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Brunch is served at Bigalora Southfield

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Chef Luciano DelSignore’s premier Bigalora Wood Fired Cucina’s Southfield concept (29110 Franklin Road), opened in June 2010, announces the addition of brunch to the menu at this celebrated Italian restaurant, kicking off on Sunday, March 23.

A go-to spot for pizza, pasta, and small plates for locals, lunchers, and area-guests alike, Bigalora Southfield is joined by locations in both Royal Oak and the recently opened Ann Arbor, bringing Neapolitan pizza to south eastern Michigan from James Beard Award-nominated chef Luciano DelSignore. Southfield is the second location, following Royal Oak, to offer brunch service. Following the Bigalora tradition of authentic, high-quality Italian cuisine, the Southfield restaurant will open its doors to morning and early-afternoon guests, serving fresh, made-from scratch, and delicious brunch fare every Sunday.

“There’s always a special place in my heart for my first Bigalora concept in Southfield. We have seen such success with dinner, and especially lunch, that we are answering the next demand: brunch,” says Chef Luciano. “We took our Bigalora philosophy of casual, healthy, Italian-style food, and applied it to this beloved meal. We have traditional Italian plates, fruit and granola, and all of those brunch must-haves, but nothing too heavy. It’s a new take on brunch for this market, and we couldn’t be more thrilled to introduce it.”

BRUNCH MENU HIGHLIGHTS

Chef Luciano’s philosophy of quality ingredients, simple preparation, and balanced flavors shines on Bigalora’s brunch menu.

The brunch experience begins with Bigalora’s signature Starters, including salads like The Bigalora Chop Salad and a light Naval Orange Salad with olives, onion, new olive oil, parsley, and, black pepper. Soups include gluten-free and vegan options: Minestrone and Carrot & Ginger Puree. Other options include Risotto Balls with saffron rice, mozzarella, peas, and grass fed beef Bolognese; Meatballs made of all natural grass-fed Black Falls beef; and Miller’s Farm Wood Fried Wings; gluten-free and herb marinated, in addition to other choices, round out the meal’s openers.

Then, the true brunch experience begins with Chef Luciano’s unique selection of Italian Breakfast Plates: Smoked Salmon on Bigalora crust with shallot/chive cream cheese, crème fraiche, bermda onion, capers and dill; Eggs Pizzaiola with sautéed chicken breast, farm eggs, tomato sauce, oregano, and bruschetta; gluten-free Frittata with farm eggs, onion, zucchini, hot peppers, Parmigiano Reggiano, and a field greens salad; Polenta Gorgonzola with house made Bacco sausage, Michigan organic corn flour, poached farm egg, and arugula pesto; and the classic Italian Breakfast: a mix of bruschetta, prosciutto di parma, poached farm egg, imported Italian buffalo mozzarella, kalamata olives, and arugula salad.

The Dairy, Grains & Fruit portion of the menu provides additional lighter options, including House Made Organic Granola with Greek yogurt, organic Michigan honey, strawberry, and banana. Gluten free and vegan options are also available, including Fresh Fruit Bowls and juices, such as the Green Monster—a detoxifying blend of kale, cucumber, green apple, lemon, and ginger.

Onto the Bakery, Chef prepares favorite sweets including his take on a brunch staple, the Bigalora Waffle, featuring the restaurant’s house-made dough and choices of toppings. Additionally, pastries and breads include a Fresh Baked Italian Danish with almonds and anise seed; the Croissant Della Casa; and House Made or Italian Toasts.

A Bigalora brunch wouldn’t be complete without the Pizzas, with the menu showcasing Chef’s full selection of both White and Red choices. Light, chewy, and flavorful, the secret to the delicious pizzas at Bigalora is the “biga,” a non-commercial yeast that creates a healthy, traditional pizza found nowhere else. In the White Pizza category – prepared without tomato sauce – pizzas to be enjoyed at brunch, or any time of day, include a simple Prosciutto di Parma topped with arugula, shaved grana padano, and housemade mozzarella; a vegan Aglio e Olio with garlic, olive oil, roasted tomato, asparagus, kalameta olives, artichoke, and oregano; and a garden-fresh Heirloom Tomato Salad pizza with arugula, Sicilian oregano, shaved grana padano, and house blend mozzarella. Red Pizzas range from go-tos such as the Margherita with imported Italian buffalo mozzarella and basil; the Bigalora Classic with a simple house blend mozzarella; and a hearty Bacco Sausage topped with house made sausage, roasted onion, hot pepper, and house blend mozzarella; two new offers such as the Duck Prosciutto with gorgonzola, roasted peppers, and house blend mozzarella; and the Tonno: imported Italian tuna, kalameta olives, and capers. And as always, the Bigalora favorite Farm Egg pizza, perfect for a brunch with roasted zucchini, ricotta, and house blend mozzarella topped with a farm fresh egg.

What’s brunch without something to sip on? Bigalora Southfield offers a distinguished craft Beer program every day, serving 12 taps, with a strong focus on local, Michigan breweries. Specialty brunch Cocktails are hand-crafted, including the brunch must-have, Bigalora Mary with house-infused Tito’s vodka and Chef Luciano’s own special house mix. Non-alcoholic beverages are also available.

Brunch at Bigalora Southfield, located at 29110 Franklin Road is offered Sundays from 10:00 a.m. to 2:00 p.m. Bigalora is open for lunch Monday through Friday from 11:00 a.m. to 4:00 p.m. Dinner is served Monday through Thursday until 10:00. p.m., Friday and Saturday until 11:00 p.m., and Sunday from 2:00 p.m. to 10:00 p.m. Guests can make reservations for groups of 8 or larger or place carry-out orders by calling 248-750-BIGA.

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