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closely as possible, the authentic old-fashioned eateries serving Road, just north of Northwestern Highway, pizzas as originally made 200 up some of the best old Mexico Southfield … A stone’s throw from its sister/ years ago in Naples, Italy, birth- had to offer … Their location Danny Raskin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.