And, another week has flown by. It seems like yesterday was the 4th of July and now we’re at the end of another month. Before we know it Labor Day will be upon us. Yikes…
I’ve had some questions as to why we don’t go the coupon/Groupon route. Sharon and I have priced our menus, food and drink, to be fair to you and to us. It takes a lot of vision to have menus that offer value and are creative at the same time. Our goal is to have a restaurant that we would like to eat at several times a week and enjoy original specials, great drinks and have it affordable at the same time. We think that we’ve done that. There are not too many places you can get a $3 appetizer, $5 glass of wine or a beer for 2 bucks. Our entrees include a salad in the price with no up-charge for “Michigan’s best Caesar.” Our portions are generous and all our ingredients are the best and freshest we can source. It is a full time job to keep our costs in line so that the menu prices remain reasonable. Over the last several months we’ve seen substantial food and beverage cost increases. I don’t have to tell you…you see it at the store and on your utility bills just like we do.
We also have a professional staff that costs us, rightfully so, professional wages. Most of our kitchen staff are graduates of a culinary program. Those who are not have years and years of experience. It is important to Sharon and I that we employ people who share our passion of pride in what we offer, its presentation and how we service our guests. And, we take great care to provide an ambiance that is comfortable and friendly. We believe that we’ve done that at the Bistro and hope that you feel the same.
So, to get back to the “coupon thing.” I have two great quotes from a couple of our regular guests. These are people who dine with us at least once a week and have come for years. The first is a definition of Groupon. “Groupon is just doubling your price then giving a discount of 50%.” And the second, “We’ve eaten all over and there is truly no where that is a value like yours.” I love that word – value. To us it is charging what something is worth, no more, no less. I can remember Tom always saying “if you price honestly you need not coupon.” He’s still right!
Sharon and crew have some great Chalkboard Features including Parmesan Dusted Sea Scallops Sautéed to Golden and Served With an Orzo, Artichoke and Roasted Tomato Pilaf; Summer Short Rib Beef Stew chock full of Corn, Potatoes and Garden Green Beans in a Red Wine Broth; Australian Barramundi a Mild, Sweet and Buttery Fish brushed with an Apricot Glaze and a Grilled Pineapple Rum Salsa and Rice Pudding Full of Sun Dried Cranberries and Pistachios dolloped with Michigan Honey Whipped Cream. Ask, and you shall receive.
Remember “It’s a Million Dollar Day” and 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