Welcome to the Bistro!

​And, another fine week it has been. Busy, busy.  I hosted my family Christmas gathering on Sunday. We don’t often get the “in-towners” in one place at the same time so it was awesome to catch-up.  Cooking a special meal for 15 requires some planning. In the “old days” it was routine for Tom and I to entertain a big group of family 5 or 6 times a year. Times…they do change. I like to make it easy for myself to visit too so tend to make dishes that don’t require last minute attention.  This year I decided to not do a ton of appetizers and, lo and behold, had almost not dinner left overs. The red wine braised short ribs were delicious, Jo made butternut squash manicotti, mashed potatoes (okay, I took a carry-out from DJB’s) and a beautiful salad rounded out the meal. There was only enough for Mom to take home.  

The Bistro has been very busy so having Tuesday and Wednesday off was a blessing not only for me but the entire crew.  We were ready for a break. I was on the run most of the time though having dinner on Christmas Eve with Jo, her family and Mom, then brunch too with them on Christmas Day after mass. From there on-to visit Tom’s family at a nephew’s house and to his daughter’s Erin's and her family.  For R&R I fit in a ride and a few doggie walks.  Life is good…
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It is hard to believe that we are in the last days of 2019 and nearing the anniversary, New Year’s Eve, of 65 years in business. Tom and I worked hard to grow a Detroit tradition for 29 years together. There have been ups and downs… his death in 2008, the depression, and the letter of almost immediate termination of my lease due to Wal-Mart taking my space.  My sister Josephine and I worked like dogs to clear the restaurant and get was salvageable to a storage unit. In retrospect I should have donated much more than I did but I’m glad that the original bar, Hi-Hat tables, Garland Stove and much cherished art that Tom and I collected are still part of today’s Bistro. I did not have any inclination as to where I may plant my feet until our current location came a few months later.  Then, Sharon and I reconnected and our journey began to create “our space.” And what a journey it was, and, continues to be. We consider ourselves fortunate to have the support of many people: family, who understands our crazy working hours; the staff that watches our back and of course you also. I’m glad I didn’t “close up shop” and proud that I carried on with a very important Detroit tradition that began 6 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 Thomson Cain, seafood from O’Neil and Hoffner, dairy from Twin Pines, bar supplies from LK (Lou Kashdan) and dry goods 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 more importantly what a huge contribution it has been socially and economically to many. And, with the addition of Royal Oak and Ann Arbor his vision has been expounded upon and as Tom would say, “great upstanding establishments.”  We are proud and honored to continue the dream.
New Year’s Eve is one of my favorite nights in the Bistro. I hope you’ll join us. Reservations are being accepted but feel free to cruise on in after a movie or to have a bite. We leave room for “last minute decisions.” Right now there are several tables available earlier, 5ish, for mostly 2 tops. For sure there will be Surf and Turf … We’ll get a menu out as soon as we get bid sheets and what is available for the night. Sharon’s doing the cooking so we know it’ll be over the top.

Sharon, Paco and crew have some GREAT Chalkboard Features for the weekend.  Bistro Plates Include: OVEN ROASTED RAINBOW TROUT:  Brushed with Citrus Mayonnaise, Sprinkled with Toasted Almonds. Presented with Hush Puppies and Creamed Spinach; PASTA CARBONARA a ’la DETROIT: Linguine Tossed with Julienned Ham, English Peas & Forest Mushrooms in a Garlic Parmesan Sauce with Traditional Egg Yolk and Black Pepper; AHI TUNA: We Suggest Rare over Udon Noodles Tossed with Steamed Baby Bok Choy in a Shiitake Miso Broth; STUFFED PEPPERS: Red and Green Bell Peppers Filled with ground Beef, Rice and Italian Seasonings, Slowly Cooked in a Lightly Sweet and Sour Tomato Sauce. Served over Braised Cabbage and Onions. YUM!!!
 
 
WE WISH YOU MANY MILLION DOLLAR DAYS
AND
A HAPPY, HEALTHY NEW YEAR!!
XXOO,
Mary, The Pups and Ponies