VON FILIPPOU and his former partner, NICK STAMANIS, who retired to Florida in 1984, started working together in the kitchen of the old Johnny’s Rib Bar on South Calhoun Street right after Von came to the United States from Greece in 1952.

Von washed dishes and Nick made salads. Shortly thereafter Nick started to cook steaks, and he and Von began to talk about a business of their own. Although Von owned a small cafe in Florina, Greece, he never dreamed of having his own restaurant when he came to the United States.

In the early years, Von worked three jobs - at General Plating during the day, dish washing at night and painting houses on his days off. He was saving money to bring his wife and children to the United States. He had fought against a Communist takeover in Greece, and when the fighting ended, he was among those given the first opportunity to immigrate to America, but he had to leave his family behind.

In 1957, Von and Nick bought out the old DEL-MAR Bar for $20,000 and started NICK’S RIB BAR. Von was not yet a citizen so they used only Nick’s name. Hence: the place is still referred to as Nick’s. In 1958, Von became a United States citizen. He is extremely proud of that fact. His patriotism is undaunted: just look around at all the eagles and flags that are present in the restaurant.

On September 15,1969, they moved into The FWNB building as the main dining room. The kitchen used to be WAYNE CAMERA SHOP. THE FAMILY ROOM housed two stores: STATELY APPAREL SHOP, and HUNT’S FORMAL WEAR.

The Rib Room’s menu has changed very little over the years. : In the early years we sold 500 to 600 pounds of ribs per week. Now we average 4,000 pounds of ribs a week, 2,000 pounds of French fries, 800 pounds of baked potatoes and 300 pounds of hash browns per week. We offer a wide variety of steaks, seafood, and, of course our ribs.

On October 1,1992, Von sold the business to his son, SAM FILIPPOU and to CHRIS RAPTIS, his son-in-law, Sam owned the former PHOENICIAN RESTAURANT AND LOUNGE in Georgetown Square for several years, specializing in Greek food. Chris has been with the Rib Room since September of 1969 as a bartender and as a manager.

The Rib Room’s reputation for good food, service and atmosphere is unsurpassed. The Rib Room’s success could not have been possible without you, our customers. We would like to take this opportunity to thank you for your patronage and support. All of us look forward to serving you for many more years.