And, another fine week it has been! It is hard to believe that we are in the last month of 2015 and nearing the anniversary of our 61st year of being in business! Tommy and Darin’s Royal Oak restaurant, Jim Brady’s Detroit, opened on Monday beginning a new era for a vision begun six decades ago. My father-in-law’s rules for running his business were extraordinarily nouveau for the era. It was important to him that he purchased the finest ingredients he could find and to “procure” them from local merchants. He was proud to brag that the meat came from Tommy Thompson’s, seafood from O’Neil and Hoffner’s, dairy from Twin Pines and that dry goods were delivered by Hirsh Brothers. His vision has stood the test of time and because of it thousands of Detroiter’s have enjoyed the Brady family establishments. It is mind boggling to me what one little bar has evolved into and just importantly what a huge contribution it has made socially. It is a honor to be able to continue and expound upon his dream.
The Bistro is bubbling with holiday cheer. There are lots of parties and present exchanging going on. I remember back to the first year Sharon and I were open and had not built out the patio space yet. There was no room for larger groups and people were hanging from the ceiling. Yikes! What a nightmare! The patios afford us the ability to reserve tables for office and family get-to-gathers year round. They have certainly evolved over time and with our recent decorating upgrade are cozier than ever. Whenever I can I’ll grab my work and sit at a high-hat and enjoy the “outside” while being “in.” I especially love it when big flakes of snow are drifting down.
Sharon and crew have some outstanding ChalkBoard Features beginning tonight: Pecan Crusted Florida Grouper is Presented with Cauliflower Gratin and a Mustard Vinaigrette; Chicken Pot Pie, Paul’s favorite, chock full of Organic Chicken slow cooked with Carrots, Onion and Corn in a rich Chicken Gravy; Grilled Mahi Mahi Brushed with a Black Pepper Apricot Glaze and Accompanied with Sweet Potato Pie and a Vegetarian Plate of Black Beluga Lentils, Sautéed Cauliflower, Pine Nuts, Spinach and Halloumi Cheese. YUM!
If you need to fill your wine rack for holiday entertaining remember that we sell wine to go for ½ off plus $2 per bottle, or, buy it by the case for ½ off straight forward.
We Wish You All A Million Dollar Day and
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