And, another fine week it has been!!! We hope everyone had a great holiday weekend visiting with friends and family. Thanks to all who spent some time with us at the Bistro. We were pleasantly surprised to see many familiar faces along with many “newbie’s” giving us a chance to win them over. While I begrudge my up-north compatriots nothing, it is nice to have an influx of dining dollars spent locally too. Independent “mom and pops” are still the largest segment of the restaurant industry. We are committed to our guests, our employees and our purveyors. With out us there would be little variety to choose from. I am not against chains, there are good ones. For the most part though they follow patterns of management that don’t allow for much creativity. That is one of the reasons that we’ve been successful for 62 years – we can change the menu on a dime and choose the wines and beers we want to serve without the dictate of a CEO number cruncher who is not working in the “trenches.” We take chances everyday and embrace the challenge. Owning and working in a restaurant is a labor of love. Yes, we make a living that allows us to pay our bills and some extra for “fun stuff.” But it’s the satisfaction of your appreciation and loyalty that keep us in for the long term. Thank-you!!! Life is good.
Speaking of new menus…summer has arrived and so we are taking advantage of the season to change things up a bit. Shrimp Cocktail is back along with Smoked Trout Dip as Quick Snacks. Updated Salads include and Asian Chop Salad with Edamame, Spinach, Cukes, Mint and Miso Dressing and “Summer Salad” with Arugula, Prosciutto, Candied Almonds, Aged Gouda and Champagne-Honey Vinaigrette. It is hard to update the Main Bistro Plates, as they are all popular, but we’ve added a Korean Chicken Taco full of Spiced Fried Chicken, Sweet and hot Chili Souse and an Orange-Jalapeno Salsa.
Sharon and crew have created some awesome Chalkboard Features. It’s that time again for “Eat-the-Shell and All” Soft Shell Crabs. We’re dusting Whole Blue Crabs with Asian Spiced Flour and Sautéing until Crispy served with Brown Rice and a Peanut-Coconut Sauce. Pan Roasted Swordfish is presented over a Toss of Roasted Beets, Skinny Green Beans, Kalamata Olives and Vine Ripened Tomatoes; Slowly Braised Short Ribs are Accompanied with Buttermilk Mashers and Crispy Onion Rings and for all our Veggie Lovers there’s a Summer Risotto full of Corn, Asparagus, Zucchini, Basil and Fresh Peas then finished with a drizzle of Lemon Oil. YUM!!! The Bistro Kitchen has Been a Busy One!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
AND, WISH YOU MANY MILLION DOLLAR DAYS…
XO, Mary, Niki, Pico, Z and Picasso
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