic and of the 'new Detroit' — holding onto our
cardboard. To get noticed at night along
roots as we move forward:'

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