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PAGE no - WATERLOO CHRONICLE WEDNESDAY, MAY 26, was l "Q __ :9v.'!?“"'!"‘=?-i’-<"5""' PR' '8-r'l"" . 'RIP'!""" ""' v ' T __ “" FW, _ 'jr'.')' '. _ , T _ ""Pr, WW“. [I _ _ 'e T t _ , _ Customer comments thrill Rain Dancer owners Melodee Martinuk Chronicle Staff Kalle Assimacopoulos and Dimitri Morgolin couldn't help but feel a twinge of doubt last Wednesday when they opened the doors of their new Uptown Waterloo restaurant for the first time. Would people like the restaurant? Did their menu have a good mix of items? Would customers like the food? ls there a big enough market in Kitchener-Water- loo to support a restaurant specializing in seafood? Now, a week later, the clearest sign that establishing Rain Dancer Seafood House was the right move is no further away than the guest book located at the entrance to the restaurant. Already several pages are filled with patrons' comments, and a common theme has emerged: "superb," "excellent service," "great meal," "will rec- ommend." Said Morgolin, pointing with pride to the book: "This encourages us. It's risky, starting any business is risky. but I think we're on the right track." Assimacopoulos and Margolin have come up with a cimnln "wine for their business' success. The emphasis '"iiLiiiraaiaslos and Mérgolin simple recipe for their business' With their emphasis on quality food and service, Dimitri Morgoiin and Kalle Assimacopouios know their Rain Dancer Seafood House will stay ahead ot the competition. 2 WEEKS ONLY Their place is for 'everybody' WAREHOUSE SALE a Rocker Recliners 0 Wall Recliners -- a Love Seat It Eyeliner: 7; Sofa: "i1?iir, -iis King st.%. Waterloo - Serving You Ftrr 27 Years 886-2040. Free Parking Front and Rear ALIui RIGBY’S La-Z-Boy 9allrery s50 " s20.0 OFF at Rain Dancer is on fresh food, carefully prepared (with no artificial additives or preservatives), served with style in a comfortable "home-like" environment. While the emphasis is on seafood, the partners also offer steak, chicken, ribs and other traditional dishes to guarantee that Rain Dancer can provide "something tor everyone," said Assimacopoulos. "My place is for ev- erybody." "I believe in fresh food, and a lot of the recipes we use are my own. We also prepare our food from scratch, without anything artificial," she said. Rain Dancer's dinner menu features a wide variety of fish and seafood, which is brought in fresh three times each week: scallops, lobster, crab, shrimp, swordfish, red snapper, salmon, sole, rainbow trout and oysters. As well, the restaurant serves a number of greek specialties such as souvlaki, baklava, shrimp scorpio and mediterranean salad. Every meal served includes a ' . . ,|:‘___,, '... ws..-riAir,c, a arm [Henna lallcclu can“... .4.--J _._V - salad, because Assimacopoulos believes in providing a "healthy mix of foods." Although Morgoiin is new to the business. Rain Dancer is the second restaurant Assimacopoulos has owned in K-W. She and her husband had owned the EXAMPLE: 24 ft. Round, 6 inch top rail pool. Complete with Jacuzzi filtration system/Plumbing kit and hardware only . 00 ' 1 , 500 . INSTALLATION NOT INCLUDED' MEMBER OF CANSPA Save Hundreds Of 8 On In Stock Above Ground Pool Kits! Store Noun Hon-Fri. " tuna p.01. Saturday: " In 935 FREDERICK ST., KITCHENER Pioneerh -raii"éiiiiiii"ai'a'LN FanIyPoolsl‘i Comparsita Restaurant on Bridgeport Road, from 1963-1972. Together the partners have invested approxi- mately $110,000 to wtablish Rain Dancer. _ . . . AAA I._..|- :nOA tho racial-rant lnawu C1"'.vw w _........ -eN--_" - "One day ' just a ded to get back into the restaurant busines. My children had grown up, everyone was gone, and I felt restless-l needed something to do. This is in my blood. I like meeting people, working with people and I'm a very good cook," Assimacopoulos said, adding that she prepared her first meal when she was 10 years old. . Morgolin took a more practical approach in his decision to invest in Rain Dancer-after taking manage- ment, marketing and business courses from Conestoga College, he came to the conclusion that "whatever people do, they need food and they need a roof. Because of the courses I realized that in the future every second meal will be eaten in a restaurant. Now it's every third meal. I think there's good potential here. “I think we can be better than our competitors. This is small-we can provide quality food and service, and we'd like to create a home-like atmosphere. You can't do that if the restaurant is too big," concluded Mor- golin KITCHENER S7g-5010 GUELPH 821-8422 -5 on