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throughout the area to enjoy the
American cooking, with a twist. The
recently updated menu also includes a
not-to-be missed ultimate macaroni
and cheese that has diners swooning.
The planked whitefish has been
named the best in the state by food crit-
ics, with good reason. It is seasoned to
perfection and always moist and fla-
vorful. Meals range from$8 to $20 or so
and are served in a relaxed and com-
fortable atmosphere, and the Saturday
Night Specials include reduced prices
on several wines to accompany the
meals.
And after the dinner hour, E.G.
Nick's is the place to be seen in
Plymouth---the longest bar in
Plymouth, owners Tony Belli and
FrankAgostini claim.
Again this year, as has become a tra-
dition, the Party Lot will be in the back
parking lot off Harvey Street and have
live entertainment on both Friday and
Saturday nights of the Fall Festival. In
addition, the A.M. Rotary Club will
have their Annual Spaghetti Dinner in
the tent from 4-8 p.m. Saturday, ending
just before the Michigan/Notre Dame
football gamewhichwill be shown on a
12-foot screen the restaurant is
installing in the tent area for patrons.
Greek Islands
306 SouthMain St.
Plymouth
(734) 335-6303
One of the newest additions to the
restaurant landscape in Plymouth is
the Greek Island Coney Restaurant
located downtown on Main street
across fromKelloggPark.
This is not just a typical Coney
Island, although those made at Greek
Island have rapidly become the
favorites of many locals who gather at
the restaurant for lunch several times
aweek.
The menu includes American
favorites along with many homemade
Greek specialties including moussaka,
pastitsio, spinach pie and gyros. They
also serve a wide array of salads, pitas,
sandwiches and burgers, all at great
prices.
The restaurant offers carry outs and
local delivery and has a banquet room
and offers catering.
The recently remodeled interior
FALL FESTIVAL 2013
Page 28
Restaurants
from page 27