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Thursday November 26, 2015
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Pete Poulos



Nothing at Frank's has changed in decades, and that's the way the regulars--who write their names on their favorite stools at the counter--like it.

"You walk fifty paces back in time when you walk in to Frank's," says Krogness.

Architect Richard Fry eats at Frank's once a week--hash browns smothered in vegetable oil, with four links of sausage and two eggs over easy. He describes Poulos as "one of those guys with the great ability to make you feel more important...than you really are.

"It's always you and not him," he adds, noting Poulos's amazing recall of his customers' families and activities.

But most customers know little about Poulos--because he rarely talks about himself.

Panagiotis Eliopoulos grew up in a small village called Kakouri. In 1939, when he was four years old, his father, a food distributor, drove his truck more than 100 miles to Athens, where he became sick with pneumonia. His body was returned in a casket.

Life got even harder very quickly.

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