Although you are not reading this website in the restaurant, you're still with us and the things in which we believe. We brought you these recipes as restaurant owners, and as a family dedicated to preserving the quality of food and service that we learned from Theo Patronis, our beloved father and grandfather.

Why not add yourself to our Recipe Mailing list? Get fresh recipes delivered right to your inbox.

Theo's philosophy was simple: serve people fresh, well-prepared food in a clean and wholesome environment and they will come back again and again. We do and they have.

We now invite you to enjoy some of our most famous recipes. They will change monthly, so visit us often.










Summer

It's our favorite season of the year!
Family, Picnics and Cooking out on the Grill.... The best times are the times we spend together with friends and loved ones. In honor of Summer and all the traditions that we have grown to love, our family is proud to share these family recipes with you. Enjoy!




Southern Coleslaw

1 c. Buttermilk ranch dressing
3 tbls. Cider vinegar
2 tbls. Granulated sugar
1 ½ tsps. Prepared mustard
1 tsp. celery seed
1 tsp. whole mustard seed
½ tsp. freshly ground black pepper
6 c. shredded cabbage
1 c. shredded carrots
3 tbls. chopped fresh parsley

In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Serves 6 people.



Charcoal Broiled Fish (The Capt. Anderson's Way)

1. Whole fish or half pound filets.
2. A very hot, very clean grill is part of the secret.
3. Grill about four inches from coals (charcoal or gas).
4. Brush fish, both sides generously with olive oil.
5. Place fish on grill. Cook, turning only once.
6. Cooking time. Rule of thumb, one-inch thickness, ten minutes total (half of time on each side).
7. Check for doneness with fork (push aside skin and meat - fish should flake and meat should be opaque, but still moist).
8. With skinned fish push aside meat and check as above.
9. Fish with skin have less tendency to stick.
10. Do not salt skinned fish before cooking. It will make the surface hard (salt is anhydrous and pulls moisture out).
11. Season fish when done, with salt, pepper, lemon, seafood seasoning if desired, chopped parsley and chopped green onion tops, drizzle olive oil, melted butter or margarine over fish and serve.
12. Do not overcook.
13. Do not overcook.
14. Do not overcook.




Georgia Peach Cobbler

8 ripe Georgia peaches
1/4 tsp. cinnamon
1/2 c. of flour (plain)
1/2 c. of sugar
1/4 tsp. salt
1/2 stick unsalted butter

Grease a one-quart glass baking dish. Peel and slice the peaches. To easily peel a peach, place them in very hot water for ten or fifteen seconds and the peel will slide off. Place the peeled and cut peaches into the bottom of the baking dish. Mix flour, sugar, cinnamon and salt. Cut in the butter to completely blend.

Spoon this mixture over the peaches and press down evenly. Make a couple of holes in this mixture, which will become the crust. Bake at 400 degrees for twenty to twenty-five minutes. Check occasionally.