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Pizzeria Biga in Royal Oak will celebrate Cinco de Mayo on Sunday with cocktails by award-winning Blue Nectar Tequila, along with Mexican plates and tapas created by Biga chef-owner Luciano DelSignore.
Blue Nectar’s silver tequila was awarded a gold medal in March at the 13th annual World Spirits Competition in San Francisco, where it competed against 65 other silver tequilas. The small-batch, artisanal tequila company was founded by area businessman B.N. Bahadur.
The tequila drinks and tapas will be featured 11 a.m.-9 p.m. at Biga, at 711 S. Main. (http://www.pizzeriabiga.com and 248-544-2442)
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Pizzeria Biga
Italian techniques, ingredients and soul give Pizzeria Biga’s Neapolitan-style pizzas a rustic, yet sophisticated style. Chef-owner Luciano DelSignore offers toppings that include numerous cheeses, meats that range from duck breast prosciutto to clams and house-made sausage, and an unmatched selection of fresh and roasted vegetables. The aromatic pies bake at 900 degrees in Italian wood-burning ovens and emerge, the Old World way, with lightly charred edges. (Southfield, Royal Oak and soon-to-open Ann Arbor.www.pizzeriabiga.com)
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On the west side, Luciano del Signore and his wife Monica of Bloomfield Hills host a fundraising gala celebrating the opening of their Pizzeria Biga in Southfield, with the proceeds going to Care House of Oakland County, a refuge for abused children. The event raised more than $50,000.
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Pizzeria Biga sports special dough and small plates
By Mel Small
As quality pizzerias of every variety continue to sprout around our area, you have to do something unique to attract za'fficianados. With Pizzeria Biga, which opened in late June on Franklin Road in Southfield, the attractions are the dough and the small plates — and the lineage. Biga is the production of Luciano Del Signore, the owner-chef of the justly celebrated, upscale Bacco, just around the corner on Northwestern Highway.He must have had mixed emotions gutting the innards of th
RESTAURANT WEEK DRAWS MORE THAN 1,000 TO LOCAL EATERIES
SOUTHFIELD — Political consultant Jenny Suidan works in an office based in Southfield and knows the 9-5 feel of the city well.
As for sticking around after hours, the 28-year-old White Lake resident isn’t really a “regular.”
This year, when Southfield introduced its first-ever Restaurant Week, though, she sampled two new eateries and was pleasantly surprised, she said.
“I think Southfield has a lot going on, especially during the daytime hours, but it was nice to see the eveni
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Get tequila and tapas at Pizzeria Biga for Cinco de Mayo
Pizzeria Biga in Royal Oak will celebrate Cinco de Mayo on Sunday with cocktails by award-winning Blue Nectar Tequila, along with Mexican plates and tapas created by Biga chef-owner Luciano DelSignore.
Blue Nectar’s silver tequila was awarded a gold medal in March at the 13th annual World Spirits Competition in San Francisco, where it competed against 65 other silver tequilas. The small-batch, artisanal tequila company was founded by area businessman B.N. Bahadur.
The tequila drinks and
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5 places to find the best thin-crust pizzas
Pizzeria Biga
Italian techniques, ingredients and soul give Pizzeria Biga’s Neapolitan-style pizzas a rustic, yet sophisticated style. Chef-owner Luciano DelSignore offers toppings that include numerous cheeses, meats that range from duck breast prosciutto to clams and house-made sausage, and an unmatched selection of fresh and roasted vegetables. The aromatic pies bake at 900 degrees in Italian wood-burning ovens and emerge, the Old World way, with lightly charred edges. (Southfield
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Cravings: Andiamo Riverfront and Local Kitchen & Bar
Their stylish menus are enticing enough to attract a loyal clientele of discriminating diners, but no matter how expert they are, restaurant people like to take a break from their own kitchens for a taste of someone else’s cooking
By Molly Abraham
> “In the restaurant business, we have very few days off so we try to tie in a little workout or exercise before we go out to eat,” says
Mike Nowinski, operating partner of
Andiamo RiverfrontContinue Reading ⇒
Restaurant Review: Royal Oak Pizzeria Biga excels at Neapolitan-style pizza and salads
By LORI YATES
Special to The Oakland Press
While many Detroiters may think of deep-dish pies when they contemplate pizza, Pizzeria Biga in Royal Oak is proving that thin-crust, crispy and chewy pizza dough can be just as satisfying.
The restaurant topps its crust with distinctive and flavorful ingredients and it all adds up to one excellent meal.
After critical acclaim, commercial success and a James Beard Award nomination at Southfield Italian spot Bacco, chef and owner Luciano Del Si
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Nutritional Value – Staff Picks: Best Half-Off Night
Pizzeria Biga
29110 Franklin Rd.,
Southfield; 248-750-2442
711 S. Main St.,
Royal Oak; 248-544-2442
pizzeriabiga.com
In these less-than-rosy economic times, with restaurants competing for a shrinking pool of diner dollars, many are opting to do a “half-off” night in an attempt to draw customers on a typically slow night of the week. We love a bargain, but these deals often involve warmed-over bar food that’s barely wo
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Trio’s plan for Pizzeria Biga expansion goes well beyond pizza
My affinity for
Pizzeria Biga is no secret to any of my Twitter followers or Facebook friends.
What started as a pizza cleanse morphed into a pasta addiction. Throw in a salted-caramel gelato, and you can see how I became a full-fledged addict.
I thought Sylvia Rector would have opted for the price-minded version of
Bacco for the
Detroit Free Press' pick of
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Pizzeria Biga to bring healthy dining, dozens of jobs to Washtenaw Ave.
In word association games, it's unlikely that many people connect the terms "pizza" and "healthy." But according to Senior Manager for the Metro Detroit-based
Pizzeria Biga restaurants Jeff Jepko, those two words both describe the Italian eatery coming to Arbor Hills Crossing.
"We didn't set out to be a healthy restaurant," says Jepko. "It just happens to be that the food in Southern Italy is better for you."
Like its soon-to-be Continue Reading ⇒
Digital signage can have a huge impact on your pizzeria’s sales and may be the future of in-store marketing.
When chef/owner Luciano Del Signore wanted to boost the visibility of his Pizzeria Biga (pizzeriabiga.com) location in Royal Oak, Michigan, he didn’t pour money into expensive signage of any kind. He simply wrappedthe entire building in red, white and green lights. “We wanted to bring awareness and attention to the building,” he recalls. “Over three days, we put up the lights—I don’t know how many, but I’d guess hundreds of thousands.”
The tactic worked wonders—business went
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