djbistro

GREETINGS FROM THE BISTRO

2012-03-01T21:29:00.000-08:00

March 2, 2012

GREETINGS FROM THE BISTRO

Well, my contemplative walk with Nikki and Pico went down the tubes today. We were rained out, kaput, nadda, no-way-Ray. They don't seem to mind in the least. Both are keeping me company, snoring softly, cozy and curled up on Grandma Smith's 200 year old wicker that graces my office. If she were alive I'm sure there would be some eye-raising. I'm of the opinion, if you've got it use it. There are so many memories that are conjured up when I look at the beautiful "back-of-a-sage leaf" green hued chairs and sewing chaise. They were her parent's, purchased over a century ago as newly weds. Back then they were hunter green with striped cushions. As a little girl I sat and read on Gram and Gramp's front porch every summer visit wistfully enjoying their smells and creaks. Happily, Tom and I inherited "them" (they are family you know) in the early 80's and had the wicker repaired and changed to their present sage vs. broccoli green color. Over the years Tom kept them washed and touched up. A huge project which he enjoyed doing. Last spring after hours of gentle scrubbing and hosing then painting I made the executive decision to move them inside from the side porch. Now, the pups enjoy some doggie beds extraordinaire and I still cuddle into the chaise with a book and remember past times.

These pieces of furniture were made by passionate, proud craftsman. It shows in the glorious weaving of willow branches around a simple frame. Probably young apprentices learned from the master's weavers but could not earn a living by spending weeks producing one chair or table or settee. So, over the years, wicker became man-made poly "something" and the beauty was lost. Yes, it is easy to clean; it's cheap and very throw-away-able. And, it is a sad loss of memory making.

Old is good. It is good that we have managed, through thick and thin, to remain in business for 57 years. It is good that there are many original Brady traditions. Our chili and burgers rock. The Caesar is still the best around. It's good to have customer's come in who have great stories to tell about 7 mile. It's good to be blessed with staff that has been with me for decades. I am so grateful and appreciative.

Then there is the new. Our Bistro could not be more beautiful, at least, in our eyes. We've had an absolute smooth transition of "old" and "new" employees. It's like the "old" are "new" and the "new" are "old." We're an easy going family. We like and respect each other for what we are. There are many new first time customers too. What a delight to meet you. And, better still, to see you walking through the door again and again.

My heartfelt, sincere, honest and true thanks to staff and guests old and new.

It's true: "It's a Million Dollar Day."

xxoo, Mary

Bistro News February 17, 2012

2012-02-17T12:43:00.000-08:00

Greetings from the Bistro!

As has become my habit I write this after walking Niki and Pico. I live on a dirt road and have a filthy car to prove it. And today, a couple of muddy doggies too. It is hard to believe that it’s the middle of February and almost forty degrees before noon. I think, on this walk, about what was noteworthy over the last week. We had a great Valentine’s celebration. I love holidays. Everyone is in a celebratory mood and generally happy-go-lucky. I particularilly love working these special days and wish that each and everyone of us would allow ourselves to declare everyday as exceptional. How much easier life would be. Many of you may remember the older woman, Marion Simpler, who would eat dinner with us every night in our “former bistro.” Marion had a saying that she started her day with: “It’s a million dollar day.” How very smart of her – she set herself up to have a spectacular day. Now, part of my morning routine includes repeating her mantra and a byproduct of the positive reminder brings a smile to my face as I remember sweet Marion.

Another woman I greatly admire is Margaret Davey, the executive director of the Western Oakland Meals on Wheels Program (MOW). She and her staff coordinate the preparation and delivery of meals for in-need seniors. MOW was recently awarded a grant to start a new pet distribution program designed to assist homebound MOW participants with food for their pets. According to research reported in the Journal of American Geriatrics Society independently living seniors with pets have better physical and mental health. Because of economic or health reasons some seniors are unable to feed their animals. So, the Northville PetSmart, the Banfield Pet Hospital and now, officially, Diamond Jim Brady’s Bistro, are drop-off sites for pet food contributions. There will be a container inside the front lobby to place your cans or bags of food. I will make sure that they get to Margaret and she’ll get them to those in need. Help us look good – let’s get the lobby full!

I know that I’d be lost without my pups. And, they certainly make everyday a million dollar one.

See you at the Bistro with pet chow in hand. XXOO, Mary

Bistro News and Specials Beginning 2/10/2012

2012-02-10T12:14:00.000-08:00

GREETINGS FROM THE BISTRO

I’m just in from a brisk walk with Niki and Pico and thinking I need to get them a valentine treat. Maybe doggie cookies from the local puppy bakery. Valentine’s day is one to profess your love, not only for each other, but, our beloved animal friends too. Remember them – their love for us is un-conditional.

Now for a history lesson. St. Valentine lived in Rome during the rule of Emperor Claudius. Claudius wanted to have the largest army in the world and thought that by making marriage unlawful that he’d get many more young men to join. Fr. Valentine thought this was absurd and continued to secretly marry couples. He was ultimately caught and sentenced to death. While in jail many young people threw flowers into his cell. He was befriended by the prison guard’s daughter who spent many hours visiting with him. On the day of his death, February 14, 269AD, he wrote her a note thanking her and signed it Love Valentine. Valentine is the patron Saint of Love and thus the celebration of his day. Over a billion valentine’s day cards are sent every year. Teachers receive the most. And, many are just signed “Love, Your Valentine” from supposed anonymous admirer’s.

Many foods are associated with the day too. Oysters are considered to be a natural aphrodisiac and what would Valentine’s be with out chocolate, champagne or lobster? All are featured on our board menu today through Valentine’s. I think that we have some of the best specials since re-opening.

We can’t wait to see you at the Bistro!

XXOO, Mary

P.S. Remember your pets!!!

Bistro Specials

Appetizer

Oyster Rockefeller ~ Plump Oysters On-The-Half Shell Topped With An Anise Flavored Creamed Spinach With Bacon. Sprinkled With Parmesan And Baked Until Bubbly.

Main Plates

Lamb Shanks “Just Like My Mom’s” ~ Slowly Braised In A Rich Veal Stock With A Mirpoix Of Carrots, Onions And Celery. Presented Over Cheesy Polenta With Root Veggies And The Cooking Jus. Finished With A Crispy Onion Hat.

Seared Jumbo Sea Scallops ~ Served Around Angel Hair Tossed With Spinach, Roasted Garlic And Tomatoes With A Touch Of Saffron Fumet.

Florida Grouper ~ Accompanied With A Southwest “EggRoll” Filled With Black Beans, Corn, Tomato And Scallion. A Dollop Of Guacamole And Drizzle Of Red Pepper Coulis Complete The Mix Of Flavors.

Crab Stuffed Lobster Tail A’la Valentine ~ Served With Champagne Risotto, Grilled Asparagus And Drawn Butter. You’ll LOVE This!!!

Dessert

Flourless Chocolate Tort ~ Garnished With Raspberry Sauce And A Dollop Of Whipped Cream.

News from the bistro December 9, 2011

2011-12-09T11:00:00.000-08:00

I’m looking over a beautiful dusting of snow throughout my woods. So nice and clean and pristine. Yesterday I had the fore sight to get the heated bird baths filled and plugged in. It is so fun to watch the birds flutter around giving themselves a bath. They are mowing through the food too, about 40# of sunflower seeds every couple of weeks. Lots of cardinals, bluebirds, titmouses and chickadees just about live on the feeders. Uma, my barn cat, is eating more too, gearing up for the cold weather. She will just about double in size for the winter and then loose it all in the first couple weeks of spring. Interesting how nature works. My little Niki was in 7^th heaven this morning when she ran out – snow is one of her favorite things. She races through it, sometimes almost getting buried in the deeper mounds. I’m not particularily fond of a snow covered dog melting in the house but, what the heck, if she’s having fun and getting exercise to boot, how can I complain? Pico, on the other hand, tiptoes through it and can’t wait to get back into the house. And my big buddy, Picasso, got his heavy blanket put on yesterday, not a bit too soon. Winter is upon us!

As we finish our second month all continues to go well at the Bistro. It is so great to see all the festivities unfold. There are lots of little “parties” going on at many of the tables. We love the good cheer this time of year brings.

On a sad note, Father O’Brien, who’s kindness many of us were recipient’s of, passed away last Sunday. He was a frequent diner with us. He’d never look at a menu, just ask “Mary, what should I have tonight?” and, then have what I suggested. We will miss his cute smile, hearty laugh and funny stories. How thankful I feel to have had the pleasure of being his friend.

Sharon is baking for Christmas. Pecan and Key Lime Pies, Peppermint or Chocolate Bark, Maple and Bacon Peanuts, Citrus Vinaigrette and our “now famous” Bar Cheese. Pies are $20, Citrus $8, $12 for either of the Bark’s and $8# for the Peanuts and Bar Cheese. Orders will be taken through December 20^th for pick-up on the 23^rd and 24^th.

As a special for the season, all wine purchased “to go” is half off. The wine must be pre-ordered as we do not have space to warehouse in the restaurant. Turn over time is usually a couple of days.

Don’t forget that Brady Gift Cards Make A Great Present!

We will be open on Christmas Eve until 3PM, closed Christmas Day and open for business as usual on the 26^th.

We have started running specials during the week and they’ve been going gangbusters. I’ll have to say the walnut crusted walleye was one of my favorites. This weekend we are featuring:

Giant Lamb Meatballs Served Over Linguine Tossed With Marinara And Sprinkled With Fresh Basil And Romano Cheese.

And,

Sweet Bay Scallops Stirfried With Asian Style Veggies And A Ginger-Soy Sauce; Served In A Crispy Wonton Bowl.

And,

Mushroom Pate’ ~ A Favorite Returns!

Until next week, Peace XXOO, Mary

News From The Bistro December 2, 2011

2011-12-03T05:11:00.000-08:00

The Days Are Flying By At The Bistro. We Are Finishing Our 7^th Week Of Being Open And Have Loved Every Minute Of It. I Can’t Tell You How Fortunate We Feel To Be Back And In Such A Beautiful Space. Yes, There Have Been “Moments” But They Are, For The Most Part, Quickly Manageable. A Few Are Not. For Instance, We Just Got Our Signs Up And Lit. Seven Weeks Without A Lit Sign Has Been A Major Obstacle. And, The Outside Covered Patio Is Still “A Work In Progress.” Sharon And I Expend A Lot Of Energy On Projects Such As These. It Is Not Only Mentally Draining But, Also, Disappointing On The Lack Of Follow Through By The People Supplying These “Services.” As Of Yesterday We Were Promised That The Work Will Be Finished Next Week. Because Of Past Experience We’re Not Holding Our Breath. Say Your Prayers That We Are Wrong.

Our Holiday Decorations Are Up And Very Tastefully Done. Tom’s Sister Colleen And Her Husband Charlie Worked Their Magic And The Restaurant Looks Lovely. The Outside Planter’s Are Done Too. Pam Carter And Her Crew Did A Wonderful, Wonderful Job Of Transforming Them Into Works Of Art. Pam Is A Master Gardener And A Visionary When It Comes To Garden Design. I’m Happy To Recommend Her And So Glad She Was Willing And Able To Do The Work For Us.

REALLY GOOD NEWS :

NOVI ROAD

IS NOW OPEN!!! Yeah!

As A Reminder, If You Need Catering, Holiday Or Other, Mary Brady’s Custom Catering Is Up And Running With Our Re-Opening. Call Us With Your Catering Needs. We Design Menus Specifically For Your Event.

My Favorite Comment This Week Was From A Long-Time Guest Who Said “I Love Your New Space. It’s Like Being At A Party In A Kitchen.” That Is Exactly What We Envisioned. Wishes Do Come True. More Important Though, Is That Sharon And I And Our Staff Are Doing What We Are Most Passionate About – Making You Happy While In Our “Care.” That Is Our Goal, Your Total Enjoyment From Start To Finish. It’s In Each And Everyone Of Our Heart’s And Soul’s To Make Your Visit What We’d Expect If We Were Sitting In Your Seat. The Best Part Is, We Have A Great Time Doing Our Job. How Lucky Is That?

Finally Our Specials Starting Tonight, Friday December 2, 2011, Until Their Gone:

Mahi Mahi Fajitas

Mahi Fillets Seared And Oven-Finished Presented With Black Beans And Basmati, Tequila Spiced Peppers And Onions And House-Made Salsa.

And,

Roasted Duck Breast

Accompanied With Quiona, Acorn Squash And An Orange And Date Compote.

Enjoy!

XXOO, Mary

Bistro News November 11, 2011

2011-11-11T14:23:00.000-08:00

Friday November 11, 2011

"Judge each day not by the harvest you reap but by the seeds you plant.

Robert Louis Stevenson

Yesterday, 11-10-11, was the one month marker of the new Bistro being open. Time flieswhen your having fun. And we are! It's been such a joy to see so many familiar faces. And especially gratifying that lot's of you have been back several times already.

Lunch service, now 2 weeks old, is going well. Each subsequent day has been busier as the word has gotten out. We have a few new items that I love. The salmon gyro is fantastic as is the portabella veggie burger. Come in and see us!

Last weekend we started serving brunch on Saturday's from 10-3 and Sunday's from 9-3. Check out the menu on our website. http://www.djbistro.com/. Favorites are the Pain Perdu, a sausage stuffed French toast, and the Lemon Ricotta Pancakes. YUM!!!

We received a rave review from Sylvia Rector of the Free Press. Our thanks go out to her. I have known Sylvia for years and swear she was wearing a disguise when she came in because I sure did not see her. When I asked her about it she assured me she can be pretty invisible when she wants to be. Link to her story by clicking here.

On another note, I recently went before the Novi Board of Appeals to request a change in the city ordinance that limits outside seating from April 15 to November 30. I was granted the variance and can serve all year long in our soon-to-be-completed outdoor café. YEAH!

Once open, there will be an additional 24 seats which will cut down on the waiting times for seats. Our biggest challenge right now is learning to cope with a much smaller space. Thanks for bearing with us. We appreciate it very much.

Finally, our specials for the week are BBQ Jumbo Sea Scallops seved with Corn Cakes and Wilted Greens and a Bistro Favorite - Shepherd's Pie!

See you at the Bistro. xxoo

Bistro News

2011-10-28T10:50:00.000-07:00

NEWS FROM THE BISTRO
Friday October 28, 2011

It is hard to believe that we are ending the second week of business. Everything has gone very, very well. Sharon and I are thrilled with our space, our staff and with seeing all the familiar faces. Molly Abraham gave us a rave review in the Detroit News last Thursday which made for a very busy weekend. Our kitchen is running like clockwork and we’ve had a great response to our new menu items as well as the old favorites.

When designing the menu we made the decision to “shake things up a bit” and we’re glad that you are enjoying the changes. The flat breads have been a hit as is our “Little Bite” section which offers really fast snacks such as homemade bar cheese, maple bacon peanuts and olive tapanade. We can have these on your table in minutes. The Shrimp BLT and Beef on Weck are super popular choices, as is the Scottish salmon and Ribeye. My personal favorite is the Black Lentil Salad with Halloumi cheese. I have one nearly every day.

As can be expected, there have been some drawbacks to relocating into a much smaller space. The most obvious being that the wait times for a table are much longer than in the past. And, we are not accepting call ahead seating any more. We tried it for one night and it was a disaster. Just like the former Brady’s we do not take reservations on Friday and Saturday evenings. The best time to come on those nights, if you don’t want to enjoy a drink and snack at the bar, is by 5:30 or after 8:30. Within a few weeks we will have our outside café finished and that will allow us to have 20 more seats so wait times will be drastically reduced. We thank you profusely for your patience and understanding.

Lunch hours begin on Monday October 31 at 11AM. Lunch is served Monday-Friday 11-4 and Brunch/Lunch on Saturday 10-3 and Sunday 9-3. Menus will be posted on the website www.djbistro.com this weekend. Reservations are welcome for these times.

I’ve had lots of inquiries about holiday parties and we are accepting catering bookings for such. We are unable to accommodate larger groups in the restaurant but would love to bring the food to your home or office. Call Mary or Sharon for information.

Finally, we’ll start doing specials on a regular basis in the next week or so. They will be posted on the website each day. This weekend Sharon whipped up Mediterranean Lamb Meatloaf, served with grilled feta polenta, green veggies and a roasted tomato sauce and New Orleans’s Lake Trout with a crispy cracker crust and accompanied with a cheddar and jalapeno gratin and Tabasco beurre blanc.

YUM.

Look forward to seeing you soon.

xxoo, Mary