MadJack Member of the Month (October)
- Thread starter The Joker
- Start date
It's October, why not nominate a ghost :shrug Seems as tho everybody loves that Casper Williams Jr.
After 4 long hours of a back room meeting, beer, booze, cigars and straight black coffee.....the fellas on the board and myself have concluded that this months member of distinguished recognition is......
:shrug:
:shrug:
:shrug:
PASprint!!!!!!!!!!!!!
:00hour:00hour:00hour:00hour:00hour:00hour:00hour:00hour:00hour:00hour
September 2011 - Mr. Poon
October 2011 - Cie Grant
November 2011 - Roll Tide
December 2011 - Handicapper
January 2012 - Old School
February 2012 - Morris
March 2012 - Wineguy
April 2012 - Greggraffin
May 2012 - Skipper
June 2012 - jr11
July 2012 - Deezy
August 2012 - Handicapper
September 2012 - Sportsaholic
October 2012 - jawaiian playa
November 2012 - Ripken8
December 2012 - Nole
Member of the year 2012 - Handicapper
January 2013 - Sixfive
February 2013 - Joker
March 2013 - Scrapman
April 2013 - Dawgball
May 2013 - FatDaddyCool
June 2013 - Happy Hippo
July 2013 - ImFeklhr
Member of the year 2013 - Old School
August 2013 - Betone
September 2013 - Saint
October 2013 - Airportis
November 2013 - Bleedingpurple
December 2013 - Joshnaudi
January 2014 - BobbyBlueChip
February 2014 - krc (In memoriam)
March 2014 - lawtchan
April 2014 - Smurphy
May 2014 - Marine
June 2014 - UGA12
July 2014 - Hawkeye
August 2014 - ppabart
September 2014 - IE
Nick, no response at all from him......can you retract it if you wanted? Didn't seem like a popular vote by your committee. Pretty lame of him, actually. :facepalm:
Wife as in me? Because I didn't post anywhere in any thread that he won?? I didn't know until the thread was posted?opcorn2:0corn
proves too cool to even acknowledge, when wife already told him 2 days ago and wrote in another thread :nono:..............very weird and strange...... or just trying to be bowling cool:facepalm:.........
except Nole.... he is Bowling THE MAN!!! :0074:0074:0074:0074
I also thought kickserv finally had the inside track as of September 7, but I thought wrong . . . It's looking like another cold winter of poutine and professional wrestling for our Canadian neighbor. :s5:
GL
GL
- Apr 10, 2014
- 1,769
- 29
- 0
still soar hank wont play detroit? nobody has enough money to see hank......not my problem
:shrug:
401 S. Lafayette Ave., Royal Oak ? 248.542.0082 ? bistro82.com
Bistro 82 Hours: Tuesday-Wednesday, 4 p.m.-10 p.m.; Thursday, 4 p.m.-11 p.m.; Friday-Saturday, 4 p.m.-12 a.m.; Sunday, 4 p.m.-9 p.m. Sabrage Hours: Friday-Saturday, 9 p.m.-2 a.m.
When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights. The French-inspired menu of Bistro 82 was and is spearheaded by Chef Derik Watson, a man who's helmed the kitchens of Rugby Grille, Iridescence and the now defunct but much beloved Tribute. The second story lounge is home to a state-of-the-art sound system that, according to Belen, delivers sound akin to seeing the actual artists perform live. An 1,100 gallon fish tank adorns the DJ booth and the space is outfitted with sleek leather couches and an absolutely gorgeous bar (seriously, pictures don't even do it justice).
Open for dinner service six nights a week, Bistro 82 is a concept that those who enjoy the finer side of dining will find very agreeable. No, it's not FORMAL formal (there was a guy wearing a Pink Floyd t-shirt and jeans when I was in for dinner), but the food is beautifully and masterfully prepared using wholesome and fine ingredients, most of which are procured locally when possible. In fact, keeping it local was a big part of crafting the concept of Bistro 82 and Sabrage, according to Belen.
"I want to rally and support quality Michigan-based companies," says Belen, citing not only food companies but vendors across the board. Indeed, Belen hopes that his vision and concept will help not only boost the Michigan economy but that of the city of Royal Oak itself.
click to enlarge
BOS_9126sh-ana.jpg
"I'm trying to wake everyone up," he says. "I'm trying to convince everyone to bring their dollars to Royal Oak."
At just 31, Belen's vision seems astoundingly fully formed for one so young and it goes well beyond just running a restaurant and lounge.
"I'm focusing on pushing development," he says. "We're doing something that won't go unnoticed."
That 10,000 square foot, two-story edifice on South Lafayette is certainly hard to ignore. And the concept behind it is sure to garner just as much attention. Of course, I had to visit for myself to find out. I popped in for dinner on a Sunday night and enjoyed a number of dishes off Bistro 82's menu including the poutine, French onion soup, pork chop and grilled calamari? all were incredibly delicious especially the poutine, which was a different take on the currently mega popular dish. Made with polenta steak fries (yum!) and topped with stewed beef (this was also super yum!) and Vermont cheddar, the mixture of textures and flavors was spot on and scrumptious. Although Bistro 82 has a stellar wine list along with a draft list that includes Michigan-made favorites, I went with a couple of craft cocktails to accompany my dinner. The Moscow Mule was made with Russian Standard vodka and served in an absolutely adorable copper mug and then the Experience Z which was made with ZIM's 59 Vodka, Lillet Blanc, a blood orange puree cube and garnished with a simple twist of orange. After dinner I sampled the beignet's which were served with candied bananas and a salted caramel dipping sauce along with a liter of French pressed coffee (according to the ma?tre d the coffee served at Bistro 82 is a special blend made just for the restaurant by D&M Coffee in Wixom), everything was ridiculously tasty and the service was nothing short of outstanding.
Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak. | RDW
Tags: Raise The Bar, Raise The Bar, Food & Drink, Bistro 82 & Sabrage
? Fifth Avenue |
Bistro 82 Hours: Tuesday-Wednesday, 4 p.m.-10 p.m.; Thursday, 4 p.m.-11 p.m.; Friday-Saturday, 4 p.m.-12 a.m.; Sunday, 4 p.m.-9 p.m. Sabrage Hours: Friday-Saturday, 9 p.m.-2 a.m.
When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights. The French-inspired menu of Bistro 82 was and is spearheaded by Chef Derik Watson, a man who's helmed the kitchens of Rugby Grille, Iridescence and the now defunct but much beloved Tribute. The second story lounge is home to a state-of-the-art sound system that, according to Belen, delivers sound akin to seeing the actual artists perform live. An 1,100 gallon fish tank adorns the DJ booth and the space is outfitted with sleek leather couches and an absolutely gorgeous bar (seriously, pictures don't even do it justice).
Open for dinner service six nights a week, Bistro 82 is a concept that those who enjoy the finer side of dining will find very agreeable. No, it's not FORMAL formal (there was a guy wearing a Pink Floyd t-shirt and jeans when I was in for dinner), but the food is beautifully and masterfully prepared using wholesome and fine ingredients, most of which are procured locally when possible. In fact, keeping it local was a big part of crafting the concept of Bistro 82 and Sabrage, according to Belen.
"I want to rally and support quality Michigan-based companies," says Belen, citing not only food companies but vendors across the board. Indeed, Belen hopes that his vision and concept will help not only boost the Michigan economy but that of the city of Royal Oak itself.
click to enlarge
BOS_9126sh-ana.jpg
"I'm trying to wake everyone up," he says. "I'm trying to convince everyone to bring their dollars to Royal Oak."
At just 31, Belen's vision seems astoundingly fully formed for one so young and it goes well beyond just running a restaurant and lounge.
"I'm focusing on pushing development," he says. "We're doing something that won't go unnoticed."
That 10,000 square foot, two-story edifice on South Lafayette is certainly hard to ignore. And the concept behind it is sure to garner just as much attention. Of course, I had to visit for myself to find out. I popped in for dinner on a Sunday night and enjoyed a number of dishes off Bistro 82's menu including the poutine, French onion soup, pork chop and grilled calamari? all were incredibly delicious especially the poutine, which was a different take on the currently mega popular dish. Made with polenta steak fries (yum!) and topped with stewed beef (this was also super yum!) and Vermont cheddar, the mixture of textures and flavors was spot on and scrumptious. Although Bistro 82 has a stellar wine list along with a draft list that includes Michigan-made favorites, I went with a couple of craft cocktails to accompany my dinner. The Moscow Mule was made with Russian Standard vodka and served in an absolutely adorable copper mug and then the Experience Z which was made with ZIM's 59 Vodka, Lillet Blanc, a blood orange puree cube and garnished with a simple twist of orange. After dinner I sampled the beignet's which were served with candied bananas and a salted caramel dipping sauce along with a liter of French pressed coffee (according to the ma?tre d the coffee served at Bistro 82 is a special blend made just for the restaurant by D&M Coffee in Wixom), everything was ridiculously tasty and the service was nothing short of outstanding.
Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak. | RDW
Tags: Raise The Bar, Raise The Bar, Food & Drink, Bistro 82 & Sabrage
? Fifth Avenue |
This place looks good, doubt Joker could afford to go there though
kneifl
Joker would be so out of place at Bistro 82. This might be my new hang out.
401 S. Lafayette Ave., Royal Oak ? 248.542.0082 ? bistro82.com
Bistro 82 Hours: Tuesday-Wednesday, 4 p.m.-10 p.m.; Thursday, 4 p.m.-11 p.m.; Friday-Saturday, 4 p.m.-12 a.m.; Sunday, 4 p.m.-9 p.m. Sabrage Hours: Friday-Saturday, 9 p.m.-2 a.m.
When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights. The French-inspired menu of Bistro 82 was and is spearheaded by Chef Derik Watson, a man who's helmed the kitchens of Rugby Grille, Iridescence and the now defunct but much beloved Tribute. The second story lounge is home to a state-of-the-art sound system that, according to Belen, delivers sound akin to seeing the actual artists perform live. An 1,100 gallon fish tank adorns the DJ booth and the space is outfitted with sleek leather couches and an absolutely gorgeous bar (seriously, pictures don't even do it justice).
Open for dinner service six nights a week, Bistro 82 is a concept that those who enjoy the finer side of dining will find very agreeable. No, it's not FORMAL formal (there was a guy wearing a Pink Floyd t-shirt and jeans when I was in for dinner), but the food is beautifully and masterfully prepared using wholesome and fine ingredients, most of which are procured locally when possible. In fact, keeping it local was a big part of crafting the concept of Bistro 82 and Sabrage, according to Belen.
"I want to rally and support quality Michigan-based companies," says Belen, citing not only food companies but vendors across the board. Indeed, Belen hopes that his vision and concept will help not only boost the Michigan economy but that of the city of Royal Oak itself.
click to enlarge
BOS_9126sh-ana.jpg
"I'm trying to wake everyone up," he says. "I'm trying to convince everyone to bring their dollars to Royal Oak."
At just 31, Belen's vision seems astoundingly fully formed for one so young and it goes well beyond just running a restaurant and lounge.
"I'm focusing on pushing development," he says. "We're doing something that won't go unnoticed."
That 10,000 square foot, two-story edifice on South Lafayette is certainly hard to ignore. And the concept behind it is sure to garner just as much attention. Of course, I had to visit for myself to find out. I popped in for dinner on a Sunday night and enjoyed a number of dishes off Bistro 82's menu including the poutine, French onion soup, pork chop and grilled calamari? all were incredibly delicious especially the poutine, which was a different take on the currently mega popular dish. Made with polenta steak fries (yum!) and topped with stewed beef (this was also super yum!) and Vermont cheddar, the mixture of textures and flavors was spot on and scrumptious. Although Bistro 82 has a stellar wine list along with a draft list that includes Michigan-made favorites, I went with a couple of craft cocktails to accompany my dinner. The Moscow Mule was made with Russian Standard vodka and served in an absolutely adorable copper mug and then the Experience Z which was made with ZIM's 59 Vodka, Lillet Blanc, a blood orange puree cube and garnished with a simple twist of orange. After dinner I sampled the beignet's which were served with candied bananas and a salted caramel dipping sauce along with a liter of French pressed coffee (according to the ma?tre d the coffee served at Bistro 82 is a special blend made just for the restaurant by D&M Coffee in Wixom), everything was ridiculously tasty and the service was nothing short of outstanding.
Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak. | RDW
Tags: Raise The Bar, Raise The Bar, Food & Drink, Bistro 82 & Sabrage
? Fifth Avenue |
This place looks good, doubt Joker could afford to go there though
kneifl
Please don't forget to congratulate PA Sprint on Madjack Member of the Month!
Thanks!
401 S. Lafayette Ave., Royal Oak ? 248.542.0082 ? bistro82.com
Bistro 82 Hours: Tuesday-Wednesday, 4 p.m.-10 p.m.; Thursday, 4 p.m.-11 p.m.; Friday-Saturday, 4 p.m.-12 a.m.; Sunday, 4 p.m.-9 p.m. Sabrage Hours: Friday-Saturday, 9 p.m.-2 a.m.
When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights. The French-inspired menu of Bistro 82 was and is spearheaded by Chef Derik Watson, a man who's helmed the kitchens of Rugby Grille, Iridescence and the now defunct but much beloved Tribute. The second story lounge is home to a state-of-the-art sound system that, according to Belen, delivers sound akin to seeing the actual artists perform live. An 1,100 gallon fish tank adorns the DJ booth and the space is outfitted with sleek leather couches and an absolutely gorgeous bar (seriously, pictures don't even do it justice).
Open for dinner service six nights a week, Bistro 82 is a concept that those who enjoy the finer side of dining will find very agreeable. No, it's not FORMAL formal (there was a guy wearing a Pink Floyd t-shirt and jeans when I was in for dinner), but the food is beautifully and masterfully prepared using wholesome and fine ingredients, most of which are procured locally when possible. In fact, keeping it local was a big part of crafting the concept of Bistro 82 and Sabrage, according to Belen.
"I want to rally and support quality Michigan-based companies," says Belen, citing not only food companies but vendors across the board. Indeed, Belen hopes that his vision and concept will help not only boost the Michigan economy but that of the city of Royal Oak itself.
click to enlarge
BOS_9126sh-ana.jpg
"I'm trying to wake everyone up," he says. "I'm trying to convince everyone to bring their dollars to Royal Oak."
At just 31, Belen's vision seems astoundingly fully formed for one so young and it goes well beyond just running a restaurant and lounge.
"I'm focusing on pushing development," he says. "We're doing something that won't go unnoticed."
That 10,000 square foot, two-story edifice on South Lafayette is certainly hard to ignore. And the concept behind it is sure to garner just as much attention. Of course, I had to visit for myself to find out. I popped in for dinner on a Sunday night and enjoyed a number of dishes off Bistro 82's menu including the poutine, French onion soup, pork chop and grilled calamari? all were incredibly delicious especially the poutine, which was a different take on the currently mega popular dish. Made with polenta steak fries (yum!) and topped with stewed beef (this was also super yum!) and Vermont cheddar, the mixture of textures and flavors was spot on and scrumptious. Although Bistro 82 has a stellar wine list along with a draft list that includes Michigan-made favorites, I went with a couple of craft cocktails to accompany my dinner. The Moscow Mule was made with Russian Standard vodka and served in an absolutely adorable copper mug and then the Experience Z which was made with ZIM's 59 Vodka, Lillet Blanc, a blood orange puree cube and garnished with a simple twist of orange. After dinner I sampled the beignet's which were served with candied bananas and a salted caramel dipping sauce along with a liter of French pressed coffee (according to the ma?tre d the coffee served at Bistro 82 is a special blend made just for the restaurant by D&M Coffee in Wixom), everything was ridiculously tasty and the service was nothing short of outstanding.
Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak. | RDW
Tags: Raise The Bar, Raise The Bar, Food & Drink, Bistro 82 & Sabrage
? Fifth Avenue |
Bistro 82 Hours: Tuesday-Wednesday, 4 p.m.-10 p.m.; Thursday, 4 p.m.-11 p.m.; Friday-Saturday, 4 p.m.-12 a.m.; Sunday, 4 p.m.-9 p.m. Sabrage Hours: Friday-Saturday, 9 p.m.-2 a.m.
When Aaron Fenkell Belen returned my phone call last Thursday, he spoke with a great deal of intensity and passion. His restaurant Bistro 82 and accompanying ultra lounge, Sabrage, had been open for almost two weeks and things seem to be going quite well. There's been plenty of coverage and reviews seem to be overwhelmingly positive. With a multi-million dollar overhaul of the space itself, Belen has assuredly taken the former Sangria to new heights. The French-inspired menu of Bistro 82 was and is spearheaded by Chef Derik Watson, a man who's helmed the kitchens of Rugby Grille, Iridescence and the now defunct but much beloved Tribute. The second story lounge is home to a state-of-the-art sound system that, according to Belen, delivers sound akin to seeing the actual artists perform live. An 1,100 gallon fish tank adorns the DJ booth and the space is outfitted with sleek leather couches and an absolutely gorgeous bar (seriously, pictures don't even do it justice).
Open for dinner service six nights a week, Bistro 82 is a concept that those who enjoy the finer side of dining will find very agreeable. No, it's not FORMAL formal (there was a guy wearing a Pink Floyd t-shirt and jeans when I was in for dinner), but the food is beautifully and masterfully prepared using wholesome and fine ingredients, most of which are procured locally when possible. In fact, keeping it local was a big part of crafting the concept of Bistro 82 and Sabrage, according to Belen.
"I want to rally and support quality Michigan-based companies," says Belen, citing not only food companies but vendors across the board. Indeed, Belen hopes that his vision and concept will help not only boost the Michigan economy but that of the city of Royal Oak itself.
click to enlarge
BOS_9126sh-ana.jpg
"I'm trying to wake everyone up," he says. "I'm trying to convince everyone to bring their dollars to Royal Oak."
At just 31, Belen's vision seems astoundingly fully formed for one so young and it goes well beyond just running a restaurant and lounge.
"I'm focusing on pushing development," he says. "We're doing something that won't go unnoticed."
That 10,000 square foot, two-story edifice on South Lafayette is certainly hard to ignore. And the concept behind it is sure to garner just as much attention. Of course, I had to visit for myself to find out. I popped in for dinner on a Sunday night and enjoyed a number of dishes off Bistro 82's menu including the poutine, French onion soup, pork chop and grilled calamari? all were incredibly delicious especially the poutine, which was a different take on the currently mega popular dish. Made with polenta steak fries (yum!) and topped with stewed beef (this was also super yum!) and Vermont cheddar, the mixture of textures and flavors was spot on and scrumptious. Although Bistro 82 has a stellar wine list along with a draft list that includes Michigan-made favorites, I went with a couple of craft cocktails to accompany my dinner. The Moscow Mule was made with Russian Standard vodka and served in an absolutely adorable copper mug and then the Experience Z which was made with ZIM's 59 Vodka, Lillet Blanc, a blood orange puree cube and garnished with a simple twist of orange. After dinner I sampled the beignet's which were served with candied bananas and a salted caramel dipping sauce along with a liter of French pressed coffee (according to the ma?tre d the coffee served at Bistro 82 is a special blend made just for the restaurant by D&M Coffee in Wixom), everything was ridiculously tasty and the service was nothing short of outstanding.
Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak. | RDW
Tags: Raise The Bar, Raise The Bar, Food & Drink, Bistro 82 & Sabrage
? Fifth Avenue |
- Apr 10, 2014
- 1,769
- 29
- 0
