Perry's Restaurant Goes...German?

Perry's Restaurant in Odenton is known for its Greek cuisine, but will have month-long Oktoberfest specials with homemade German food. And believe it or not, it's in the family.

No one would mistake Perry or Kristos Miliotis for anything but men of the Mediterranean. 

They are proudly Greek, as evidenced not only by their complexions, but the specialities on the menu at Perry's Restaurant in Odenton.

But truth be told, there's a lot of German in the Miliotis family—the female half—and it will be on the restaurant's menu during the month of October. 

Perry's will transform itself into a go-to place for bratwurst, schnitzel and potato dumplings during an Oktoberfest celebration. 

All of the cooking will be performed by Kristos' Bavarian-born mother and grandmother, using recipes handed down from generations. 

"We do it the old-fashioned way, the way our mothers and grandmothers did it," said Kunigunda Tromm, Kristos' grandmother. 

The Oktoberfest specials will be available Wednesday through Saturday every week in October. The menu will feature: 

  • Roast chicken with potato dumplings
  • Schnitzel (chicken or veal)
  • Beer-boiled bratwust with sauerkraut
  • German potato soup
  • Potato pancakes
  • German potato salad, red cabbage and German creamed spinach. 

Hannelore Miliotis, Kristos' mother, said she decided to offer German items to the restaurant after being unsatisfied with the German cuisine found elsewhere. 

"We try not to brag, but we have been to so many German restaurants, and were just never really happy," she said. 

Hannelore and her mother will spend Monday and Tuesday preparing the food for the coming week. 

Perry's Restaurant is known for its Greek cuisine, but hasn't been afraid to branch out to other foods. There are nights featuring lobster or $1 crabs, another focusing on pasta dishes. The restaurant has offered Irish food for St. Patrick's Day, and special meals for Mother's Day and Easter. 

But the family has never gone this big for Oktoberfest. 

Part of the inspiration came after renovations of the bar area, which included the installation of 24 new beer taps. 

"It's become a big part of this industry, microbrews and craft beers," Kristos said. "One of things we want to do with the German food is pair a beer with each dish."

Michelle W September 28, 2012 at 05:41 PM
Black Lab girl. Just need to get her a transport up here and I can foster her until adoption :o) Waiting to hear back now from the shelter, a rescue in NC must pull her and I have one that said they would.
Jason Humm September 28, 2012 at 05:56 PM
@ Michelle W: While I do not know for sure, and neither do you, what kind of veal will Perry's serve during Oktoberfest? As you surely know, there are some farmers out there that raise their veal very humanely, just as with (or better than) other meat products out there. Again, I do not know for sure what Perry's will or won't serve, but you should ask before you come here and assume it is the veal you oppose. It very well could be rose (or pasture-raised) veal. You are obviously entitled to your beliefs and morals and choices. This is the same for me for electing not to eat Chick-fil-A because I, a devout Atheist, strongly oppose their strong Christian foundation. But as you say many times above, you should get the facts before you make up your mind.
Michelle W September 28, 2012 at 06:03 PM
@Jason, it is still a baby cow, not even an adult, which is one factor I consider about veal.... and I've not heard of a truly humane way to do it, maybe just a little better by being pasture raised? That would make the meat more tough and so would eating grass so I don't know much about that. I do not eat any meat anyway. I too elect not to give my money to Chick-fil-A but if I even give the details of that it will cause another dispute. I have to work on something that makes me happy, saving a pup from a heart stick death today by 5 pm. Thanks for the thought, it was an interesting way to look at it.
Jason Humm September 28, 2012 at 06:09 PM
Good luck with the puppy rescue--a noble cause. I just wanted to let you and others know that there are alternatives to what many believe is the only way veal is produced. It's all about education, which I think we both agree on, so I wanted to get that point out there. Strauss Brands meat is one of the bigger names out there for free-range veal (or whatever you want to call it). (http://www.straussbrands.com/freeraised/fr-vealfaq.html) So, there are definitely a growing change in how people choose to raise their calves.
Michelle W September 28, 2012 at 06:55 PM
@Jason, that is fantastic news!! Now when I ask restaurants not to serve it and they insist, I can ask them to at least chose the Strauss Brands, which is a bit more expensive, but less cruel. I appreciate your feedback and maybe before I die I will see the end of the veal crate in the US. :o)


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