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58 July 28 • 2016 B R I N G Y O U R O W N B O T T L E E V E R Y T U E S D AY * W I N E & C H A M P A G N E O N LY T O A S T T O F R E E C O R K A G E 6 5 4 5 O R C H A R D L A K E R D . W E S T B L O O M F I E L D , M I 4 8 3 2 2 W W W . P R I M E 2 9 S T E A K H O U S E . C O M T he only recognition of their being in the same family would be like the difference between moonlight and sunlight … But both "sister" restaurants have made prominent marks in the world of culi- nary enjoyment. This month marks the sixth anniversary of Bigalora Wood Fired Cucina on Franklin Road, just north of Northwestern Highway, Southfield … A stone's throw from its sister/ flagship, upscale Bacco Ristorante, owned by Bigalora's originator, Luciano DelSignore. It had been like a dream for Luciano … To have a quintessential Napolitano-style pizze- ria that makes and serves his visionary love. The original name was Pizzeria Biga … Taken from a type of natural fermentation used long before the advent of commer- cially available yeast to aid in the leavening of bread … The continuing name change to Bigalora enjoys the distinction of being among the first in Michigan with naturally fermented pizza dough … And no commercial yeast or added sugar, says Luciano. Bigalora's first menu fea- tured a smaller selection of items with pizza and home- made gelato the big stars … Since then, says Luciano, fresh varieties of items have been added, including newly styled pizzas and entrees. The well- rounded menu instigated the name change from Pizzeria Biga to its pres- ent Bigalora Wood Fired Cucina. As the menu grew, so did much demand for the type of food philosophy extolled by Luciano … using only cleanly raised foods, sourced as close geographically as pos- sible from farmers, ranchers and producers growing and raising foods without harmful chemicals or growth hormones … Desserts, fresh pasta, entrees, salads, soups and a selection of small plates … Many gluten-free and vegan options are offered. Luciano's intent in opening the pizzeria was to represent, as closely as possible, the authentic pizzas as originally made 200 years ago in Naples, Italy, birth- place of what became modern- day pizzas … Cooking would be done in imported Italian wood- burning ovens … No gas, electricity or coal would be used … A big focus would also be placed on artisan-style house-made gelato. Dining room seating is 128 … On the patio is 60 more, and bar with stools, 28 … Hours are Monday-Thursday, 11 a.m.-10 p.m., Friday, 11-11, Saturday, 3-11 p.m.; Sunday, 3-10 p.m. Since opening the first location in the former locale of the Vineyards, Tom's Oyster Bar and Il Posto, today Bigalora, with new partners Michael Chetcuti and Michael Collins, also has locations in Royal Oak, Ann Arbor, Ford Field, Metro Airport's McNamara Terminal and a mobile food truck. RARELY DO RESTAURANTS with ethnic offerings go out of style … There will always be various owners and/or chefs of ethnic cuisine operations who try to pass off the unusual with their own innovations … Some are good and others perhaps just fair … Among the better ones are Mexican restaurants like Huerto Restaurant and Tequila Bar, Orchard Lake Road, north of 15 Mile Road, West Bloomfield, whose originations or modernisms go above the border of success. Mexican restaurants of years past, like Mexican Village or its like on Bagley in Detroit's Little Mexico, were not elaborate or pretentious … Just homey, old-fashioned eateries serving up some of the best old Mexico had to offer … Their location at the time added authenticity as did the tacos, mole sauce dishes, combinations, etc. … However, some may today take a backseat to places like Huerto. It presents Mexican offerings that might have the same name but with a seemingly better taste … The creative taste formulas might appear to have changed … And they shouldn't … But in the hands of chefs who know their botanas or such, the originals may remain but with delicious touches that bring out streams of added goodness. Huerto has proven to have this innovation in its freshly made lard-free Mexican fare … In today's dining out market, the latter fact to many is extremely important … Imagination can rarely take the place of the original in ethnic dining, but make no bones about it, imagination, inventive and creative presenta- tions of the same dish can many times also offer improvement. DANDY DINING DEAL … 10-12- ounce fresh whitefish … Includes soup or salad, potato (baked, mashed or fried), vegetable and bread basket … $8.95 … One week only, no coupons … Thursday, July 28-Wednesday, Aug. 3 … George's Family Dining, Northwestern Highway, north of 14 Mile, West Bloomfield. READER MINI REVIEW … from Susan Sherbow … "My husband, Mark, and I read in your column about Bella Piatti and were intrigued. We had been looking for a great, 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. Pizza Pie In The Sky! Bigalora Cucina is like a dream come true for innovative restaurateur. Danny Raskin Senior Columnist arts & life t h e b e s t o f e v e r y t h i n g Luciano DelSignore