 |
APRIL/MAY 2004
Dear Mom,
With Mother’s Day coming up, I thought I’d drop you a note to let you know what was happening here at Tony P’s. Since you loved last year’s Mother’s Day Brunch, we’re going to do it again, but even though you said I should charge more, I’ve decided to keep it at $21.95 for adults and $6.95 for kids under 12.
Of course, everyone will still get a fantastic lunch buffet that includes all of this, but they better call us quick to make reservations!
|
Here I am with all the Southern California
Restaurant Writers -- boy can they eat!
|
 |
Mother’s Day Brunch Menu
Alfredo chicken pasta • barbecued chicken • roasted vegetable penne pasta • grilled salmon with a light Citrus Bur Blanc • grilled tri-tip of beef • southern style roast pork and roasted turkey (all carved to your request) • Dockside smoked salmon rolls • double- thick french toast • hash browns • blueberry blintzes • scrambled eggs • cappacola and eggs • San Francisco Joe • smoked bacon • jumbo breakfast sausage links • Polish sausage and sauerkraut • fresh fruit • cheese displays • peel-and-eat shrimp • bagels, flavored cream cheese • potato turf rolls with whipped butter • an array of specialty salads • a great salad bar • a glass of champagne • fresh brewed coffee • wide variety of assorted specialty pastries, cakes and cookies, brownies • chocolatedipped strawberries
Seatings at:
10 a.m., 10:30 a.m., noon, 12:30 p.m., 2:30 p.m. and 3 p.m. with dinner starting at 5 p.m.
|
|
I also wanted to brag a little about two awards we won. The Southern California Restaurant Writers Association named me Humanitarian of the Year (I didn’t think anyone paid attention to the fact that we do fundraisers for just about every organization in town), and for the second straight year, gave us the Golden Scepter Award. I’m not sure what a scepter is, but they tell me it’s a good thing!
Apparently, there are plenty of people who know a good thing when they taste it. We already have more than 450 people enrolled in our Dockside Rewards Program, where they can earn rewards points every time they eat at Tony P’s. By the way, tell Mr. Grimshaw across the street that he can come in and join just by asking his server! You know that I will never serve a bottle wine at Tony P’s if I don’t enjoy it myself. So, when the wine salesman rolled around this month, we sat down and started trying some new wines. Well, after three straight days of “enjoying myself,” I decided to order seven new wines for our restaurant.
Every one of them is great. Next time you and Dad stop by, I’ll treat you to a glass of any of these new wines:
|
Check out some of the great new wines I
ordered after three straight days of “testing!”
|
|
2001 Chardonnay, Meridian, Santa Barbara
2002 Chardonnay, Jekel, Monterey County
2001 Chardonnay, Markham, Napa
2001 Chardonnay, Franciscan, Napa
2001 Merlot, Mirassou, Central Coast
2001 Pinot Noir, Fetzer, Five Rivers
2001 Pinot Noir, Kenwood, Russian River
Heck, at the prices we’re charging
(just $20-$27 a bottle),
I’ll buy you and Dad a whole bottle!
|
|
|
|
Find a better Mai Tai than this, and I’ll buy the place that makes it!
 Of course, when it comes to great drinks, no one beats our Mai Tais. Lots of places claim to have the best Mai Tais, but no one is willing to make the kind of guarantee I am. I’m telling everyone to take the Mai Tai Challenge at Tony P’s – try our Mai Tai, and if you can find a better one somewhere else, let me know and I’ll buy the place!
Mom, I also wanted to thank you for that tip about creating some new menu items that appeal to the people on the hot new low-carb diets.
That was the best move we ever made, and people love all of our new items. Check out these great entrees... you don’t even have to be on a diet to love this stuff!
Next time you stop by the restaurant, take a minute and check out the great flowers planted around the entrance. Our resident green thumb Noel Marshall has been great to us, planting some of the most beautiful flowers you’ve ever seen ... even nicer than Aunt Tilly’s if you ask me!
And since the restaurant is looking so nice these days, we’re encouraging more people to stop in for breakfast over the weekend.
Mom, I know you have all the Dockside Rewards points you need, but tell all your friends that we’re now offering double points every single Saturday and Sunday morning during breakfast. So, if they want a big breakfast and even bigger rewards tell them to stop by weekends between 9:30 and 11:30 a.m.
"NO BONES ABOUT IT" (low carb version)
Buffalo style spicy chunks of chicken breast, marinated in Tony P’s special sauce and deep-fried. Dusted with protein powder instead of flour.
Reg. $7.50 Large. $11.50 (reg 4 grams of carbs)
SPINACH ARTICHOKE DIP (low carb version)
A warm creamy blend of spinach, artichoke and
cheeses. Served with celery sticks for dipping.
$8.50 (5 grams of carbs )
LOW CARB MIXED GRILL
8oz Top Sirloin, 6 oz. Herb Chicken Breast, 5 Large grilled garlic shrimp. Served with sauteed zucchini with roasted garlic and dusted with Parmesan $19.95 (5 grams of carbs )
LOW CARB COMBO PLATTER
8 oz Chopped Beef Steak, topped with smoked bacon, sharp cheddar cheese. Together with a 6 oz Herb Crusted Chicken Breast. Served with sauteed zucchini with roasted garlic and dusted with Parmesan $10.95 (5 grams of carbs )
|
|
As for Dad, please remind him that we don’t take reservations, and we expect the Tavern to be packed for the next few weeks. I’ll try to save a table or two for him and the guys from the lodge, but with Lakers playoff games, the Stanley Cup playoffs and baseball, I can’t make any guarantees. There’s no saving seats, so tell them to come early.
Oh, that reminds me of our new Call Ahead program. Tell all the ladies in your bridge club that they can now call us at (310) 823-4534 when they’re leaving the house and we’ll put their name on
our waiting list. It’s better than reservations and way better than waiting for a table when we’re busy! The only thing they have to remember is that the Call Ahead Program only works in our dining room or on our patio – not in the Tavern.
Anyway, everything here is going great, and I’m sorry I don’t have more time to write you. But if you ever want to know what’s happening at Tony P’s, just check out our website at www.tonyps.com.
See you soon!
April/May 2004 310.823.4534
|
