And, another fine year it has been ending with New Years Eve marking the 61st anniversary of Diamond Jim Brady's. It has evolved after Jim’s death via Tom, then Tom and I and now Tom Jr. with the Royal Oak venue Jim Brady’s Detroit. Wow, what a legacy. Tom hired me “away” from Steak and Ale nearly 40 years ago to help him open his new restaurant in the Prudential Town Center. I had great corporate training with a then popular and profitable chain and he had the faith and for site to add me to his opening team as the chef and manager. I was ready for the change and it turned out to be an over-the-top win-win for both of us. Back then I never imagined that I’d be part of such an incredible Detroit institution for 2/3 of its lifetime. One that is on track to grow and sustain the lively hood of hundreds of staff members and contribute a very substantial amount of business to the local economy. I am so fortunate to have pursued with Tom the journey to take the 7 Mile operation to Southfield and then to Novi 23 years ago. It has been bitter-sweet in ways, but an accomplishment that I am very proud of. In retrospect, the whole reason I’m where I am today starts with Jim and Seven Mile. He passed along his few rules to my husband Tom, who subsequently instilled them in me and his son Tommy and me with Sharon. They were great teachers and we continue to carry forth their visions.
Jim’s “set of laws” are seemingly simple but require intense attention to details. His first goal was to “make my customers come back.” He did this the same way that Sharon and I strive to do so everyday. We truly enjoy and appreciate each and everyone who comes through our doors. I can’t tell you how much pleasure we get from your comments: “We love your staff and the kitchen is so consistent;” “You’re our number one go to restaurant;” “Thank-you for re-opening!” “ We love you;” and my favorite, “We went to 7 mile right after getting married at the Justice of the Peace 54 years ago, and, we’re still coming!” It is a pleasure and honor to have you at our “table.”
Even in 1954 Jim had systems; the freshest and finest food and drink at a fair price. There were never coupons, never will be, because we set our menu prices where they should be so it is fair to both sides; creativity and variety rule…if we rest on our laurels we loose… I came to Brady’s as a chef and helped to evolve the menu as has Sharon. We work hard to be innovative. It is mentally and labor intensive but keeps us ahead of the game. And our team is incredible. I can’t say enough about each and every person that works with us not for us. We wouldn’t be where we are today without 61 years of loyal and caring employees.
Speaking of creativity, Sharon and crew have some very imaginative Chalkboard Features: For a starter Muhammara, aka “red dip” consisting of Roasted Red Peppers pureed with Walnuts and Garlic served with warm Pita Chips; Sy Ginsberg’s Slow Cooked Corned Beef – a St. Paddy’s Day treat in January; Golden Tilefish, similar to Walleye but Sweeter, dusted with Seasoned Flour, Sautéed and Presented with Root Veggie Gratin, Crispy Onion Rings and Dill Sauce; Skate Wing, with the texture of crab and taste similar to Scallops, accompanied with Cauliflower Puree and Brown Butter; and for our Veggie Lovers an Acorn Squash filled with Quinoa, Carrot, Spinach, Dried Apricots and a Drizzle of Vanilla Honey Yogurt. YUM!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!
AND, HAPPY, HEALTHY NEW YEAR FROM US ALL.
NIKI, PICO AND Z TOO!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Sunday: To be determined...