NASCAR Cup
Nadeau Michigan driving guide
"The first word that comes to mind when I think about Michigan is FAST. I think everyone likes Michigan because you know you can go fast and, unlike a restrictor-plate track, make a decent pass using the draft. "You don't get a lot of yellows ...
Edited: Apr 15, 2002, 11:45 PM
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"The first word that comes to mind when I think about Michigan is FAST. I think everyone likes Michigan because you know you can go fast and, unlike a restrictor-plate track, make a decent pass using the draft.
"You don't get a lot of yellows (flags) there, so it's especially important to have your car set up right. You probably won't get that many chances during the race to make changes, but when you do, you'd be surprised at how many changes you can make in 15 seconds.
"A few guys took two tires early in the race (in June) and that helped them with track position. If the opportunity presents itself, we might do the same this weekend. Michigan is one of those places, like Indy, where you can take two tires and still be fast."
* Viggy's Dining Guide -- Nadeau's motorcoach driver, John "Viggy" Vignona, is a self-proclaimed connoisseur of the restaurants near each of the NASCAR Winston Cup Series tracks. The Long Island, N.Y., native recommends Papa's in Brooklyn, Mich., for breakfast, and Zingerman's Deli in Ann Arbor, Mich., for lunch.
"Papa's omelets are good," Vignona said. When asked what kind he liked best, he continued, "Bacon and Swiss. Is there any other kind?
"Zingerman's has just killer sandwiches. My favorite is 'Tom's New Job' -- No. 20 on the menu, I think. It's turkey and Swiss with coleslaw."
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