And another great week it has been. All is good in the Brady household. The weather is great for riding so Z and I are having the time of our lives just cruising around practicing this and that and having fun. The pups and I took a hike down the lane just before dusk and it was lovely. Some, but not many, mosquitos and cool enough to have jeans and a flannel shirt on. I have to be in the right frame of mind to walk them as they nose around and are curious. I go with the flow or, lack of it. As I have said before, their walks are theirs, mine are mine. And never the two can meet… I’m glad that I’ve learned to slow down and enjoy my time with Maddie and Sophie. I’m so lucky to have my pups that love to explore and come home happily exhausted. Tonight their Yorkie bud Finn was out so the three little ones romped around “his” yard for a bit too. He’s only 5#, they are 10#, and he is the junior by far, 2 years old vs. the girls at 10. One guess at who gets tired first?
Next Friday, 9-23-2022 marks the 31st year that we have been a tenant in the Novi Town Center and, more important to us, part of a wonderful community. I remember when Tom and I were looking for a new location in early 1991 and the opportunity to take over the space of an existing restaurant next to then, a vibrant movie theater, we jumped on it... There have been ups and downs but it has been a good ride. Several recessions, the Trade Center Bombing, Bird Flu, Covid, Stock Market Crashes, Tom’s death and the move to our new, almost 11 year old location. Holy Smokes! We are the longest tenant other than TJ Max and I thank everyone for your support to keep the dream going. We are so appreciative. And I am so very, very, very fortunate to have had over the decades a staff that is incredible. Just think, in this day of not having enough help I can really BRAG OUT LOUD that I actually have Dave, aka “The Doctor” and Lou Ann the most amazing soup Queen ever as 31 and 30 year employees. Lou Ann was on the first crew when Tom and I opened Southfield in 1979. Alida, Lori is close behind as are Sharon and Maddy. Then, there’s the core crew from opening here almost 11 years ago. Chipps, Dave, Lou, Maddy, Sharon, Lori, Alida, Rigo, Mary Lou. Travis and Amanda came soon after opening and Max came, went then came back as Sous Chef extrordinare. I have to shout out to those who have retired with many years under their belt. Karen K. who cleaned up with me many Monday mornings after the staff Christmas parties for 20 years and trust me, we were not feeling “it” Karen S. our spiky blonde haired sweetheart, Pauline and Nancy. Each and every member of our team, whether here for decades or years or are newbies WE are all part of a success story that couldn’t be told without the hard work, loyalty and dedication to a legacy started 67 years ago that each of us has contributed to in their unique way.
THANK-YOU MY ROCKSTARS !!!
Talk about a Rockin’ team…this week has been incredibly busy with the Battery Show at Suburban Showplace. Our business almost doubles what it normally is and everything went off without a hitch. I watch with amazement at the kitchen line, sometimes 6 people strong, moving in unison with each other to get over a hundred meals out in the span of 4 hours. And those in the front of the house that coordinate their service skills delivering beverages, appetizers, salads, entrees and desserts in a timely and professional manner. Or, the door hostesses that make sure reservations get seated promptly and quote proper wait times for those guests that go “on a wait.” That, (to me anyway,) is the hardest job in the Bistro. The best part of all of it? We love what we do and have fun on top of it.
Sharon and Crew have probably the best selection of Chalkboard Features ever starting tonight.
As a STARTER:
ABC FLATBREAD: Topped with Brie, Charred Red Onion, a Brandy Soaked Dried Apricot Drizzle and Toasted Almonds. BISTRO
SCALLOP BOULLABAISSE: Petite Peruvian Sea Scallops in a Saffron Tomato Broth with Fennel, Celery and Onion. Served with a Crusty Baguette Slathered with Fennel Aioli;
MAX’S BIG WET BURITTO: Pulled Chicken Steeped in Mexican Flavors, Corn, Black Beans and Spanish Rice Wrapped in a Flour Tortilla. Topped with Red Enchilada Sauce, House Made Guacamole and Mexican Cheeses;
HALIBUT PICATTA: Pan Roasted and Presented over Fresh Mozzarella Polenta with an Artichoke, Caper, Red Onion and Lemon Sauce. Garnished with Crispy Fried Zucchini Ribbons, and last, not least,
SAVE ROOM FOR DESSERT:
PORT WINE BROWNIE: Topped with Chocolate Gelato and Port Wine Syrup. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS!
XO, Mary, Maddie, Sophia, Z and Kos