Choose a Most Delectable Gift at Birmingham’s Bateel

Choose a Most Delectable Gift at Birmingham’s Bateel

by | Feb 21, 2019 | Bateel, Birmingham, LBN Community Series

Choose a Most Delectable Gift at Birmingham’s Bateel
20
FEBRUARY 2019
BY HONEY MURRAY
LBN Community Series
Birmingham
“I feel like I am in the finest jewelry store when I visit Bateel,” says Rochester resident Carly Strand. “But the sparkling display case and glittering boxes are filled with dates and exclusive chocolates instead of rings and earrings,” she chuckles.

“I’m always uplifted from having gotten something unique and delicious, whether it’s a hostess or holiday gift – or a little treat for me – when I leave here,” she adds.

NADIA HAMOUDI

STORE MANAGER, BATEEL
Bateel (the word means “the young offshoot of a date palm tree”) in Birmingham, which opened in May of 2017, is the first U.S.A. location of this luxury gift boutique that has stores in cities around the world, including London, Jakarta, and Dubai.

“Many of our customers here in Birmingham have seen our name outside of the United States,” says manager Nadia Hamoudi. “And also, many see our window of jeweled and metallic gift boxes and come in because they wonder, ‘What is going on in here?’.”

“I love our brand,” Nadia says, “because it is unique. We have a specific spin on chocolates, which is dates.”

The dazzling display cases are filled with impeccably arranged trays of dates of all kinds: stuffed, chocolate-dipped, rolled in crushed nuts.

The dates are grown naturally on Bateel’s farms in the Middle East and then meticulously processed with custom-made machinery that “polishes” each date.

“I’ve been to the factory in Dubai,” Nadia says. “It is amazing to watch how the dates are so carefully cared for and maintained.”

Nadia’s favorite item is the khalas date filled with caramelized macadamia nut.

“If I eat one, I will not be able to stop,” she laughs.

“I also love our half-moon biscuits,” she shares. “They are butter biscuits, filled with date paste, then dipped in dark, milk or white chocolate and then in chopped nuts or sesame seeds.”

“I’m always uplifted from having gotten something unique and delicious, whether it’s a hostess or holiday gift – or a little treat for me – when I leave here.”
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Bateel also offers Origin chocolates, made from limited-quantity, single estate-produced cacao.

“The chocolate is richer, purer, and of the highest attainable quality,” Nadia explains, “and, like our dates, can be packaged in an assortment of types and quantity according to the customer’s desire.”

Maryam Abrahim of Northville is a frequent Bateel customer.

“I have family in New Jersey,” Maryam says, “and they are looking very forward to receiving this box of dates stuffed with candied orange peel and lemon peel that is being packed for me right now.”

In minutes, Nadia has gift-boxed and beautifully beribboned the selection of dates.

“One of my favorite events was a party we did for a couple this Christmas,” Nadia recalls. “We were so busy providing corporate gift boxes to clients, and we were still able to create gorgeous dessert trays that the hosting couple loved!”

“Dates are such a wonderful office treat, too, especially instead of something like donuts,” Nadia says.

“Even though dates have a high amount of natural sugar, they are actually low-glycemic. In small quantity, they do not raise blood sugar levels. And, if kept in the fridge, they last for six months!”

Bateel also offers date jams, marmalades, and mustards; Umbrian olive oil and date balsamic vinegars; caramelized and roasted nuts (though their products do not contain peanuts or walnuts); date sparkling beverages, imported teas, and Yemen coffees: all available for specially packaged gifting or individual purchase.

“So,” Nadia smiles, “we are not ‘that date store’ but are so excited to be a unique shop for the most exquisite of gifts that delight our customers all around the world.”

215 N. Old Woodward, Birmingham, MI 48009
248.885.8006

bateelusa.com

 

 

 

 

 

 

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Birmingham’s Try It Raw Café Offers All-Organic, Mostly Raw, Entirely Delicious Foods and Drinks

Birmingham’s Try It Raw Café Offers All-Organic, Mostly Raw, Entirely Delicious Foods and Drinks

by | Jan 17, 2019 | Birmingham, LBN Community Series, Try it Raw

Birmingham’s Try it Raw Cafe Offers All-Organic, Mostly Raw, Entirely Delicious Foods and Drinks

17

JANUARY 2019

BY HONEY MURRAY

LBN Community Series
Birmingham

On Tuesday morning, while on her way to work at 7 a.m., Angela Doman realized she’d forgotten her lunch.

“Rather than stop and get junk food, I’m so glad that Try It Raw is here,” she said as she sipped a frothy green smoothie while waiting for her favorite to-go lunch: nachos that are made with cabbage chips, walnut meat, cashew cheese, avocado, “and all sorts of goodness.”

MICHAEL SEVERANCE

OWNER, TRY IT RAW

“It’s junk food that’s not actually junk food!” she smiles.

Doman, who has been a regular customer since Try It Raw opened in 2012, eats mostly a vegetarian diet.

“They are super-accommodating,” Doman adds. “There was a point a few years ago when I couldn’t eat anything solid, and Michael (the owner) would blend up a bunch of protein-packed, natural drinks for me.”

“Being flexible – and able to give people what they specifically want and need – is one of the best things about running Try It Raw,” says Michael Severance who, with his wife, Natalia Castro, and Marc Dobaczewski opened the unique, organic, vegan café on Maple Road in Birmingham.

“We have a customer from Flint who comes down every week to get her own custom salad and special smoothie,” Severance says. “And once, a visitor in town fell in love with our food and had the tacos, nachos, and burgers that she loved shipped – at a very high cost – to her home in Indiana!”

“Sometimes a customer will say, ‘I can only eat this or that kind of dressing. Can you make it?’ It makes you feel good to be able to do it, and sometimes what you create is so good that it ends up on the regular menu!”

“I’ve always been a very food-oriented person,” Severance shares, “and into all kinds of eating – especially healthy eating.”

In his late twenties, while working with Dobaczewski as a sushi chef at Clawson’s Noble Fish, Severance started making raw food at home.

“I think the first thing I made was a meatloaf out of walnuts,” he recalls.

“Once, a visitor in town fell in love with our food and had the tacos, nachos, and burgers that she loved shipped – at a very high cost – to her home in Indiana!”
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He was also playing in a band and considering a career in teaching.

“Even with lots of interests and ideas, nothing was going anywhere,” says Severance. “My wife realized I needed to choose a direction and focus on it, so we took a vacation to Miami to think things through.”

While there, they visited a tiny, raw foods restaurant.

“We loved it, and decided to open one, ourselves, in Birmingham. We came home, walked around the streets of Birmingham, and found this little place.”

Seven month later, they were open.

Severance continues to remain flexible, adding new items and services – like the two or three types of soups he now serves every day.

“I had to adapt my concept of ‘raw’ to include something that my customers really want, and they are enjoying our daily soups,” he says, as he adds freshly chopped onion and squash to his steaming, commercial Insta-Pot.

“This squash soup is extremely popular, and we’ll be serving green lentil soup with lemon, dill, and turnips, too. Sometimes, when my staff sees me walking towards them, they know I’ll be saying, ‘Chop squash, guys!’”

Other currently popular menu items include Caesar salad with cashew dressing, collard green-leaf tacos, avocado toast, the monkey milkshake (with bananas, dates, almonds, cinnamon), and a special for each day of the week: kelp noodles on Monday, lasagna on Tuesday, pizza on Wednesday, burger classic on Thursday, beet “rye bread” Rueben on Friday, Birminghamburger on Saturday, veggie sandwich on Sunday (though exact menu is subject to varying – and to selling out).

Smoothies, juices and sweet treats are also available.

“Celery juice is a big seller right now’” says Severance, “as well as our blend of celery, cucumber, kale, cilantro, lemon, and ginger.”

“Though I don’t get elaborate with desserts,” he says, “the desserts I do have, people like a lot — like our gluten-free cinnamon rolls and our cashew-based chocolate-banana cheesecake. We have a cheesecake every day.”

Try It Raw Café also accommodates deliveries and, with Birmingham’s traffic-packed Maple Road, they’re very willing to make a curbside (or behind-the-building), hand-to-hand lunch delivery.

“That’s another thing I love about having this business,” Severance shares. “We can always do new and different things to meet people’s needs!”

To meet their own needs for fresh produce and other supplies, Try It Raw uses some of this area’s most trusted wholesalers.

“Our organic produce, year-round, comes mainly from B & B Organics, and Cinzori Farms provides our spring and summer stock. Our packaging and disposable goods, of compostable materials, are from Greensafe Products in Detroit.

“And,” Severance continues, “you’ll taste the difference in our cold-pressed juices because we use a Norwalk juicer.”

In addition to providing his home-grown menu (which is 100% gluten-free, with no cross-contamination), Severance enjoys being part of his community. He will be giving a presentation at Birmingham’s Baldwin Public Library on Thursday, January 31, from 7-8 p.m. titled, “Eating Healthy with Try It Raw.”

“I will always remain flexible,” says Severance, “and looking to provide a service people need that maybe no one else is doing. We find where we fit and say, ‘I can try it! I can do it.’”

213 E. Maple Road
Birmingham, MI  48009
248-593-6994

tircafe.com

 

 

 

 

 

 

 

 

 

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Birmingham’s Primi Piatti Market: Sharing the Gifts of Italy

Birmingham’s Primi Piatti Market: Sharing the Gifts of Italy

by | Dec 5, 2018 | Birmingham, LBN Community Series, Primi Piatti

Birmingham’s
Primi Piatti Market: Sharing the Gifts of Italy

06

NOVEMBER 2018

BY HONEY MURRAY

LBN Community Series
Birmingham

Monica Bisignano Zamler, owner of Birmingham’s Primi Piatti Market, looks conspiringly at her manager, Brittne Drake, while recalling an experience with a long-time customer who recently had her first baby.

“Remember, Brittne?” she smiles. “Our customer who was no longer allowed to eat our ‘Parma’ sandwich with prosciutto (thinly sliced, dry-cured Italian ham), mozzarella, and tomato — that she ordered almost daily – once she became pregnant?”

MONICA BISIGNANO ZAMLER

OWNER, PRIMI PIATTI MARKET

“As soon as she was discharged from the hospital,” Monica laughs, “the first thing she did was come in to get that sandwich!”

“I remember that!” agrees Brittne.

At Birmingham’s north end, “down the hill” and cozily tucked into a row of small, unique, and well-appointed shops, Primi Piatti makes a visitor feel like they’ve been transported to the most charming and abundantly stocked Italian deli, market, and gift store in all of southern Italy.

Tall metal racks are brimming with tins, bottles, cello bags, jars, and colorful boxes filled with breadsticks and biscuits, gift-wrapped cakes and cookies, oils and vinegars, spices, candies, olives and peppers – and more — all Italian-made.

Glass deli-display cases are lined with salamis and Italian hams and meats; wedges and bricks and slices of Parmigiano Reggiano, Pecorino, provolone, ricotta and other imported Italian cheeses; fettucine,  ricotta-filled gnocchi, rigatoni, or whatever handmade pasta has just been lovingly made in small batches using the trustworthy pasta-making machine (also from Italy) which stands like a benevolent sentry behind the counter, ready to loyally attend to its tasks; and homemade meatballs and sauces, their rich, swirling aromas tantalizing every customer.

Rustic cupboards and painted wooden shelves hold fine, hand-worked Deruta ceramics, pottery from Vietri Sul Mare, hand-blown Murano glassware and glass goblets from Tuscany.

“The Italian meal is not just about delicious food,” says Monica. “It’s also about the presentation: the serving bowls, place settings, glassware, tablecloths. The entire experience is beautiful!”

Monica, who was raised in Birmingham, warmly recalls her upbringing in an Italian household.

“The Italian meal is not just about delicious food. It’s also about the presentation: the serving bowls, place settings, glassware, tablecloths. The entire experience is beautiful!”

“We were always about cooking and family,” she says, “and we still are.”

Monica recently purchased a home in Italy with her sister and brother-in-law and has been to Italy so many times that she no longer keeps count of the number of her visits. But she does bring home ideas for dishes and recipes – which her mom and son (a chef at a Metro Detroit restaurant) compete to replicate.

And she is always inspired by the Italian pottery she finds in her travels.

“I source from all over Italy,” she says. “Everything is one-of-a-kind. And we have such wonderful pottery gifts, even dog bowls, cat bowls, and handmade jars for pet treats.”

“We also offer an online wedding registry so couples can receive place settings, serving bowls and dishes, glassware, cutting boards, and other unique items that have a range of prices.”

Twenty-five-year-old Brittne has accompanied Monica on a couple of her trips.

“I went to an olive grove to see how they make the oil that we sell here,” she says.

As Brittne cuts the rows of roasted red-pepper shell pasta that exude from the machine she says, “I love anything Italian. My mom and dad are good cooks, and I’ve always liked to work with food. I heard about Monica, and am so glad to be working here, where everything is from Italy – except me,” she laughs, “though Italy is in my heart. I’ve learned so much here!”

“I couldn’t do this without Brittne,” exclaims Monica, “or all of our loyal customer following!”

On Sundays, the store fills with many of that loyal following who come to buy the homemade ravioli that is Sunday’s special item.

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“It only takes three minutes to cook when you’re ready to make your dinner at home,” Brittne explains.

“I’m thinking about making beet and mascarpone or mushroom ravioli this week,” Monica notes. “And we always have meat ravioli, too, on Sundays.”

“On Saturdays in December, my mom, Nonna Bisignano, will be here making her pizzelles (thin, waffle-like cookies made using a special iron, sometimes with a light flavor of anise).”

 

“And I’ll be traveling soon again to Italy, to bring back more beautiful pottery pieces and other items,” says Monica. “I love to go to Italy, and it’s good to have a reason to go.”

“I’ve figured out what would make me happy,” she shares, “and it’s this!”

Primi Piatti Market
550 N. Old Woodward
Birmingham, MI  48009
248-566-3353
primipiattimarket.com

 

 

 

 

 

 

 

 

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Lyudviga Couture Opens Store in Downtown Birmingham

Lyudviga Couture Opens Store in Downtown Birmingham

by | Nov 28, 2018 | Birmingham, LBN Community Series, Lyudviga Couture

Lyudviga Couture Opens Store in Downtown Birmingham

28

NOVEMBER 2018

BY REBECCA CALAPPI

LBN Community Series
Birmingham

Nearly 20 years ago, Lyudviga Shneyders stepped off the plane from Crimea with nothing but $200 in her pocket.

Today, she’s a fashion maven and owner of Lyudviga Couture in Birmingham, providing only the best fabrics, original styles and singular customer service.

 

LYUDVIGA SHNEYDERS

OWNER, LYUDVIGA COUTURE

While the store has been in Birmingham for eight years, it’s been decades in the making.

“My grandma thought if I would learn how to sew, I would be able to provide for a family no matter what. So, she knew in her village where she was living, the most respectful lady was a seamstress,” said Shneyders.

By age 15, Shneyders was already sewing and designing for competitions. In fact, her design in one competition got second place because the skirt she created was narrow at the waist and flared at the hem.

“I didn’t get first place because it was too futuristic. Then, a few years later, the tulip skirt became popular,” she said.

“Growing up, I wanted to be an astrophysicist or an astronomer. I wanted to find out all the secrets of the universe. But Grandma said, ‘Go learn to sew first, then you can count your stars.’

It was the best decision I ever made,” Shneyders said. “I went to fashion design school at 15 and graduated at 19. Since then, it’s brought bread, butter and a lot of joy to my life.”

Lyudviga Couture has been a Birmingham mainstay for years, but it re-opened in June on Maple Road. The shop is big and airy with racks full of the latest original Lyudviga designs as well as high-end, ready-to-wear items.

“All brands I bring into my store are unique. I have no brands that are selling in at least a 15-mile radius. I pick them personally and work with the sales rep directly, especially with new brands, casuals. It’s a very good price point, but very good quality,” Shneyders said.

Trudy DunCombe-Archer, former judge and former first lady of Detroit, raves about Lyudviga Couture and has been a client for at least five years.

“I saw her designs and immediately upon seeing her designs I paid her a visit. My closet is just filled with her creations. Everything from gorgeous evening gowns to a classic black dress with outstanding detail,” said DunCombe-Archer.

“My closet is just filled with her creations. Everything from gorgeous evening gowns to a classic black dress with outstanding detail.”

Shneyders personally designs formal and evening wear as well as professional attire and anything a client might need to feel beautiful. She also sews the dresses she designs, especially the first one.

“I am a professional technologist. I have to know how the dress can be done in the most time sufficient way,” she said. “The reason I’m successful is I don’t lose even a second in the production line. When clients see how a dress is done and how the seams are made, they know this is not a dress my grandma made in the basement.”

 

Rhonda Walker, news anchor at Local 4 WDIV, also counts on Shneyders for her clothing designs.

“I’ve worn her designs for many years and I’ve known her for over a decade. I have her design clothes for the news or for special occasions,” said Walker. “She’s extremely creative and talented. A lot of her clothing is one of a kind. I love buying from small businesses and boutiques, but most of all it’s the person and how talented and creative she is.”

 

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The design process starts with the occasion—black tie, cocktail, etc. Then, Shneyders gives homework. Clients are to go through magazines and find two or three dresses they like and what they like about them.

“I go through the store and show them my designer gowns. My gowns are one of a kind and are waiting for the right person. Sometimes it is love at first sight. But adjustments can be made,” Shneyders said.

At the second meeting, Shneyders goes through fabrics. Silks, laces, beading and velvet all come off the shelves, so she can show them what she has.

“The sensation of touching and feeling of it takes over. I also show about 100 different colors of silks,” said Shneyders. “I’m a big fan of natural fibers. If gown has to be made, and a price has to be paid, only nature can provide.”

For Lyudviga Couture, Shneyders travels the world for the best of the best fabrics. She buys direct from mills in Italy, so customers can get the very best pricing, without the department store mark-ups.

Then, she starts sketching and doesn’t stop until she has the design the customer wants.

“That first fitting reveals whatever they thought would look good on them, doesn’t,” said Shneyders. “I’m getting my customers educated on how clothes are supposed to be by pinning and showing them how they’ll look after alterations. I want a finished garment to look phenomenal.”

Lyudviga Couture is a one-stop-shopping experience. From one-of-a-kind garments and top-quality shoes and jewelry, to original handbag designs, Shneyders has everything a fashion-forward woman needs.

“Once upon a time, I was a girl who came to America with $200 in her pocket. But 20 years later, this is what I got. Whatever I did in my life, mistakes or achievements, has brought me here,” Shneyders said. “I still have a joy in creating and nobody can take that away from me.”

168 W. Maple Rd
Birmingham, Michigan 48009
(248) 540-0105
www.lyudviga.com

 

 

 

 

 

 

 

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Dentists All Smiles Over Merger

Dentists All Smiles Over Merger

by | Oct 24, 2018 | Birmingham, LBN Community Series, Total Dental Fitness

Dentists All Smiles Over Merger
24
OCTOBER 2018
BY REBECCA CALAPPI
LBN Community Series
Birmingham
Scott Meldrum, D.D.S., was looking to slow down.

Glen Maylath, D.D.S., wasn’t actively looking to merge his practice with someone else.

But in June, the long-time friends and colleagues combined their dental practices creating Total Dental Fitness, and so far, it’s working beautifully.

GLEN MAYLATH, D.D.S (l) & SCOTT MELDRUM, D.D.S. (R)

CO-OWNERS OF TOTAL DENTAL FITNESS
“I mentioned it to Glen, and he said, ‘Why don’t you come work for me?’ I looked at the office, thought it was exquisite, merged all my clientele here and I think it’s been fairly successful,” said Dr. Meldrum.

Dr. Maylath agrees.

“We’ve known each other for a long time, and it just turned out,” Dr. Maylath said.

Andrea Kowalyk, 44, has been a patient of Dr. Meldrum since she was a child.  She said she was uncertain when she heard about the new business relationship.

“I was nervous,” Kowalyk said. “I really trust Dr. Meldrum. Then he merged with Dr. Maylath and he’s great. I could be alright now if Dr. Meldrum chooses to retire. Both dentists are great at making sure nothing hurts you and treating you like you have a brain in your head They have great bedside manner and are very compassionate at what they do.”

For many years, Dr. Meldrum worked out of an office on Elm in Birmingham. He bought that practice in 1978 from his then father-in-law, whose family had owned the practice since the 1930s. Now, the two dentists work out of offices at 50 W. Big Beaver Road.

They offer the full spectrum of dental care for the whole family including a fully digital experience using leading-edge technology, same-day crowns and even some orthodontics.

“I think the biggest difference in our two practices is how my practice was a very small, old-fashioned dental practice,” said Dr. Meldrum. “We had one small computer, but most things were done on paper. I moved from the 1980s to the 21st century in one afternoon. Everything here is digital as much as possible. The instant modernization is the biggest change.”

Having worked solo for many years, the new business partners are enjoying talking shop.

“We want to make it a fun, positive experience. When they’re in the dental chair, we really engage them so they have a good time.”
“There’s certain dynamics of having other eyes looking at something,” said Dr. Maylath. “It’s nice to be able to have a different viewpoint or reaffirm a viewpoint.”

Said Dr. Meldrum, “I’ve always worked by myself. It’s fun to have a colleague to talk about dentistry in general. He and I can be candid when we’re in the back room eating lunch.”

While dentistry is the bread and butter of their business, they occasionally stumble into something much deeper. Dr. Maylath remembers patients who thought they were having teeth issues, but it turned out to be a brain aneurysm, multiple sclerosis and even a brain abscess.

While Dr. Meldrum has worked mostly by himself, Dr. Maylath went into the army after dental school and worked with other professionals on a daily basis.

“After dental school, I was in the army at different dental facilities. There were different dentists trained in different parts of the country, and that opened new options,” said Dr. Maylath.

A Paw Paw, Michigan, native, he knew he wanted to be a dentist in eighth grade. After attending Kalamazoo College and then University of Detroit-Mercy for dental school, Dr. Maylath was posted on an army air base in Germany for six of his seven years in the service. He also served at an evacuation hospital during operations Desert Storm and Desert Shield.

“When I came back to Birmingham over 20 years ago, I decided that if I’m going to establish a practice, why don’t I make everything digital. We’ve been doing it for more than 20 years. My whole goal is to stay on the leading edge with crowns in a day and laser dentistry,” he said. “Whether it’s new technology or something that’s been done for many years, we still treat people how we want to be treated. That’s key. And that aspect doesn’t change whatever the technology is.”

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That philosophy mirrors Dr. Meldrum’s.

 “It doesn’t make a big difference in how I fix someone’s tooth. But it helps with the business,” said Dr. Meldrum. “It was tough for me to get used to, but now I’m used to it and it’s more efficient.”

Total Dental Fitness is also supported by Diana McQuirter, D.D.S., who sees patients a few days a week.

 

The practice is an experience. Patients can use video games, such as a snowboarding simulator, in the waiting room before or after their appointment. Parents appreciate the distraction for the whole family.

“We want to engage the patient,” said Dr. Maylath. “We want to make it a fun, positive experience. When they’re in the dental chair, we really engage them so they have a good time. When they see what happens, they tell their friends and they refer their friends.”

Read our previous story about Dr. Scott Meldrum:

https://localbiznews.net/dentists-old-school-approach-puts-focus-on-people/

50 W. Big Beaver Road
Bloomfield Hills, Mich.
248-642-5020
totaldentalfitness.com
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Greek Islands Coney Restaurant in Birmingham: 24 Years of Food, Families, and “Opa!”

Greek Islands Coney Restaurant in Birmingham: 24 Years of Food, Families, and “Opa!”

by | Oct 11, 2018 | Birmingham, Greek Islands, LBN Community Series

Greek Islands Coney Restaurant in Birmingham: 24 years of food, families, and “Opa!”

11

OCTOBER 2018

BY HONEY MURRAY

LBN Community Series
Birmingham

“Opa!” exclaims John Kotsogiannis as he stops by a booth to greet a long-time customer with a warm handshake and a clap on the back. “Where’s your daughter? Still in New York?”

As the two men chat for a moment, John nods his head and smiles at other lunch patrons who are picking up or ordering carry-outs or looking at menus, seated in his restaurant’s newly renovated booths and tables.

“We’ve been in Birmingham for 24 years,” says John. “I’ve seen families grow up here.”

JOHN KOTSOGIANNIS

OWNER OF GREEK ISLANDS CONEY RESTAURANT
IN BIRMINGHAM

Kelli and Mark Stebbins and their four children are one of those families.

“Mark and I walked here today from our home in Bloomfield Township, three miles away,” says Kelli. “We’ve been customers for 20 years! I’d ride my bike and meet Mark here when I was pregnant with our first child.”

“It was so cozy,” she continues. “We’d talk about what our child might be like while we ate what are still our favorites today: a hamburger for me and a gyro for Mark – though we’d often come for breakfast, too!”

“Yes, and with the kids, breakfast always included Mickey Mouse pancakes, which was exotic for them,” Mark chuckles.

“Part of the reason we come,” Mark says, “is the people: John and his fantastic staff. John always has a really positive outlook and a big smile.”

“And,” grins Kelli, “he always let us take four suckers!”

“If kids want to go to a place – even for the suckers,” John laughs, “the parents will follow. It’s about good, fresh food but, also, all about the nice experience.”

“I had a customer yesterday who was in from Miami,” John shares. “He said, ‘We have upscale restaurants, European places, fine dining – but nothing comfortable like this, with good atmosphere, food, and price.’ We just like to treat people the way we like to be treated while serving food we enjoy eating, ourselves.”

“All of our Greek dishes are made from scratch,” states John. “People especially love our homemade spinach pie and our lentil or chicken lemon-rice soup.”

“A lot of people now like to get home quickly after a long day and then eat at home,” Bill says. “So carry-outs—especially salads — are a very large part of our business.”

“And we sell a lot of chicken here. We have a lady who works cleaning chickens all day and then marinating them for 24 hours.”

Their most popular menu item is their Greek Islands Special Salad, with grilled chicken, lettuce, tomatoes, beets, cucumbers, feta cheese, and Greek dressing – which they make themselves and sell in bottles, along with their homemade Ranch dressing.

“We have customers who come from New York and Chicago and buy three, four, five bottles of our dressing,” John says.

Manager Bill Gikas, who grew up with John in Thiva, Greece, adds, “The dressings have no preservatives. And we have low-cal versions, too.”

“All the area schools – the students, parents, teachers — come here to get salads for meetings and to take home, and for catering their all-night parties and other events.”

“A lot of people now like to get home quickly after a long day and then eat at home,” Bill says. “So carry-outs—especially salads — are a very large part of our business.”

“People love that our foods are so fresh. We get produce and other deliveries five times per week,” shares John. “Nothing in our walk-ins is older than two days.”

“And now, our décor is fresh, too,” he continues. “My wife, Mary, chose the colors, the materials: everything! We were closed for eleven days and completed the work, including brand-new bathrooms.”

“I wanted to give Greek Islands a more modern feel, up-to-date and elegant,” explains Mary. “I’m not a designer by trade, so it took me a while…I had a vision and, after lots of tile and paint samples, we got it to work!”

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John’s whole family is involved in the business, along with his original partner, George Stefanakis, and his kitchen manager and newest partner, Ali Zacellari.

“My daughter Marisa, who studied graphic design and product packaging at Michigan State, created our menu,” John says. “And daughter Ana, a true family leader and a nurse anesthetist, keeps us all healthy and in line,” John laughs. “She’s always calling to say ‘Add more salads to the menu!’ And ‘Did you exercise today?’”

“I’ve worked a lot of jobs,” John relates, “starting at American and Lafayette Coney Islands as a teen. I treat people, staff and customers, the way I’d like to be treated. Most of my staff has been with me for years. We do the right thing, always, and we have done so for 24 years.”

“I’d like to be around for another 50,” he jokes. “Well, maybe 25….”

Greek Islands
Coney Restaurant
221 Hamilton Row
Birmingham, MI 48009
248.646.1222
www.greekislandsconey.com/birmingham/

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