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20 And Counting
Picano's in Troy has featuredas
i ts homemade

Stuart Wise

(248) 763-8059

stuart.b.wise@chase.com

n

Italian favorites for two decades.

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Catering Available c‘

27566 Northwestern H .

Et

lar at Picano's.
the kind of owner
Other than the many veal
you'd happily expect
dishes,
Chef Jay Lee also has
at a mom-and-pop
his
own
recipe, Vitelo
neighborhood Italian restaurant
Gamberi
Pomodore, lightly
... A former pizza parlor propri-
breaded pan-fried veal
etor who worked hard and
topped with shrimp and
took advantage of the opportu-
served in a fresh basil sauce
nities available for success in
with fontinella cheese.
America.
D ANNY
The ongoing controversy
Many still remember
RA SKIN
of
who "invented" pasta will
Dominic Picano when he had
Se nior
probably
never be resolved ...
the little Gregg's Pizza on
Col umnist
Marco Polo bringing it to
Livernois and Six Mile in
Italy from the Far East, .
Detroit back in 1964 to 1984.
Chinese making noodles in 3000
He hurried at the chance in 1978 to
B.C.E., Greeks making strings of
buy a piece of land in the growing
dough, etc. ... But it is no mystery why
community of Troy and, with pride,
Picano's pasta is considered among the
immediately put up a sign that an
best
... Making its own pastas and care-
Italian restaurant was coming ...
fill
preparation
are among the keys.
However, Dominic was forced by the
Many are the usual, but specialties
city to take it down, perhaps until it
like Polo Saragossa show a lot of imagi-
would become an actual fact.
native thinking, with angel hair pasta
This it became seven years later, on
mixed with julienne chicken breast
Jan. 21, 1985, when he finally opened
sauteed
with jumbo shrimp, toasted
his Picano's Italian restaurant on
pine
nuts,
plum tomatoes and scallions;
Rochester Road, north of 16 Mile.
or
the
Polo
Ad Vinci, chicken breast
The first six months were rough sled-
strips sauteed with mushrooms and
ding for Dom, who suddenly pulled
out of it and has now counted well over artichoke hearts tossed with homemade
fettuccine and garlic-scented Alfredo
2 million people passing through the
sauce.
doors of his freestanding building
... Seating originally was about
165 plus eight bar stools ... Today,
his Picano's seats around 230 in
four rooms.
It is open seven days ...
Monday-Thursday, 11-10; Friday
and Saturday, 11-11; Sunday, 12-
9 ... with strolling musicians on
Monday evenings, an accordionist
Tuesday through Thursday, and
piano lounge rhythms on Friday
and Saturday.
One of the favorite dishes
brings out much of the Italian
authenticity at Picano's ... Veal
scaloppine with lemon, white
wine, artichokes and mushrooms
in a light garlic sauce which his
Dominic Picano
mother, Assunto Pacitoo, used to
make for the family back in
Cassino, Italy ... Another favored
Of them all, though, the biggest
item, Vitello Bonadeo, veal cutlets
pasta
seller at Picano's is the Capellini
stuffed with prosciutto, herbs and
con
Fruitti
di Mare with shrimp, scal-
imported cheese, was given to Dom by
lops,
clams,
mussels and calamari tossed
his Birmingham dentist Dr. David
with
angel
hair
pasta and white seafood
Bonadeo while drilling his teeth 10
sauce.
years ago ... Dr. Bonadeo is still a regu-
Picano's is an authentic family

e's