arts & life
th e b e s t o f
eve r y t h i n g
Pizza Pie In The Sky!
Bigalora Cucina is like a dream come true for innovative restaurateur.
T
he only recognition of their being in chemicals or growth hormones
originations or modernisms go
the same family would be like the
… Desserts, fresh pasta, entrees,
above the border of success.
difference between moonlight and
salads, soups and a selection of
Mexican restaurants of years
sunlight … But both “sister” restaurants have small plates … Many gluten-free
past, like Mexican Village or its
made prominent marks in the world of culi-
and vegan options are offered.
like on Bagley in Detroit’s Little
nary enjoyment.
Luciano’s intent in opening
Mexico, were not elaborate
This month marks the sixth anniversary
the pizzeria was to represent, as
or pretentious … Just homey,
of Bigalora Wood Fired Cucina on Franklin
closely as possible, the authentic
old-fashioned eateries serving
Road, just north of Northwestern Highway,
pizzas as originally made 200
up some of the best old Mexico
Southfield … A stone’s throw from its sister/
years ago in Naples, Italy, birth-
had to offer … Their location
Danny Raskin
flagship, upscale Bacco Ristorante, owned by place of what became modern-
at the time added authenticity
Bigalora’s originator, Luciano DelSignore.
day pizzas … Cooking would be Senior Columnist
as did the tacos, mole sauce
It had been like a dream for Luciano … To done in imported Italian wood-
dishes, combinations, etc. …
have a quintessential Napolitano-style pizze- burning ovens … No gas, electricity or coal
However, some may today take a backseat
ria that makes and serves his visionary love.
would be used … A big focus would also be
to places like Huerto.
The original name was Pizzeria Biga …
placed on artisan-style house-made gelato.
It presents Mexican offerings that might
Taken from a type of natural fermentation
Dining room seating is 128 … On the
have the same name but with a seemingly
used long before the advent of commer-
patio is 60 more, and bar with stools, 28 …
better taste … The creative taste formulas
cially available yeast to aid in the leavening
Hours are Monday-Thursday, 11 a.m.-10
might appear to have changed … And they
of bread … The continuing
p.m., Friday, 11-11, Saturday,
shouldn’t … But in the hands of chefs who
name change to Bigalora
3-11 p.m.; Sunday, 3-10 p.m.
know their botanas or such, the originals
enjoys the distinction of being
Since opening the first
may remain but with delicious touches that
among the first in Michigan
location in the former locale
bring out streams of added goodness.
with naturally fermented pizza
of the Vineyards, Tom’s
Huerto has proven to have this innovation
dough … And no commercial
Oyster Bar and Il Posto, today in its freshly made lard-free Mexican fare …
yeast or added sugar, says
Bigalora, with new partners
In today’s dining out market, the latter fact to
Luciano.
Michael Chetcuti and Michael many is extremely important … Imagination
Bigalora’s first menu fea-
Collins, also has locations
can rarely take the place of the original in
tured a smaller selection of
in Royal Oak, Ann Arbor,
ethnic dining, but make no bones about it,
items with pizza and home-
Ford Field, Metro Airport’s
imagination, inventive and creative presenta-
made gelato the big stars …
McNamara Terminal and a
tions of the same dish can many times also
Since then, says Luciano, fresh
mobile food truck.
offer improvement.
varieties of items have been
RARELY DO
DANDY DINING DEAL … 10-12-
added, including newly styled Luciano DelSignore
RESTAURANTS with
ounce fresh whitefish … Includes soup
pizzas and entrees. The well-
ethnic offerings go out of
or salad, potato (baked, mashed or fried),
rounded menu instigated the
style … There will always
vegetable and bread basket … $8.95 … One
name change from Pizzeria Biga to its pres-
be various owners and/or chefs of ethnic
week only, no coupons … Thursday, July
ent Bigalora Wood Fired Cucina.
cuisine operations who try to pass off the
28-Wednesday, Aug. 3 … George’s Family
As the menu grew, so did much demand
unusual with their own innovations …
Dining, Northwestern Highway, north of 14
for the type of food philosophy extolled by
Some are good and others perhaps just
Mile, West Bloomfield.
Luciano … using only cleanly raised foods,
fair … Among the better ones are Mexican
READER MINI REVIEW … from Susan
sourced as close geographically as pos-
restaurants like Huerto Restaurant and
Sherbow … “My husband, Mark, and I read
sible from farmers, ranchers and producers
Tequila Bar, Orchard Lake Road, north
in your column about Bella Piatti and were
growing and raising foods without harmful
of 15 Mile Road, West Bloomfield, whose
intrigued. We had been looking for a great,
B R I N G YO U R O W N B OT T L E
TOA S T TO F R E E CO R K A G E
E V E R Y T U E S D AY
* W I N E & C H A M PAG N E O N LY
6545 ORCHARD LAKE RD. WEST BLOOMFIELD, MI 48322
58 July 28 • 2016
WWW.PRIME29STEAKHOUSE.COM
new dining experience to celebrate our
anniversary and chose this restaurant on
Townsend Street in Birmingham. I was very
pleasantly surprised that its wines included a
white wine from Orvieto, Italy, which Mark
and I will be visiting very soon.
“Our meal at Bella Piatti began with a
breadbasket filled with three breads each
including choice of three toppings, black
olive tapenade, roasted red pepper butter and
tomato butter. All very good. We shared the
Insalata di Arance, a peppery arugula salad
capped with sweet oranges, red onions and
goat cheese with a smear of beet reduction
on the side. The beet reduction was surpris-
ingly sweet.
“Mark chose the steak filet, which was
done with a beautiful char. It was served
atop a Chianti reduction with asparagus
and roasted peppers. I had the Scaloppine
Saltimbocca. The veal was very tender and
the veal broth with butter made an unctu-
ous sauce. The potatoes under the veal were
lightly flavored with lemon.”
OLDIE BUT GOODIE …Moe and Sol are
out hunting in the woods when Moe sud-
denly collapses. Sol rushes over to him, but
he doesn’t seem to be breathing and his eyes
are all glazed.
Sol is in a panic. He takes out his phone,
calls emergency services and shouts, “Help,
please, help me. My friend Moe is dead!
What on earth should I do?”
The operator tells Sol, “Sir, please calm
down. I can help you. First of all, let’s make
sure he’s really dead.”
After a short silence, the operator hears a
shot. Then Sol gets back on the phone, “OK,
now what?”
CONGRATS … To Mary Lou Zieve on her
birthday.
*
Danny’s email address is dannyraskin@sbcglobal.net.