Cuisine:

• Banquet
• Mediterranean

Ernie's King's Mill Description:
The Backos family and the staff at Ernie's greet diners with platters of warm pita, accompanied by an assortment of olives, roasted garlic and sliced radishes amid a dining room that's rich in the colors of the sea. Owned and operated by the same family for the last 30 years, its roots go back to the early 1900s with the opening of Detroit Veal & Lamb. The evolution from food supplier to restaurateurs is realized in a menu of family favorites. Top choices are kebabs; chicken lemonata with white wine, olives, herbs, vegetables and couscous; osso buco; spanakopita, filled with spinach and barrel-aged feta; and peasant salad with tomatoes, cucumbers, red onions, kalamata olives and feta in lemony olive oil vinaigrette. Also not to be missed is the hand-cut, Greek-style fried potatoes with grated Mizithra cheese.


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