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cials daily, reflecting good buys from suppliers which he passes along to customers.
The Town 'N' Country serves three meals a day, whereas the Pub and the Cedars specialize in dinners and catering only.
Jimmy Grafas and Petsas, who grew up in the business and worked in fine restaurants such as Monk's Inn next to the Lincoln Center in New York, purchased the Town 'N' Country about three months ago and revised the menu completely.
"The whole idea is volume," says Petsas. "I don't want to serve just five dinners. I want 500. That's how I'll make my money." '
Town 'N' Country deals regularly with large restaurant suppliers. "The price range is pretty much the
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95.6%