#bigalora

[mythyhuynh]

🍄🍄🍄 I've always wanted to brunch at @bigalorawoodfired and today I got to! They heard my love for mushrooms because their mushroom ragu frittata is filled with meaty hunks and topped with the chèvre cheese, grana padano and onions. They're so close to work that I think this could be a regular thing. 😏 #Bigalora #FrittadiFunghi (at Wood Fired Bigalora Cucina)

[mythyhuynh]

Last shift of consecutive shifts and I'm treating myself to these waffles! @bigalorawoodfired is all about #TeamWaffle and the housemade Peanut Butter is the way to finish strong! I mean, this is pretty much how I would fuel pre-run anyways! Lookout patients, I gotcha! 🥜🍌🏃🏻‍♀️ #Bigalora #Brunch (at Wood Fired Bigalora Cucina)

[frankentyner]

[marvinshaouni]

Day Three of Detroit Negroni Week: Bigalora's Adrianne Martin with "Mr. Antonio."

Today we sit down with the charming Adrianne Martin, head bartender at Bigalora Wood Fired Cucina located in Royal Oak, MI. Bigalora features authentic Napoletana style pizzas, small plates, soups, salads, pastas, wood-fired entrees and daily house made artisan gelatos, and of course a great cocktail list! Bigalora has one of my favorite dining rooms, with its sparse modern rustic interior and large 20’ floor-to-ceiling windows facing Main St. that flood the interior with light, enhancing the sense of being in an open-air space.

Adrianne’s cocktails have been featured on kindredcocktails.com and she has made appearances on Fox2 News and Channel 4, sharing her passion for hand-crafted cocktails.

MSP: So, Adrianne, what inspired your Negroni variation “My Antonio?”

AM: I've always associated the Negroni with autumn, so this is a more summery, refreshing take on this classic cocktail. I love the combination of Cynar and orange, and this combination lends itself well to a vermouth substitute. I froze the orange so that the drink changes with every sip—changing from bitter to mellow to refreshing summer "chaser".

MSP: What was your first Negroni experience?

AM: When I was 21, I watched as Jeff from Tom's Oyster Bar prepared a Negroni for a guest. I inquired about the cocktail because it looked different from other cocktails at the time, and he offered a taste, warning me that I'd hate it (it obviously isn't what you'd expect a newbie to appreciate). I came in every Monday from then on to have one!

MSP: Lastly, share with us your feelings about Campari?

AM: Because I'm half Italian, I've always considered Campari a "kindred" spirit! As the head bartender at Bigalora, I wanted to explore and offer to the patronage new authentic Italian amari. I chose Cappelletti as a Campari substitute because it's just recently been made available in Michigan, and is a beautiful balance between Campari and Aperol.

Thanks, Adrianne!

To find participating Metro Detroit bars and restaurants during Negroni Week, check out United States Bartenders Guild - Greater Detroit’s Facebook page

Recipe:

"Mr. Antonio"

1 1/2 oz Few Gin

3/4 oz Cappelletti Aperitvo

3/4 oz Cynar

1 dash Burlesque Bitters

Stir, then pour over 1 large fresh-squeezed frozen orange cube

All Photos by © Marvin Shaouni Photo