QUOTE
Fine Living - Dining - Live well, eat well at Rodini's
By Deborah Sederberg
The News-Dispatch
At Rodini's Lounge and Restaurant, the approach is strictly hands-on.
Restaurateur Larry Fegaras hand cuts all steaks, lamb chops and pork chops. And he and his brother, John, cut and carved by hand all the decorative woodwork in the restaurant.
He works as cook, server, bus boy, “whatever it takes” to keep diners happy.
What's more, Fegaras knows many of those diners by name.
Pointing proudly to a menu item, Marty Hochberg, a retired executive from Jaymar Ruby, noted, “That (the Marty and Armand Special) is named for me and for a friend of mine.”
It's a tuna or chicken salad with hard-cooked eggs, cucumber and fresh fruit offered at lunch.
“When we were working, Armand and I pretty much ate lunch here every day when we were in town,” says Hochberg, who, by now, counts Larry Fegaras among his dearest friends.
Although he considers himself to be “a beef eater,” Hochberg pronounces Rodini's rack of lamb “wonderful.”
Widely traveled, Hochberg says, “You won't find better food than this within a 100-mile radius, including Chicago.”
Rodini's is named for a place far from Chicago. A valley on the Greek island of Rhodes, Rodini is Larry's hometown. With no bias whatsoever, Larry proudly proclaims Rhodes to be “the most beautiful island in Greece.”
Ron Budzinski, chief executive officer of First Trust Credit Union, and Arnold Bass, chairman of the board of the credit union as well as president of the LaPorte County Historical Society, met recently for lunch at Rodini's. “I frequently bring out-of-town business associates here for a meal,” Budzinski said, “and I've never been disappointed.”
Bass agreed and added, “My wife and I like to come here to celebrate special events.”
Joe Coar, vice president of operations of Tonn & Blank, was having a special occasion recently. It was his birthday, but his reason for visiting Rodini's was to enjoy a business meeting with Linda Woloshansky, director of the Center for Workforce Innovations, and Jeff Jones, assistant vice chancellor for engagement at Purdue University-North Central and president of the Michigan City Area Schools Board.
“I know Larry puts his heart and soul into this place,” Coar said.
Eben and Patty Fisher of LaPorte have lunch at Rodini's nearly every Friday, “or whenever she wants to go shopping,” Eben said. “Every time we're in Michigan City we come here.”
Soft lighting and comfortable seating make the restaurant easy and cozy. Regulars say it starts to feel like home.
In winter, customers often request seating near the fireplace.
Dozens of couples have become engaged at that table, said Larry's daughter, Anastasia, who manages Rodini's at night. Often the groom-to-be will call to make special arrangements, for champagne, perhaps, or flowers.
Each dinner is accompanied by a free appetizer plate with cheese and crackers, fried eggplant, small, succulent meatballs, lightly seasoned chicken livers, garlic bread, and for a small additional charge, a shrimp cocktail. Diners also have a choice of potatoes and soup or salad as well as a loaf of bread.
At lunch, diners can get a soup and salad for $6.95. Soups change daily, but once a month, Fegaras makes a deep, rich lobster bisque complete with small bits of lobster.
Perch is another specialty at Rodini's, both deep fried and pan fried.
Except for the shellfish and frog legs, seafood at Rodini's is never frozen.
Frequent delivery is the secret, says Fegaras.
Sometimes his sort-of-retired chef, George Edwards, comes in to help. Chuckling, Larry says, “George retired about five years ago, but he still comes in about three days a week.”
On the Rodini's menu, a section called “George's Suggestions” is named for the sometimes-retired chef.
For the most part, Rodini's is an adults-only establishment. No one under 21 is permitted in the restaurant except people age 18 and older accompanied by a parent. Exceptions also are made for holiday buffets.
Rodini's lounge often serves as a gathering place for locals and out-of-town visitors. Its location on U.S. 421 near Interstate 94 makes it convenient for travelers.
Although the Rodini's staff will try to accommodate last-minute diners, reservations are suggested, especially on weekends.
Both Larry and Anastasia take pleasure from the joy their customers express.
“It's the people,” Larry said. “I tell you, it's about the people and if you don't like dealing with people, this is not the business for you.”
Contact reporter Deborah Sederberg at dsederberg@thenewsdispatch.com
By Deborah Sederberg
The News-Dispatch
At Rodini's Lounge and Restaurant, the approach is strictly hands-on.
Restaurateur Larry Fegaras hand cuts all steaks, lamb chops and pork chops. And he and his brother, John, cut and carved by hand all the decorative woodwork in the restaurant.
He works as cook, server, bus boy, “whatever it takes” to keep diners happy.
What's more, Fegaras knows many of those diners by name.
Pointing proudly to a menu item, Marty Hochberg, a retired executive from Jaymar Ruby, noted, “That (the Marty and Armand Special) is named for me and for a friend of mine.”
It's a tuna or chicken salad with hard-cooked eggs, cucumber and fresh fruit offered at lunch.
“When we were working, Armand and I pretty much ate lunch here every day when we were in town,” says Hochberg, who, by now, counts Larry Fegaras among his dearest friends.
Although he considers himself to be “a beef eater,” Hochberg pronounces Rodini's rack of lamb “wonderful.”
Widely traveled, Hochberg says, “You won't find better food than this within a 100-mile radius, including Chicago.”
Rodini's is named for a place far from Chicago. A valley on the Greek island of Rhodes, Rodini is Larry's hometown. With no bias whatsoever, Larry proudly proclaims Rhodes to be “the most beautiful island in Greece.”
Ron Budzinski, chief executive officer of First Trust Credit Union, and Arnold Bass, chairman of the board of the credit union as well as president of the LaPorte County Historical Society, met recently for lunch at Rodini's. “I frequently bring out-of-town business associates here for a meal,” Budzinski said, “and I've never been disappointed.”
Bass agreed and added, “My wife and I like to come here to celebrate special events.”
Joe Coar, vice president of operations of Tonn & Blank, was having a special occasion recently. It was his birthday, but his reason for visiting Rodini's was to enjoy a business meeting with Linda Woloshansky, director of the Center for Workforce Innovations, and Jeff Jones, assistant vice chancellor for engagement at Purdue University-North Central and president of the Michigan City Area Schools Board.
“I know Larry puts his heart and soul into this place,” Coar said.
Eben and Patty Fisher of LaPorte have lunch at Rodini's nearly every Friday, “or whenever she wants to go shopping,” Eben said. “Every time we're in Michigan City we come here.”
Soft lighting and comfortable seating make the restaurant easy and cozy. Regulars say it starts to feel like home.
In winter, customers often request seating near the fireplace.
Dozens of couples have become engaged at that table, said Larry's daughter, Anastasia, who manages Rodini's at night. Often the groom-to-be will call to make special arrangements, for champagne, perhaps, or flowers.
Each dinner is accompanied by a free appetizer plate with cheese and crackers, fried eggplant, small, succulent meatballs, lightly seasoned chicken livers, garlic bread, and for a small additional charge, a shrimp cocktail. Diners also have a choice of potatoes and soup or salad as well as a loaf of bread.
At lunch, diners can get a soup and salad for $6.95. Soups change daily, but once a month, Fegaras makes a deep, rich lobster bisque complete with small bits of lobster.
Perch is another specialty at Rodini's, both deep fried and pan fried.
Except for the shellfish and frog legs, seafood at Rodini's is never frozen.
Frequent delivery is the secret, says Fegaras.
Sometimes his sort-of-retired chef, George Edwards, comes in to help. Chuckling, Larry says, “George retired about five years ago, but he still comes in about three days a week.”
On the Rodini's menu, a section called “George's Suggestions” is named for the sometimes-retired chef.
For the most part, Rodini's is an adults-only establishment. No one under 21 is permitted in the restaurant except people age 18 and older accompanied by a parent. Exceptions also are made for holiday buffets.
Rodini's lounge often serves as a gathering place for locals and out-of-town visitors. Its location on U.S. 421 near Interstate 94 makes it convenient for travelers.
Although the Rodini's staff will try to accommodate last-minute diners, reservations are suggested, especially on weekends.
Both Larry and Anastasia take pleasure from the joy their customers express.
“It's the people,” Larry said. “I tell you, it's about the people and if you don't like dealing with people, this is not the business for you.”
Contact reporter Deborah Sederberg at dsederberg@thenewsdispatch.com
http://www.michigancityin.com/articles/200..._living/fl2.txt
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History
Kosta Fegaras came to the United States from Greece in 1948, and in 1957 brought over his son John, and in 1958 his son Larry.
“I was 12 when I came to this country,” Larry said. “Our first restaurant was the Anchorage at 11th and Franklin streets, right by the South Shore station. It was open 24 hours a day and it was hard work.”
The Fegaras brothers next opened Lindos, then Rodini's and eventually, Galveston.
The restaurant business is still hard work, but Larry says he still loves it.
“I love seeing the customers and making the customers happy.”
Larry these days refers to himself as “a full-time grandfather.” In the late afternoon and early evening, he cares for two grandchildren, ages 9 and 6, Thespina and Avagelin, the children of his daughter, Anastasia, and her husband, Lee Dabagia. Anastasia then goes to work to take the evening shift at the restaurant. Larry has two additional grandchildren, the children of his son, Kosta, and his wife, Angie - Lefteri and Mya.
Despite his career as grandfather, Larry says, “I like coming in the morning, to prepare the soups and the sauces.” Sometimes his sort-of-retired chef, George Edwards, comes in to help. Chuckling, Larry says, “George retired about five years ago, but he still comes in about three days a week.”
On the Rodini's menu, a section called “George's Suggestions” is named for the sometimes-retired chef.
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For four consecutive years, Rodini's Lounge and Restaurant, 4125 Franklin St., has been selected as the community's best all-around restaurant by readers of The News-Dispatch.
Rodini's is open for lunch from 11 a.m. to 3:30 p.m. Monday through Friday.
Dinner is available beginning at 4 p.m. seven days a week. Food and drink specials are available every day.
For more information or to make reservations, call 879-7388 or e-mail sia@rodinisrestaurant.com. See the Web site at www.rodinisresataurant.com.
Dinner prices range from about $15 up to about $60 (for two lobster tails.). Many dinners are available for $20 or under.
Luncheon items start at about $6.
Kosta Fegaras came to the United States from Greece in 1948, and in 1957 brought over his son John, and in 1958 his son Larry.
“I was 12 when I came to this country,” Larry said. “Our first restaurant was the Anchorage at 11th and Franklin streets, right by the South Shore station. It was open 24 hours a day and it was hard work.”
The Fegaras brothers next opened Lindos, then Rodini's and eventually, Galveston.
The restaurant business is still hard work, but Larry says he still loves it.
“I love seeing the customers and making the customers happy.”
Larry these days refers to himself as “a full-time grandfather.” In the late afternoon and early evening, he cares for two grandchildren, ages 9 and 6, Thespina and Avagelin, the children of his daughter, Anastasia, and her husband, Lee Dabagia. Anastasia then goes to work to take the evening shift at the restaurant. Larry has two additional grandchildren, the children of his son, Kosta, and his wife, Angie - Lefteri and Mya.
Despite his career as grandfather, Larry says, “I like coming in the morning, to prepare the soups and the sauces.” Sometimes his sort-of-retired chef, George Edwards, comes in to help. Chuckling, Larry says, “George retired about five years ago, but he still comes in about three days a week.”
On the Rodini's menu, a section called “George's Suggestions” is named for the sometimes-retired chef.
--------------------------------------------------------------------------------
For four consecutive years, Rodini's Lounge and Restaurant, 4125 Franklin St., has been selected as the community's best all-around restaurant by readers of The News-Dispatch.
Rodini's is open for lunch from 11 a.m. to 3:30 p.m. Monday through Friday.
Dinner is available beginning at 4 p.m. seven days a week. Food and drink specials are available every day.
For more information or to make reservations, call 879-7388 or e-mail sia@rodinisrestaurant.com. See the Web site at www.rodinisresataurant.com.
Dinner prices range from about $15 up to about $60 (for two lobster tails.). Many dinners are available for $20 or under.
Luncheon items start at about $6.
