raskin
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Same Name,
New Owners

I

Danny Raskin

Senior Columnist

A new and
different
Como’s from
Peas & Carrots
Hospitality
Group.

t might have seemed strange that the
Peas & Carrots Hospitality Group
would want to continue using the
Como’s name unless it were to retain the
recently closed restaurant as it once was
with much glory on Woodward, Ferndale
… and almost completely refurbish it …
which it will definitely do.
Como’s former owners, George and
Cecilia Grego, once told me they had
kept the name of the then former little
Como’s Pizza in 1961 because they were
short on money to purchase another sign
and change the names on everything.
New owners at Peas & Carrots
Hospitality Group, Zack Sklar, Jim
Bellinson and Josh Humphrey, do not
have that problem but they will also
retain the same Como’s name.
Cecilia is the aunt of the late Frank
Passalaqua, who owned Mario’s … His
son and her nephew, Vince Passalaqua,
is presently doing a fine job as owner of
Mario’s on Second, Detroit.
When she and George took over the
previously named Como’s Pizza on the
corner of Woodward and Nine Mile
Road, Ferndale, Cecilia became its cook
and only waitress of a very limited pizza
menu … The Gregos didn’t hire their
first waitress until two years later … But
it didn’t remain just another small neigh-
borhood restaurant … and, eventually,
extended its menu choices with the addi-
tion of a chef.
Como’s ultimately turned into more of
an upscale dining operation without the
higher prices … and acquired a day and

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Tom Brady is asking guests to bring a cat
or dog food donation with them on the
28th … People who have fallen on hard
times will be given pet food for their
animals.
WHO’S WHERE DEPT. … Jim Hiller,
former head of Hiller Markets … whose
first job years ago was as an attorney
with Levin, Levin, Garvett & Dill, legal
handlers then of the Jewish News and
its first owner Phil Slomovitz and son
Carmi … Today, Jim consults for vari-
ous types of companies… those seeking
more profitable ways or new businesses
needing assistance, etc. … including, of
course, food-related companies.
OLDIE BUT GOODIE … The owner
of a small delicatessen was being ques-
tioned by an Internal Revenue Service
gent about his tax return. He had report-
ed a net profit of $80,000 for the year.
“Why don’t you people leave me
alone?” the deli owner said. “I work like
a dog. Everyone in my family helps out.
The place is closed three days a year. And
you want to know how I made $80,000?”
“It’s not your income that bothers us,”
the agent said. “It’s these travel deduc-
tions. You listed six trips to Florida for
you and your wife.”
“Oh, that,” the deli owner said, smiling.
“It’s a legitimate business expense. We
also deliver.”
CONGRATS … To Sarah Saltzman on
her birthday. ■

Danny’s email address is
dannyraskin2132@gmail.com.

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night dining room manager … It began
serving a 10-ounce chopped sirloin cov-
ered with mushrooms, cut from sirloin
steaks, plus veal, chicken dishes, ravioli,
frog legs, shrimp stuffed with crab meat,
salmon, etc.
Como’s pizzas, both deep dish and
round, remained among the finest in the
area, tossed and prepared in the front
window … Its health department vio-
lations and other problems began with
much might and eventually forced its
tragic closing.
Peas and Carrots Hospitality Group
also owns the former Beau Jack’s, now
Beau’s Grillery restaurant in Bloomfield,
Social Kitchen & Bar in Birmingham,
and other area restaurants.
1954 COMES BACK FOR one day
at Jim Brady’s on Main, off I-696, Royal
Oak, 11 a.m. to 11 p.m. Wednesday, Nov.
28, to celebrate its third anniversary …
Menu prices include its legendary burg-
er and fries, $1.30 … Charlie Brown,
Detroit’s first bacon and Swiss burger,
$1.55 … Jim Brady’s original chili, 60
cents a cup … soup du jour, 55 cents a
cup, etc. …Manhattans, Tom Collins,
Irish coffee, each $1.95 … All dine-in
only … No substitutions or take home
… Limit one entrée per person … No
carry-out boxes available … Also, the
no-kill New Beginnings Animal Rescue
(NBAR) of Royal Oak will be the ben-
eficiary of its burger sales … and 50
cents from each order of the made-from-
scratch carrot cake will also go to NBAR
as well … Third-generation restauranteur

Fax: 248-406-4101

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November 22 • 2018

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