Welcome To The Bistro!!!
And, another fine week it has been…
Life is good, pets are awesome and the garden’s bursting with blooms. The grass got its first haircut and, with all the rain, is a beautiful lush green. Today a couple of truck loads of smokin’ hot mulch will be spread between the beds. It is a chore that pays off in the long run…no weeding, or, very little of it.
Mother’s Day was lovely and both Sharon’s and my family were in to celebrate as they understand that being in the restaurant business means we work holidays. And nights and weekends. That’s just the way it is. I’m grateful to be in the hospitality industry and consider myself fortunate to have a job I truly enjoy. I get to work in a fun, creative environment, meet new people everyday and love visiting with those of you who’ve been coming for years. Mother’s Day was special seeing lots of families, large and small, having fun with each other while honoring their mom’s. There were smiles galore. Thanks to everyone who came to celebrate with us.
And, kudos to my staff, front and back of the house alike. The kitchen crew was right on and worked together like a well-oiled machine. There were lots of larger groups and trust me, it is not an easy task to get a table of 20 cooked properly and out in a timely manner. Especially with eggs “cooked to order.” I paid for the last two years of college as a breakfast cook and it is not for the faint of heart. That job, more than any other, made me a great line cook. The first two years I was a cocktail and breakfast waitress and was able to save enough to pay tuition and have a bumper so that I could move into the kitchen, my real love. Waitressing is a totally different “animal”…organization is key and personality a must. So, I’ve “been there, done that” and have total respect for the level of expertise that is required for both positions. Sharon and I appreciate the hard work that went into making it a special day for lots of mom’s. Great job all!
The Chalkboard Features are Dishalicious once again including: My favorite fish ever – Loup de Mere A.K.A. Wolfish, Sautéed with Tomatoes Capers, Kalamata Olives and EVOO, Presented over Artichoke Orzo Pasta; Seared to Golden Jumbo Sea scallops Accompanied with Coriander Roasted Carrots, Zucchini Fritter & Tahini Yogurt Sauce; Vegetarian Grain Bowl full of a Mix of Heirloom Grains, Caramelized Onion and Roasted Apple in a Aged White Cheddar and Pistachio Vinaigrette. There are 2 Desserts Vanilla Panna Cotta with Strawberries and Balsamic Drizzle and a Strawberry-Rhubarb Oatmeal Bar topped with Vanilla Ice Cream. YUM!!
We look forward to seeing you at the Bistro!
And We Wish You A Million Dollar Day!!
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