Tag Archives: restaurant

Palermo Pizza celebrates 61 years of service to the Wyoming community in ribbon-cutting ceremony Sept. 12

1-featured, Citizen Journalism, City of Wyoming, Local Business, Local Food, Restaurants, West Michigan, , , ,
Palermo Pizza celebrates 61 years of service to the Wyoming community with a ribbon-cutting ceremony on Sept. 12. (Courtesy, Deborah Reed WKTV)


By Deborah Reed

deborah@wktv.org

Palermo Pizza owner Janice Vitale said making pizza is what she does, but serving the community is what she loves.


While the pizza store owner loves serving her community with some of the “finest authentic pizza around,” what Vitale really values are the relationships and connections she has made over the years with her customers.

Home of the 24” pizza, Palermo Pizza celebrated 61 years of its family-owned operation with a ribbon cutting ceremony on Sept. 12 at her Wyoming location, 735 36th St. SW.

“We have been serving the community for 61 years,” Vitale said. “My location is still family-owned and operated and the oldest location.”


Palermo Pizza owner Janice Vitale expresses her appreciation for community support and her love of community. (Courtesy, Deborah Reed WKTV)

A platform of community service

“My business provides me with a platform to do what I love,” said Vitale, who’s determined to continue the legacy set forth by Andrew Vitale with compassion and hard work.

“I never imagined that the roots planted by Andrew Vitale would allow me to set my dreams into action,” Vitale said. “Palermo is a staple in the community, but it has also given me the roots and foundation to be an activist in the community.”

She believes that her business is “above and beyond these four walls.”

A legacy of quality pizza

Several community business owners helped celebrate Palermo’s success (Courtesy, Deborah Reed WKTV)

Palermo Pizza opened on Grandville Avenue in 1962 by Andrew Vitale, with the 36th St. location opening a year later.

Janice Vitale has been part of the Palermo chain for 29 years and prides herself on the quality of their products.

“We don’t cut corners or chase deals,” Vitale said. “At Palermo, we choose the best ingredients in the industry to provide an outstanding product.”

From anchovies to cheese, Palermo Pizza uses only fresh products, several of them homemade.

“Our dough is made fresh daily using the same original family recipe,” said Vitale, noting that Palermo’s pizza sauce, dough and sausage are homemade as well.

Palermo’s staff also grinds their own cheese and slices their own meats and vegetables.

A family-oriented endeavor

Four of Vitale’s children work at Palermo’s with her. Taylor Vitale is the Operations Manager and Consultant, while Tasha, Mackenzie and AJ fill various roles at the store.

“Having my kids and family members work with me helps ensure that our customers will always experience the original taste of our secret family recipes,” Vitale said. “We are very family-friendly and pride ourselves on our kindness and generosity.”


Janice Vitale and her four children work together to ensure customers always receive quality products. (Courtesy, Deborah Reed WKTV)

Giving back and making a difference

Creating connections and memories, celebrating special events with customers, working alongside amazing people, and sponsoring young athletes and students while continuing to grow the Palermo brand is an undertaking that Vitale describes as “rather incredible.”

“Having become a well-respected leader in the Grand Rapids area, I get to share my passion for serving and making a difference in the lives of many,” Vitale said.

Mayor Kent Vanderwood signs the cut ribbon at the Palermo Pizza ceremony. (Courtesy, Deborah Reed WKTV)



That difference comes in many forms, including donating residential air conditioners and helping to fund funerals and cancer treatments. These donations are underwritten by funds donated in exchange for marketing on her pizza box toppers.


But Vitale says she was never alone in her efforts.

“I can’t do what I do without the support of my customers,” Vitale adds.

“I am so proud and privileged to be a staple in this community,” Vitale continued. “It truly is businesses like Marge’s Donut Den, Tommy Brann’s Steakhouse and Grille, and many others that stitch our community together. It is an honor to support, and be supported, by such an amazing community.”

Discover Tasty Gyro Coney Island: Your taste buds will thank you

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Tasty Gyro Coney Island’s Flint Coney. (WKTV)

By John D. Gonzalez, WKTV Contributing Writer

If you’re headed down 44th Street and Breton Road, you just might miss Tasty Gyro Coney Island, which is tucked away in a strip mall behind Tommy’s Express Car Wash.

It’s truly a “hidden gem,” said Emad Shatara, whose father Sami came out of retirement six years ago to open up this eclectic restaurant known for great gyros and coney dogs.

Tasty Gyro Coney Island. (WKTV)

“We’re the hidden place; we even have a sign in the front window that says, ‘This must be the place,’” Shatara said. 

Best known as one of the original owners of the popular Pita House in Eastown, which opened in 1999, Emad said his dad was working as an Uber driver after selling his interest to his brother Basel about 12 years ago. (Basel still owns and operates the two remaining Pita House restaurants, Emad said.)

“He got bored, so he opened up this place,” Emad said. “Really, he just wanted to cook again, so here he is, cooking, and doing what he wants to do.”

Tasty Gyro Coney Island owners son and father Emad and Sami Shatara. (WKTV)

And what he wants to do is offer an array of flavors, spices and options to make just about anyone who walks through never leave hungry.

“Just don’t hurt yourself,” said one happy customer walking out the door as father and son sat down with WKTV Journal to talk about the menu.





“Anything you can imagine,” Emad said about the diverse offerings.  “Any city, any food. It’s all here. It’s a coney island so we can do whatever we want here.”

An explosion of flavors from all over the world


You will find hot dogs, coney dogs, hamburgers, gyros, traditional Middle Eastern food, and Greek and Mediterranean dishes, too.

Think hummus, Baba Ghanouj and tzatziki sauce.

 

“Everything is made in house,” he said. “Even the garlic sauce.”

And if it’s not on the menu, “we’ll create whatever you want,” Emad said.

The menu is a mix of traditional and not-so-traditional offerings.

Greek Fries, topped with special Greek dressing and feta cheese, is one of many choices at Tasty Gyro Coney Island. (WKTV)

Along with mouthwatering Greek Fries –  French Fries topped with special Greek dressing and feta cheese – you will find other familiar fare such as Chicken or Beef Shawarma (marinated Lebanese style sandwich topped with garlic sauce or hummus and lettuce, tomato, onion and turnips) and Falafel (pita with ground chickpeas mixed with spices and parsley, then deep-fried, with hummus, lettuce, tomato, onion and turnips).



Creativity abounds


But father and son are not afraid to surprise you, too.

Emad said he would recommend two items:

The Tasty Gyro Pita, a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce. (WKTV)

The Tasty Gyro Pita (a blend of seasoned beef and lamb topped with lettuce, tomato, onion, feta and cucumber sauce), and the NYC Chopped Cheese Sandwich (seasoned ground beef sautéed with onions, American cheese, lettuce, tomato, mayo, and banana peppers on a toasted sub bun). It’s their spinoff of a Philly Cheese Steak.

“It’s the greatest sandwich you will ever have,” Emad said.


And, “if you really want to get crazy,” he said, you have to try their version of Cincinnati-style chili, made popular by the Greek immigrants who started Skyline Chili. They call it Cincinnati Spaghetti.

Cincinnati Spaghetti, one of many dishes offered at the Tasty Gyro Coney Island, located at 2269 44th St. SE, Grand Rapids. (WKTV)

Imagine a generous portion of seasoned ground beef on top of spaghetti, and topped with kidney beans, onions and fine shredded cheddar cheese. When you taste that hint of familiar chocolate flavor you’ll think you’re in Cincinnati.

“You can’t get this anywhere else in Grand Rapids,” Emad said.




As for coney dogs, you’ll find Detroit and Flint style on the menu, as well as traditional Chicago dogs and the New Yorker dog (with chili, sauerkraut, onion, cheddar and mustard). They use Vienna hot dogs in natural casing.

Almost every city covered

“I told you when you come here you go to every city,” said Emad, noting all the styles of coney dogs.

The craziest one may be the Greek Coney. It comes with gyro meat, tzatziki sauce, banana peppers, tomatoes and onions and feta cheese on it, Emad said.

In fact, they also created a Gyro Burger, which they named after a customer, “Yovany.” It is a 1/3 lb. burger topped with gyro slices, lettuce, tomato, onion, feta and tzatziki sauce.

“That thing is a monster,” Emad said.

You could come here every day for six months and try something new each day.

“You got a lot to try,” he said.

IF YOU GO

Tasty Gyro Coney Island

Address: 2269 44th St SE, Grand Rapids, MI 49508

Hours: 10:30 a.m. to 7 p.m. Monday-Friday, and 11 a.m. to 5 p.m. Saturday.

Call: 616-635-2100

Menu online: tastygyroconeyisland.com

Prices: Gyros are about $11, coney dogs (Flint, Detroit and Greek-style) about $4; platters about $16-$18.

John D. Gonzalez is a digital journalist with 30-plus years of experience as a food, travel, craft beer and arts & entertainment reporter based in Grand Rapids, Michigan. He also co-hosts the radio show and Podcast “Behind the Mitten,” which airs at 6 p.m. Sundays on WOOD-AM and FM. Follow him on his journey to discover what’s next. You can find him on Twitter as @MichiganGonzo, on Instagram @MichiganGonzo and Facebook at @GRGonzo. He also relaunched his YouTube Channel. Email him story ideas and tips at michigangonzo@gmail.com.

Photo of the Week: Sweet delights

Local Business, Recreation, Restaurants, , ,

Who could forget the chocolate celebration cake from Bill Knapp’s? A popular eatery, this 1968 ad from the Grand Rapids Press announces the opening of a third Bill Knapp’s location right across from Woodland Mall at 3270 28th St. SE. (close to where the Kentwood Ashley Home Furniture is now located).

It was 10 years earlier, Bill Knapp’s had opened its first location at 28th Street and Eastern followed by a second at Plainfield Avenue at Fuller Avenue. The iconic New England Town Hall architecture, with an interior motif to complement the theme, became a recognized symbol of a family-friendly destination known for its made from scratch food items. At one time the Michigan chain had 69 locations in the Midwest and Florida, but by 2002 it had closed the last of its locations. One of the last to close was a location at 777 54th St. SW in Wyoming, which is now a former Arnie’s location.

And while the restaurants are gone, the bakery delights are not forgotten. Today, many of the establishment’s baked goods — including the chocolate cake — are available at local grocery stores such as Meijer and Family Fare as well as online at billknapps.com.

Image from the July 8, 1968 Grand Rapids Press found at kdl.org in the newspaper archives.

Photo of the Week: It’s a Smorgasbord

Citizen Journalism, ,
Sveden House Smorgasbord, located on 28th Street in Wyoming. (Wyoming Historical Commission)

Known for its chicken, Swedish meatballs, fried shrimp, bread pudding and glorified rice with marshmallows and cherries, the Sveden House Smorgasbord was staple in the City of Wyoming. Located at 1461 28th Street, it was the first to offer an all-you-can-eat buffet. The restaurant closed in the early 1990s and the building has since been torn down. It was national chain with restaurants all over the country and depending where you were at, it was sometimes spelled “Sweden.” The photo is from the Wyoming History Room collection.

Amway Grand Plaza opens Spanish-inspired restaurant with a side of dazzling views

Entertainment, Local Entertainment,

By Alyssa Snyder
Amway Grand Plaza

AHC Hospitality announces the opening of MDRD, a Spanish-inspired full-service restaurant at the Amway Grand Plaza, Curio Collection by Hilton Thursday, Nov. 17.

MDRD (Amway Grand Plaza)

Located on the 27th floor of the recently renovated glass tower, MDRD (pronunciation: Madrid) will bring a vibrant all-occasion dining option to Grand Rapids, with modern Spanish cuisine, lavish libations, an energetic atmosphere and unobstructed river and city views.

“With its upscale yet comfortable ambiance, MDRD will offer an exciting new dining concept in Grand Rapids’ Hotel District,” said George Aquino, vice president and managing director of AHC Hospitality, the management company behind Amway Grand Plaza and MDRD. “With the most coveted city views in Michigan, MDRD will be a fun and intimate spot for date nights, evenings out on the town and special events—for locals and visitors alike.”

Designed by global design firm Gensler, MDRD will provide a dramatic and energetic experience in an accessible, decidedly unstuffy environment. The fresh approach will allow diners to select from a variety of experiences depending on the group or occasion, ranging from the casual social lounge to the cozy, welcoming bar area and high-end dining room, where every seat is the “best seat in the house” thanks to innovative stadium-style seating. A custom tile installation will spill through the space, reminiscent of falling confetti and the classic costumes associated with Spain’s famous Carnival celebration. Custom lighting will hang above, a modern take on the hoops and batons of street performers, while bright murals of Spanish neighborhoods handcrafted by local artist Maddie Jackson will adorn the walls.

With accomplished Chef Stephan VanHeulen as executive chef, MDRD’s flavorful menu will be inventive yet approachable, including meat and seafood main dishes like fileta a la plancha, beef tenderloin steak with piquillo pepper and black garlic sauce, thumbelina carrot, wild mushroom, confit potato and anise jus; and bacalao al ajillo, lightly salted cod in garlic sauce with grilled scallion, chorizo oil and potato pave.

Spanish classics like patatas bravas and paella will also grace the menu, plus beautiful and decadent desserts by pastry chef Doug Orr, innovative cocktails and an extensive wine list with a focus on Spanish varietals.

“We can’t wait to see how diners at MDRD respond to Chef VanHuelen’s take on Spanish classics, his love letter to Spain,” said general manager Parker Bulliment. “Combined with our staff’s impeccable service and the space’s mesmerizing views, every dining experience at MDRD will be one to remember.”

MDRD will be open for dinner service from Tuesday to Thursday, 4:30 to 10 p.m., and Friday and Saturday from 4:30 to 11 p.m. Proper COVID precautions will be taken in accordance with state and local guidelines. For more information on Amway Grand Plaza and MDRD, please visit www.amwaygrand.com/dining/mdrd.

‘Retirement’ on the menu for owners of Pal’s Diner

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Pal’s Diner

By Victoria Mullen, WKTV

 

Barry Brown knew it was time to retire when the daughters of his first waitresses from 1996 began applying for jobs at the diner.

 

“It feels like I moved this diner here just yesterday, the time has gone by that fast,” said Brown, whose classic 1950s-style diner, Pal’s, has been a mainstay at 6503 28th St. SE for more than two decades.

 

Come October 1st, Brown and his wife, Sam, are hanging up their aprons to begin the next phase of their lives — retirement. They’ll still be busy with other businesses, but the long hours that a restaurant requires will be a thing of the past. This summer, the Browns sold the lot on which Pal’s Diner stands, and the new owners have no intention of moving the diner; they would like to see it keep running. So the hunt is on for a new operator.

 

Interested parties must be realistic, however. Maybe you’re a great cook at home, but are you up for supervising employees, buying inventory, maintaining equipment and putting in round-the-clock hours this type of business requires? Going in blind is a recipe for disaster.

 

“The restaurant business is highly stressful,” said Barry. “It’s a lot of work and long hours. The new owner should be experienced and should know the business. It’s not as simple as saying, ‘I make a great cake.’ You need to be on board 100 percent.”

 

That said, operating Pal’s Diner could offer the perfect situation for the right person. Some people may have the smarts and the dedication to take on a business like this, but lack the capital. It takes at least $500,000 to open a restaurant.

The interior of Pal’s Diner

 

“Someone could just step in on a turnkey business,” Barry said.

 

The Pal’s Diner name will attach to the business, but the new operator would have to set up a new LLC and buy workers’ compensation insurance. Rent would be paid to the new property owner, and it would be necessary to hire a seasoned crew. Barry would train the new operator.

 

This time is bittersweet for the Browns. On the one hand, there are so many wonderful memories.

 

“We’ve had three marriage proposals and an actual wedding in here,” said Barry. “I’ve made two marriage matches. Several films have used Pal’s as a location.”

 

Business is booming — up 25 percent in the last few months. Barry credits the millennial generation for that.

 

“The trend seems to be in the direction of home cooking and away from franchise restaurant food,” said Barry. “We’re seeing this on a national level, with i-Hop and Applebee’s shutting down in some locations.”

 

Sam and Barry Brown in the 1980s

And a lot of people from New Jersey are making a special trip here as the diner began life in that state before relocating to Grand Rapids. A couple who met standing in line at Pal’s out east renewed their wedding vows here.

 

But the hard work has taken its toll. Brown has had a hip replacement. At 65, it’s difficult to stand on his feet all day. It’s time to pass the baton and relax.

 

He and Sam are looking forward to traveling.