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Biga Opening in Royal Oak [DTW]

rainsux Dec 18, 2011 04:18 PM

Stopped at Biga tonite and found a sign in the lobby announcing that they are opening
a Royal Oak location.

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    boagman RE: rainsux Dec 18, 2011 04:46 PM

    Heh. Well, I guess that *could* be good news. Wonder if they'll let me use my Oy! coupon at the new location. I also wonder if it'll be in the old Rumors nightclub location right there on Main Street. It's certainly been empty for a long time...

    2 Replies
    1. re: boagman
      coney with everything RE: boagman Dec 19, 2011 05:49 AM

      I saw a "Coming soon, Pizzeria Biga" sign on the Cloverleaf Wine shop location when I was leaving Holiday Market/Zoo yesterday afternoon.

      1. re: boagman
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        Markcron RE: boagman Dec 19, 2011 11:24 AM

        Gonna be upstairs from Cloverleaf Wine.

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        gan911 RE: rainsux Dec 19, 2011 10:59 AM

        What's biga?

        2 Replies
        1. re: gan911
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          Markcron RE: gan911 Dec 19, 2011 11:30 AM

          gan,
          Biga is Pizzaria Biga, located at 12 mile/Franklin I think in Southfield.
          Their pizza is pretty darn good, including house made charcuterie.
          They are opening a new location above Cloverleaf Wine on Main Street in Royal Oak.

          1. re: gan911
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            BobRe RE: gan911 Dec 19, 2011 07:52 PM

            Biga is one form of a "pre-ferment" used in making bread dough (Italian ciabatta for example)

            A pre-ferment is mixture of flour, water, and small amounts of yeast. A mixture of these ingredients is made and allowed to ferment for 12 -18 hours. This mixture is then added to more flour, water, salt to make the actual bread dough.

            Pre-ferments are used to add flavor and develop structure within the bread dough. The holes in ciabatta bread are due to the use of pre-ferments.

            Forms of pre-ferments include sponge, poolish, and biga. The difference between them is the amount of hydration (water) in the pre-ferment.

            Some methods of making pizza dough use a biga.

            Bob

          2. sharonmj RE: rainsux Mar 18, 2012 08:38 PM

            Rumor has it Luciano (chef/owner Biga/ Bacco) may just be the managing partner, not sole owner. Hope it is as good if not better than Northwestern location which is pretty bdarn good.

            4 Replies
            1. re: sharonmj
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              HillsofBeverly RE: sharonmj Mar 19, 2012 05:37 PM

              Is the space above Cloverleaf large enough? I only drive by (often) and wonder.

              1. re: HillsofBeverly
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                VTB RE: HillsofBeverly May 2, 2012 06:53 PM

                Had dinner there tonight. Boy is it nice. I had the impression that it would mostly be takeout. Not so. Nice little bar; trendy dining areas. Fifteen minute wait.

                Royal Oak's 'beautiful-est people' are on display. Apparently short skirts and artificial tans are in fashion this year more than ever (I don't get out much so maybe that's old news). Married men should take a seat facing out over Main St., for their own sake. Look at vintage cars passing by, etc..

                Operations are not yet smooth, but they'll get there. Food is comparable to original, but not exactly equal, yet. Parking is available but limited.
                Don't abandon Felinni's! Biga will make tons of money even if you spread your business among the other deserving places.

                1. re: VTB
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                  goatgolfer RE: VTB May 2, 2012 07:49 PM

                  You're searching pies and I'm searching Peas in RO> Good find...

                  1. re: goatgolfer
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                    VTB RE: goatgolfer May 2, 2012 08:55 PM

                    and in general sure could go for a good-find CH outing somewhere. Lots of places have been mentioned recently---Ypsi, Windsor, The Root, Roast, Marshall's Dark Horse Brewery, Columbus? German restaurants, etc.. So many places so little time or $ (depending on the spot)... Oh, and anybody know when Ferndale's Imperial taqueria is openning?

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