And another fine week it has been. I took a couple of days off to spend on the West side of the state, Macatawa specifically, and had a relaxing time reading and visiting with JoAnn, one of my dearest friends. The home we stayed in was right on Lake Michigan, 20 minutes from Saugatuck and Holland. Both are fun cities to explore but at this time of the year Saugatuck is a virtual ghost town with only a few restaurants open here and there. Holland, on the other hand, is a bit more bustling. I’ve been taking some riding lessons from an incredible instructor in the area and was able to ride 3 days in a row with her. She is like watching a ballerina in a saddle, featherlike. After each ride I’d head back to sit by the fire and watch ice flows drift by. Amazingly the lake was only frozen to several feet off the shore. It was cold and windy so there was not a lot of chance to walk on the beach. What a nice part of Michigan to visit. We beat the snow on the drive back and, as always, I was greeted by the two cutest pups on the planet. Niki and Pico stayed home with a “doggie sitter” and were all over me the minute I walked in the door. The temperature was just right to take them on a trek so that’s what we did! What sweet “kids” they are.
We are closed, following a long-time tradition, this Sunday, a.k.a. Super Bowl. It gives us a chance to do maintenance work that requires down-time; in this case all the tables and the bar are being re-stained. It is a huge project but the Bistro has seen incredible traffic over the last 3 plus years and deserves her face-lift. Because the drying time is 36 hours we’ll need to remain closed for Monday too. It is worth it, you’ll agree. Sharon and I will also oversee staff meetings and then treat everyone to a … wait, it is a secret….let you know next week!
As it goes every weekend Sharon and crew have some Dishalicious Chalkboard Features including: Oven Roasted Red Snapper with A Savory Sweet Potato Pie; Citrus, Honey, Soy and Sriracha Marinated Pork Tenderloin and Grilled Swordfish with Black Beluga Lentils and Swiss Chard. And there’s Cinnamon Pecan Bread Pudding for dessert. YUM!!
Now, go out and have a Million Dollar Day.
We look Forward to Seeing You at the Bistro!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9