If your life depended on your ability to obtain a ham and cheese omelet the size of a hubcap, the Ham Shop in Greektown would be your salvation. The chef slices the ham off the bone as you look on, salivating. The succulent meat is wed with fluffy eggs — apparently very big eggs — and somehow crowded onto a plate alongside a truckload of home fries and toast. Even the help is impressed, serving us one with the declaration, “Now that’s an omelet!” We couldn’t agree more.
This article appears in Sep 18-24, 2002.
