Page 92 - Cityview_May_June_2014

Pizza Palace

Opened: 1961

Location: 3132 E. Magnolia Avenue
Known for: Pizza, of course—and spa -
ghetti and onion rings

What You’ll Spend: $10-20
Cash Only

Mayor im Burchett says:

“I’d crawl across glass for a large order of

onion rings and pizza from the Palace. I also
really like their spaghetti. It’s so good that

I’ve actually had an out-of-body experience
when they put pepperoni slices in it for me.”
T
managers—keeping Louis’ firmly in T
T
h
h
he
e
e
O
O
Or
r
r
i
i
i
g
g
gi
i
i
n
n
n
a
a
a
l
l
l
L
L
L
o
o
o
u
u
u
i
i
is
s
’
s
’
’

When Arthur, Al, and Gus Peroulas the family business category. “We’ve
an
n
t
t
always had curb service and a din
moved to Knoxville from Greece -
r
ri
iv
ve
e
-
-I
I
n
nR
Re
e
s
st
ta
au
ur
ra

ing room,” says Brinias—though the circa 1955, all three started working
building the restaurant currently as dishwashers. In 1961, they pooled Opened: 1958
inhabits replaced the old location Location: 4661 Old Broadway
their funds and took a chance on a
across the street that was destroyed pizza restaurant—then a new culi
Known for: Classic Italian dishes, Onion -
by the re-working of the highway exit Rings, and Steaks
nary phenomenon in the Knoxville
in 1999. During the summer months, restaurant world. Fifty-three years What You’ll Spend: $10-20
more people sit out in the cars to eat,
later, not much has changed—the loca Mayor im Burchett says:
-
while in the colder parts of the year, tion, service, menu, and prices under
customers prefer to pull up to take Arthur’s son Charlie Peroulas take you “There’s always a crowd at Louis’, so you

their food home without having to back to another time, when adventure
know the food is good. It’s the only place
exit their cars. Louis’ still serves the in town you can get spaghetti, pinto beans, and an exotic new food—plus spa
-
and fried okra on the same plate.and the
same classic New Jersey style Italian ghetti, salads, and sandwiches—could
dishes: “It’s more of a zesty, hearty, onion rings aren’t bad, either.”
all be found in the long, low building
meaty, spicy kind of sauce,” says
on Magnolia Avenue. Step in to the
Brinias. And then of course there’s Jimmy Brinias grew up at Louis’. His counter or stay in your car and let the
the ever-popular hand-breaded onion father and a partner bought out the
food be brought out to you—but take
rings—the restaurant goes through iconic restaurant from the Kronas note: You’ll probably want a plate and
between 600 and 700 pounds of brothers in 1976, and he’s worked as
fork to eat it!
onions every week.
everything from dishwasher to res-
taurant owner. His son and brother- Tues-Sat: 11 a.m.-11 p.m.

Tues-Sun: 11 a.m.-10 p.m.
in-law serve as the restaurant’s
Sun: 11 a.m.-10 p.m.

90 cityviewmag.com may june 2014