FOOD

FOODIE

Big Tommy's

Parthenon

By Esther Allweiss Ingber

know about you, but I've got
wonderful memories of hanging

Don't

out in Greektown

during the late

1960s and '70s. The Monroe Street dis­

trict in Downtown Detroit bustled with

great

restaurants and other tenants in

atmosphere decidedly more Greek
than it is today.
I'm glad to report finding the same

an

delicious, authentic fare served up
in hearty portions at Andy and Elena
Stylianou's Big Tommy's Parthenon, a

restaurant-bar in Novi.
The Greektown pedigree is for real.
The Stylianous, married 20 years with

three children, met as co-workers at
her father's New Parthenon restaurant

in

Greektown, the successor to Tommy

Peristeris' Old Parthenon. Several cooks

who worked for Peristeris prepare his
classic recipes at Big Tommy's Parthe­

non.

Elena's dad went on to operate
the former Big Daddy's restaurant on
Orchard Lake Road in West Bloomfield,

while his

original

Little

Daddy's location

remains in business

on

Northwestern

Highway in Southfield.
Andy's relatives also owned family
restaurants, so being on premises is
the lifestyle he and Elena grew up with.
As Big Tommy's owner-managers for
nearly three years, they and their staff

make customers feel welcome.
Big Tommy's formerly was a Leo's
Coney Island and the dancing Manhat­

moussaka (made with egg­
plant), a stuffed grape leaf
and vegetable of the day. We also

split

Big T's Original Parthenon Salad, a pe­

rennial favorite that includes tomatoes,
beets, Feta cheese, olives and more. The

salad is served with its trademark dill­
enhanced creamy dressing.

We had

much to eat, but as Elena
said, "Greeks have large portions so you
can take food home for the next day.

Club before that. Today's spacious
dining room is dotted with television
screens. Framed sports pictures and
memorabilia hang on the walls. Bare

tan

Just like

tables at lunchtime lend an unpreten­
tious feeling, while cloth tablecloths
and napkins come out each evening
for more formal dining. Some guests

currently choose to sit at wrought-iron
on the patio. Additionally, a ban­

tables

with separate entrance can
accommodate up to 200.
Are you ready to hear about the fresh,

quet

offers the sauteed lamb
along with spinach pie,

room

Greek food?

so

family:'

Big Tommy's offers variety for inde­
cisive guests with its special appetizer
plate ($12.99). The sampler consists of
sliced gyro, spinach triangle, fried cala­
mari, boureki (cheese pie), spinach leaf

and chicken meatball, better described
as a full-flavored Greek chicken patty.

Saganaki

tableside

-

Kasseri cheese flamed at

(just say:"Opa!")

-

is another

mouthwatering
I adore Big Tommy's lamb shanks, so

popular appetizer.

tender that the meat falls off the bone.
Lamb is ordered with a side, such as
peas, rice, potatoes or green beans (my

salads, sandwiches and burgers served
on artisan-style buns, Big Tommy's
offers several fish, chicken and pasta

favorite since Greektown), and a deli­
cious tomato-on ion-herb sauce covers
all.
At lunch recently, my friend Sue and I
shared the Combo Plate ($13.99), which

dishes. Three

Elena herself bakes the restau-

rant's standout Parthenon cake, her

grandmother's recipe featuring layers
of pineapple sponge and pudding
custard. It's been ordered for wedding
cakes. Baklava and rice pudding are

other house-made desserts. I'm not

but couldn't get enough
of the creamy white stuff topped with
plump cherries in a syrup.

Michigan-made wine is part of the
full-service bar, as well as "Happy Hour"
discounts from 3-6 p.m.

Big Tommy's, open daily for breakfast,
lunch and dinner, offers brunch special­
ties on Saturdays and Sundays till 2:30.

Also

on

weekends is

a

live

comedy club

downstairs. Admission is $15 at 8 p.m.
Friday and Saturday, or pay $10 addi­

tional for the dinner-show

package. RT

In addition to the extensive array of

double-split and marinat­
ed center-cut lamb chops are a favorite

lunch

from the broiler. Dinner and
specials are available if the full

menu

isn't

entree

BIG TOMMY'S PARTHENON
40380 Grand River

Novi, MI48375
(248) 615-2102

www.bigtommys.com

$$ 112

out of

$$$$

quite enough.

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•

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nID TlmUID I August 201533