Amy Sherman and John Gonzalez Constantly Are on the Hunt For

1 THE GRAND RAPIDS PRESS THURSDAY, NOVEMBER 23, 2017

NOTHING BUT THE BEST

my Sherman and John Gonzalez constantly are on the hunt for SOCIAL MEDIA • Amy Sherman on Twitter @amyonthetrail, Michigan’s Best. Hours of planning go into each search — where to as well as Facebook and Instagram • John Gonzalez on Twitter @michigangonzo, go, how to get there and what to do when they arrive. And of course, as well as Facebook and Instagram EMAIL hundred of miles of driving follow all that research. Then comes the [email protected], [email protected] A ONLINE payoﬀ — the opportunity to enjoy the best Michigan has to oﬀ er, whether it’s food, drink, • For more from Amy and John, including podcasts and individual blogs. fun activities or a scenic drive. And there are many more searches to come. Do you have behindthemitten.com • Keep up with all our searches for an idea for an upcoming search? Please let John and Amy know, because they’re always Michigan’s Best. mlive.com/michigansbest

looking for the best new thing. Pizza at Silver Beach Pizza in St. Joseph. Chelsea Purgahn, Kalamazoo Gazette E2 THURSDAY, NOVEMBER 23, 2017

wings go straight from the fryer and into the sauce for maximum ef ect. All of the f avors have a heat index from 1-10 to give you an idea of what to expect. The Suicide Wing comes in at 21. (Check out the PBJ Ginger Thai for fun.) Doug Worth has owned the Pinconning restaurant since 2000. You will f nd his dad, Dick Worth, hanging out with Grillzilla, a homemade smoker in the back, or passing out free samples of his latest creation to customers.

WING DOOZY Two locations: 5 • 3916 Plainf eld Ave. NE, Grand Rapids, 616-608-3067 • 2359 Health Drive Suite 120, Wyoming, 616-228-8855 facebook.com

Owners Todd Penning and Randy Moeller took over the location on Plainf eld Avenue with the idea to build on what original owners Mike and Danielle Lopez did, and beyond. Since then, the new owners have opened a second location in Wyoming that has more of a sports bar feel but still caters to families. Wing Doozy of ers about 12 homemade sauces, including our favorite, the spicy garlic Parmesan, which has an unusual tomato-based sauce. We enjoyed meeting the entire crew, which shares the same passion for customer service and making a great product. Also try the portobello fries, green bean fries or the hand-cut fries.

ROCKY TOP BEER & BBQ 1900 Lansing Ave., Jackson 6 Phone: 517-784-4227 facebook.com

It’s all about the sauce at Rocky Top. This venue is the “Home of 40 Flavors,” owner Nick Green said. “I get so excited because you can put so much f avor on chicken.” No. 1 is Parmesan garlic, followed by maple bacon, Cajun Carolina, Caribbean jerk, smoky bourbon and pineapple Sriracha. The eatery goes through 30-40 cases of wings per week. The jumbo, hickory-smoked wings are served deep fried, breaded and naked. The restaurant also makes its own boneless wings. We loved the smoked f avor and signature mesquite rub. The extensive menu is the brain- child of Green — who has worked at the restaurant for nine years, and owned it for f ve years — and chef Aaron Davisson.

MISS MOLLY’S DINER 5500 Oak Hill Road, Clarkston 7 Phone: 248-572-6777 Sweetwater Tavern in downtown Detroit oﬀ ers only one sauce on its famous Sweetwater Wings. But that’s all it facebook.com took to be judged Michigan’s Best. Tanya Moutzalias, MLive.com Originally from the “wing heaven” of Buf alo, New York, Molly McCarthy is living her dream of owning a restaurant. She opened Miss Molly’s in November 2015 and has been killing it since. Along with a menu that of ers breakfast all CHICKEN WINGS day, burgers, sandwiches and “Beef on Weck,” everything here is fresh and homemade. It’s the wings that will make you a Miss Molly fan. The fresh jumbo wings take time to make (20 minutes) because each order is made to perfection. We tried the medium classic, which is near perfection, Just wing it and a buttery garlic Parmesan, one of the best we had. She of ers carrots and celery and homemade ranch and blue cheese.

John D. Gonzalez and Amy Sherman, @mlive.com UNION WOODSHOP 18 S Main St., Clarkston 8 Phone: 248-625-5660 Chicken wings have become nearly ubiquitous on restaurant menus across the country. Mich- facebook.com

igan is no exception. We sampled wings at about 40 restaurants in our search for Michigan’s No stranger to our Michigan’s Best searches, the Union Woodshop is known for its barbecue, which means the Best Chicken Wings. Along the way, we sampled more than 200 wings. These wings were wings come smoked — and delicious. Co-owner Erich Lines said it best when he called chicken wings the perfect “all- broasted, deep-fried, smoked, breaded, naked (no sauce), dry-rubbed and sauced. • The day type of food.” The jumbo wings arrive fresh and are smoked and coated with brown sugar and a special rub, variety of sauces was impressive. From Asian ginger to garlic Parmesan, from peanut butter to then caramelized in the deep fryer for that perfect, crispy bite. They are served naked, several homemade sauces plum, creative sauces are being invented by chefs statewide. • We judged the wings on ﬂ avor, from which to choose: Carolina, Tennessee, Alabama, etc. Be daring and try the hottest sauce, which is hotter than its meatiness, crispiness and overall taste. • At each place, we sampled a medium buﬀ alo wing, Hell Sauce. We loved them just naked, too.

and then we left it up to the owners/managers/chefs to bring out their favorites. In some cases, FAIRWAY BAR & GRILL 19400 E. 10 Mile Road, Eastpointe we tried two or three wings per visit. In other places, we had as many as 15 wings. 9 Phone: 586-771-4995 facebook.com

Located of I-75 east of Detroit, the Fairway is another hidden gem. Fresh chicken, homemade sauces and a SWEETWATER TAVERN neighborhood bar atmosphere make it a “must visit” if 400 E. Congress St., Detroit you’re in the area. Owned since last fall by Eddie Sadorski 1 Phone: 313-962-2210 and his sister, Rachel Dixon, the Fairway Bar is a third- Express Locations: List at sweetwater.com. Three loca- generation bar opened in 1961 by their grandfather, Ed Sr. tions, plus Food Truck Now, it’s a destination for classic wings, enhanced by Chef Eric Shellum’s amazing housemade sauces. It started with We were stunned to learn that Sweetwater Tavern in his “dilly sauce,” a Buf alo-style wing. They of er everything Detroit sells 75,000 pounds of wings per month. These from classic Buf alo, to a dry rub, to a top-notch garlic wings were hands down the best. The fresh chicken from Parmesan. We loved the Thai sauce (only available Mon- Eastern Market is marinated for 24 hours, dredged in days), as well as the creamy spicy garlic Parmesan and spices and then fried. General Manager Darryl Powell, who bourbon barbecue. They sell 150 pounds of wings per has been with the award-winning restaurant for 25 years, week, and they kill it Mondays when it’s 50-cent wings from wouldn’t divulge much about the spices. We didn’t care. 1-10 p.m. The crispiness was just what we were looking for, and the mild Buf alo-style sauce was lip-smacking good. It’s a rec- (TIE) CELLAR BREWING COMPANY ipe owner Jef Cain had to pay extra for when he took over 133 E. Division St, Sparta the restaurant in the early ’90s. The “Sweetwater Wing” is 10 Phone: 616-883-0777 the only style you will f nd on the menu, no other sauces, facebook.com which is rare. Stop by this Detroit institution on your next visit to the D. It will be worth it. John Gonzalez and Sweetwater Tavern general manager Cellar Brewing owners Chuck and Deanna Brown moved Darryl Powell enjoy the Detroit restaurant’s winning wings. into a beautiful new space in downtown Sparta in March, THE BAR AT 327 BRAUN COURT Tanya Moutzalias, MLive.com and since then, beer enthusiasts have discovered the 327 Braun Court, Ann Arbor brewery also specializes in wings. Chuck of ers his signa- 2 Phone: 734-585-5440 ture “Chuckalo” sauce, a milder version of a classic Buf alo facebook.com creative sauces in-house. His tiny kitchen is at the end that still is tangy and sweet with a touch of honey. Chuck of the bar, and he cranks out order after order. He sells puts the wings in a dredge to coat. The jumbo wings are When searching for Michigan’s Best Wings, we wanted about 1,000 wings a week during the busy season. The big, meaty, crispy and delicious. We loved the Chuckalo, of to f nd that hidden gem making incredible wings in the jumbo wings are breaded, crispy and drenched in tradi- course, but also the mango habanero and garlic Parmesan. most unassuming kitchen. We found it at The Bar at tional and unique f avors. The No. 1 sauce: garlic Parme- The wings also are served naked. 327 Braun Court, where Chef Jordan Balduf is using soup san, which was hands-down the top f avor of choice in pots to deep fry his wings and his creativity to blend tradi- the Upper Peninsula. We also loved the ginger peach, (TIE)-ROCKFORD BREWING COMPANY tional f avors with unusual spices. He knows a little about plum Thai and the Korean BBQ. For a little heat, try 12 E. Bridge St. NE, Rockford 49341 wings, considering he originally is from Buf alo, New York, the mango habanero. Wheaton has owned the bar since 10 Phone: 616-951-4677 birthplace of the chicken wing craze. Owner Eric Farrell also 2012. rockfordbrewing.com, facebook.com is from New York, and their goal is to present “elevated bar food” at this of -the-beaten-path bar/restaurant. They of er SPORTY’S WING SHACK & SMOKE HOUSE RBC and Cellar Brewing battled it out for No. 1 and No. 2 seven homemade f avors, including Szechuan, Vietnam- 4502 N Huron Road, Pinconning in the Grand Rapids area People’s Choice poll. We couldn’t ese, BBQ, Korean and dry rubs. The presentations alone 4 Phone; 989-879-6050 pick one over the over. Cellar’s wings are simple and will leave you dazzled. facebook.com f avorful. Rockford Brewing and Chef Ryan Bolhuis is more of an artist who blends f avors, presentation and technique WHEATY’S PUB It’s easy to get caught up in the hype of the Suicide into works of perfection. These wings get a liberal dose of 204 S Cedar St., Manistique Wing Challenge at Sporty’s. If you eat six of these super-hot spices, then are braised in lard and deep fried. For fun, 3 Phone: 906-341-6776 wings in an hour, they’re free, and your picture is placed on try Chef Ryan’s “Smaug” sauce (habanero and ghost facebook.com the wall of fame. Thousands have tried, fewer than a hun- peppers), which requires a glass of milk as a chaser. dred have succeeded. Of course, we tried it. (And failed Interestingly, you will f nd plenty of f avor, if you’re not We love Yoopers’ passion for great food and the general miserably.) Luckily, we also sampled the buf alo-style consumed by the heat. ease of being in the middle of nowhere and loving it. In wings and many of the other 26 sauces before insanity/ Manistique, owner/chef Nick Wheaton is making amazing, stupidity set in. We discovered great f avor. The jumbo Originally published Aug. 27, 2017 THURSDAY, NOVEMBER 23, 2017 E3

THE SOO ANTLERS 804 E. Portage Ave., Sault Ste Marie 4 Phone: 906-253-1728 saultantlers.com

At The Soo Antlers, get a warm welcome and the opportunity to dine surrounded by more than 300 mounted ani- mals. Originally known as The Bucket of Blood Saloon (the best bar name ever), it opened in 1915. Owner Chris Szabo, who runs it with his wife, Cathy, is focused on upgrading while maintaining the Antlers traditions. Take a bite, and you’ll get big, fresh potato f avor, a hint of salt, slightly crisp outside and a creamy interior. About f ve years ago, they began to of er poutines in a nod to the many Canadians who visit. The Yooper Venison Poutine is reason alone to visit. It’s covered in rich gravy, big chunks of cheese curds and a moist, f avorful venison meatloaf on top.

RAY RAY’S ITALIAN BEEF AND SAUSAGE 1715 Miller Road, Kalamazoo 5 Phone: 269-381-6138 facebook.com

Mr. Sassy himself, Robert Gutierrez, runs the show at this hidden Kalamazoo gem. Originally from Chicago, (the theme here for food and decoration), Gutierrez might seem to have a gruf exterior, but you can tell he’s a real sweetie inside. Can you tell me how you make your chili? “For me to tell you, I’d have to kill you, and I don’t want a crime scene,” he said with a smile. Keep all of your secrets, Robert, and just keep cooking your incredible, freshly made food. He’s been working on these recipes for 40 years, and it shows. The fries are perfect, featuring fresh-cut Idahos, with a thin crisp on the outside and f uf y potato inside. He uses salt and pepper on his fries. These fries are great on their own, or top them with that secret chili, which comes in mild and f re hot. Do not miss his hot Italian beef with hand-made giardiniera. And don’t tell him we sent you.

BOBCAT BONNIE’S 1800 Michigan Ave., Detroit 6 Phone: 313-962-1383 bobcatbonnies.com

Bobcat Bonnie’s opened in the Detroit Corktown neighborhood in 2015. Owner Matthew Buskard recently brought on Chef Emmele Herrold, and she’s rocking it. “You can literally put anything on a french fry, which is fun,” she told us. Bonnie’s uses Idaho russet potatoes and follows a strict process of cutting, soaking, blanching, chilling and then Friday is fry day for Midland Burger Co., a food truck which served Michigan’s Best french fries. Tori Schneider, frying to order. Seasoned with salt and pepper, these fries MLive.com are the standard side, or order them as your main course, topped with all sorts of craziness. Totchos come loaded with spicy chorizo, housemade queso, pico di gallo, chipotle aioli FRENCH FRIES and a heavy dusting of crushed Doritos. The kimchi fries were the best we had, with a huge punch of acidity from the fermented cabbage, balanced by the sweet soy of the super tender bulgogi on top. Added bonus: All the fry dishes can Deep fried be made with tater tots instead. THE LAST WORD 301 W. Huron St., Ann Arbor Amy Sherman [email protected] 7 Phone: 734-585-5691 thelastwordbar.com

We tried shoestring, standard, steak, crinkle, crack, chronic and more on our search for Mich- No sign at this Ann Arbor speakeasy, just head on in through the red padded door. Then order the best-selling igan’s Best french fries. We found dish after dish of delicious things being done with the fries. “paprika fries,” which are fresh-cut and twice-fried, with tons of f avor from the potatoes and the smoky sweet spice. From the standard chili cheese to poutines, to kimchi fries, chefs are letting their creative sides Those are unique, as are some of the restaurant’s changing specials, such as the “spicy Thai chili fries.” The straight-up show. • We visited fast food-style joints, walk-up windows, strip malls, white tablecloth places, fries feature a beautiful, f uf y interior, with a crunchy outside that stands up to toppings like a champ. Poutine f avors breweries, institutions that have been around for years and places that have been open a few change seasonally according to the whims of the market and what Chef Eric Caroen is feeling at the time. The Last months. We even had fries from a food truck. We wanted to celebrate the chefs and restaurants Word is well-known for its incredible hand-crafted cocktails, and their fries are the perfect munchie to enjoy while you making the eﬀ ort to go all-in with their fries. They oﬀ er hand-cut products that go through a imbibe with friends in this hip spot.

multi-step cooking process, fried fresh every day, for the best results. This is not easy, fast or DAGWOOD’S TAVERN AND GRILL 2803 E. Kalamazoo St., Lansing cost-eﬃ cient. But that attention to detail creates the best fries in Michigan. 8 Phone: 517-374-0390 dagwoodstavern.com

Dagwood’s is a Lansing institution, having been around since 1947. Owner Marji Cheadle has been at the helm for the past 18 years, overseeing the more than 900 pounds MIDLAND BURGER CO. of potatoes they hand-cut every week. Everything here is Food truck homemade . They use Idaho No. 1 potatoes and fry them in 1 Phone: 989-486-3780 lard. The fries come out extra crispy on the outside, with facebook.com perfect creaminess on the inside and big, pure potato f avor. No seasoning is added. That’s up to you at the table. You can When a place renames itself “Midland Fry Company” also get chili cheese fries with homemade chili, or try the “All every Friday because it only serves fries all day, you know day, everyday, special,” where you get a burger, fries and it takes its french fries seriously. Owners Jim and Ashley a domestic beer for $5. Note: Limited menu is available on Welch move around the region on a regular schedule (check MSU game days. out their Facebook page to see locations), of ering burgers, fries, loaded fries and homemade dips and sauces. The fries MUSSEL BEACH DRIVE IN are practically perfect in every way, with lovely caramel- 3540 State Park Drive, Bay City ization, excellent crispiness and a secret house seasoning. 9 Phone: 989-686-0575 They are great on their own or with one of the truck-made facebook.com dips, such as balsamic ketchup, garlic aioli or a kicking pineapple Caribbean ketchup. Or get them loaded and bring a A Michigan classic, Mussel Beach Drive In is outside friend to share these huge baskets of goodness. The selec- Bay City State Park. It is no stranger to Michigan’s Best tions change daily, but you won’t go wrong with the Buf alo Midland Burger Co.’s Jim and Ashley Welch create their searches, having been in the top 10 for Coney dog and Yard Bird, with Buf alo fries, chicken and blue cheese aioli; delicious food in this truck. Tori Schneider, MLive.com breakfast. “It’s your money,and it’s your mouth, so things Duck Poutine, with a fried egg on top and caper gravy; or the better be good, ” owner Jacquie Larner said. Everything is superb Brisket Poutine. handmade here, including the fries. The fries have a lovely meatiness to them and stay crisp even after they cool. UNION JOINTS, VARIOUS LOCATIONS The special seasoning, called “mussel salt,” adds the per- • Fenton Fire Hall, 201 S. Leroy St. Fenton; a fried egg on top, and not-to-miss Peruvian chili sauce on fect note to the fries. The chili cheese fries are topped with 2 810-936-0442 top, with notes of cilantro and lime. At the Woodshop, dip Coney sauce, shredded cheese and nacho sauce, plus • Honcho, 3 E. Church St., Clarkston; 248-707-3793 your fries in the Memphis Mayo, a blend of mayo and barbe- bacon and jalapenos. Fantastic. Don’t miss the hand-dipped • Union Woodshop, 18 S. Main St., Clarkston; 248-625-5660 cue sauce that has a hint of heat. At the Fire Hall, fries come onion rings. Note: Cash only. • Vinsetta Garage, 27799 Woodward Ave. Berkley; as a side and are served with Fire Hall mayo, a blend of mayo 248-548-7711 and Texas-style sweet barbecue sauce. The consistency of HAMBURGER MIKEY unionjoints.com the fries at each Union Joint was amazing, and they were all 1129 3rd St., Muskegon amazingly good. 10 Phone: 231-724-3008 For the f rst time, a restaurant group is being named one bit.ly/Hamburger-Mikey of Michigan’s Best because our readers voted three of Union WATER TOWER SPORTS PUB Joints’ establishments to the top of the Detroit poll for best 7245 Lakeshore Road, Lexington It’s a “freezer-free kitchen” at Hamburger Mikey in Mus- fries. After visiting four of their restaurants and tasting their 3 Phone: 810-359-3310 kegon, a sweet little place of ering a simple menu of burgers consistent, delicious fries, we agreed they were top notch. watertowersportspub.com and fries. Managing partner Tim Taylor wanted to have a Since each place follows the same recipe and cooking tech- menu that was “easy to handle,” since he makes everything niques, the fries had the same deliciousness at each location. A surprise newcomer during our search for Michigan’s in house. Huge, incredible burgers are hand-pattied from We started at Vinsetta Garage, where they explained their Best pizza in 2016, Water Tower ended up being one of local meat, and fresh potatoes are cut on site every day. secrets. Idaho russets are washed, hand-cut and soaked our top 10 picks. Self-taught cook and owner Greg Red- They go for a thinner cut and soak the potatoes in overnight in water. Fresh oil is used every day, and they do a man takes great pride in making everything from scratch water and vinegar overnight to get the starch out. Then perfect f rst blanch. Chilled quickly, the fries await their next at this little roadhouse sports bar located under the water they are blanched and fried for maximum crispiness and a dip, when they’ll get cooked for another 2-3 minutes. Then, tower. Unexpected goodness abounds here, as well as an mashed potato texture inside. Orders come in a paper bag, they are f nished with salt. Each location of ers signature dip- incredible, but not huge, craft beer list. Water Tower’s fries with portion size determined by the lines on the bag. These ping sauces and unique loaded fries to enjoy. At Vinsetta, the are perfectly crisp, very hearty due to their slightly larger are humongous portions. Taylor prides himself on mak- tomato aioli is like ketchup and mayo had a perfect baby, and cut and full of great potato f avor. On the side, the of cial ing sure that “when you leave here, you will leave full, every the Tikka Fries, loaded with chicken tikka masala, is a f avor dip of the Thumb, cheese sauce. Here, it’s homemade, and time.” bomb that will blow your mind. At newly opened Honcho, get also of ered in habanero, the one to get, not too spicy and a the Salchipapas with a house-smoked hot link, cheese and lovely foil to the fries. — Originally published July 16, 2017 E4 THURSDAY, NOVEMBER 23, 2017

Pictured Rocks, which means it gets 60 to 70 customers after each boat cruise. Owners Peggy Sue Crommel and Donna Grahovac purchased the business six years ago and recently opened a second location in downtown Munis- ing. Oh, kids will love the huge Sasquatch statue outside. In 2014, a team from Animal Planet used Muldoons pasties to bait Bigfoot in an episode. (No, they did not catch Bigfoot. Surprise.) A Finnish-style pasty with carrots, we loved the crust, the balance of ingredients and overall f avor. We watched them dice the potatoes and blend all the ingredients as they were going into the oven. Try some of their dessert/ fruit pasties, too. In the fall, make sure to ask for their popular pumpkin pasties made with local ingredients.

ROY’S PASTIES & BAKERY 305 W Lakeshore Drive, Houghton 5 Phone: 906-487-6166 facebook.com

The husband and wife team of Trisia and Roy Narhi make a winning combination. He bakes. She organizes the business. We were impressed with the variety of pasties, as well as the baked goods coming out of the kitchen. The menu includes homemade soups, pastries, sandwiches, artisan breads, great cof ee selection, kids menu and even cro- nuts. Oh, and what a great view of Portage Lake Lift Bridge, which joins Houghton and Hancock. Roy’s makes a traditional Finnish style pasty, which includes carrots. They try to use local products when possible in all their baked goods. Roy’s of ers nine kinds of pasties. Gonzo loved the Pasty with a Kick, which includes hot sauce and jalapenos, made fresh Tuesdays and Wednesdays. Traditional pasties come small (12 ounces) and large (16 ounces).

CONNIE’S KITCHEN, CALUMET 56901 S. 6th St. #9, Calumet 6 Phone: 906-337-0113 facebook.com

Connie’s makes its pasties Finnish style with carrots and diced vegetables. According to manager Toni Sidle, the diced vegetables are key to a good pasty. “They make everything taste better,” she said. The 1-pound pasty sells for $4.49.

LEHTO’S PASTIES 1983 U.S. 2, St. Ignace 7 Phone: 906-643-8542 lehtospasties.com, facebook.com

Lehto’s Pasties was started in 1947 by John Lehto after he served in World War II and was honorably discharged from the Army in 1946. It is one of the Original Famous Pasty Shops located in the Upper Peninsula. Lehto’s is still family-owned and operated to this day by John and Kath- Eric Frimodig, owner of Toni’s Country Kitchen, has been making pasties since 1982. His restaurant was the erine, along with their niece, Laurie, and her husband, Bill winner in MLive’s hunt for Michigan’s Best pasties. MLive.com Walker. Bill carries on the tradition and keeps the recipe the same. It’s a simple recipe: ground beef, potatoes, rutabaga, onions and seasoning. The rutabaga is shredded; everything else is sliced. It’s a f aky crust. The cost is $6, and PASTIES gravy is available for $2. Ketchup is free. Lehto’s is open seasonally, through deer hunting season. It ships year- round, except for July and August.

ANTONIO’S PIZZA, PASTA AND PASTIES U.P. cuisine 407 S Stephenson Ave., Iron Mountain 8 Phone: 906-828-1818 facebook.com John Gonzalez and Amy Sherman MLive.com Order them with rutabagas or without. Most people order them without. “Bagas” are not a “thing” among What’s a pasty? • It is the food of the U.P., a locals. Pasties are $5.30. There is no seating at Antonio’s, but the pasty was fantastic: diced rutabaga, potatoes and baked pastry usually ﬁ lled with vegetables and beef, no carrots, very f avorful — and worth the visit.

meat, generally beef. Its origins are in Corn- THE PASTY OVEN 7279 U.S. 2, Quinnesec wall, England, and it came to Michigan with 9 Phone: 906-776-0990 facebook.com immigrant miners. Whether the style is Cornish The Pasty Oven is one of the largest producers in the (without carrots) or Finnish (with carrots), the Upper Peninsula, making more than 800,000 a year at its production site and shipping across the country. At their pasty is intrinsically connected to the history of storefront, Cindy can help you choose between the classic, chicken, pizza or veggie. She also makes a mean coconut U.P. mining. It served as an easy-to-transport, cream pie. It’s Cornish-style, no carrots, with rutabaga. Ground beef, onions, salt and pepper complete the dish, one-dish meal for the miners, who were too encased in a f aky crust. At almost one pound, it’s a complete meal. And just so you know, a typical pasty can have busy to come home for lunch. It’s always hearty, on average, about 800 calories.

a great way to use up leftovers and easy to warm HIAWATHA’S PASTIES 11644 U.S. 2, Naubinway up over a mining shovel. • Ketchup? Gravy? Hot 10 Phone: 906-477-1148 facebook.com Sauce? Butter? • “Ketchup or nothing” seemed A former legislative aide in Lansing, Sam Reck moved to to be the overwhelming response from Yoop- the U.P. to start this new venture. He took over the business in late spring 2016. He has kept longtime fans — and ers. Most places oﬀ er gravy because tourists ask the locals — happy by sticking with the familiar and stay- ing community-focused. The recipe has remained virtually for it all the time. But that’s the quickest way to Toni’s Country Kitchen produces 400 to 500 pasties unchanged for 30 years, and, as Reck said: “If it ain’t broke, a day during the summer. MLive.com don’t f x it.” His 12-ounce pasties are made fresh every day; identify yourself as a “troll.” the originals include beef and pork, as well as diced potatoes, carrots, onions and rutabaga. $5.25 each. He also sells frozen pasties: breakfast ($3.50 for 8 ounces), and chicken and veggies ($4.50 for 12 ounces). His pasties are USDA certif ed. The longtime favorite also of ers fudge, salt TONI’S COUNTRY KITCHEN, LAURIUM (12 ounces, $5.19) and large (16 ounces, $5.99). They add water taf y and other candies. He self-distributes his fudge 79 3rd St., Calumet a little parsley to the mix. The potatoes are julienne, which and pasties in the region. 1 Phone: 906-337-0611 gives the pasty a dif erent texture. Gonzo loved the jala- facebook.com peno ketchup on the table. — Originally published Aug. 28, 2016

At Toni’s they make a Cornish-style pasty and thin-slice JEAN KAY’S PASTIES & SUBS the potatoes instead of dicing them. It’s very dif erent and 1635 Presque Isle Ave., Marquette so, so good. Everything kind of melts together. They are 3 Phone: 906-228-5310 one pound, $4.50, served with coleslaw, and never gravy. facebook.com Cash or check only, please. Owner Eric Frimodig makes between 400 and 500 a day in the summer. He has been Owner Brian Harsch sold the restaurant, but then repur- at it since 1982. And he loves it! It’s not uncommon for chased it because he wanted to make sure his mother’s him to keep the door open after closing to of er to-go pas- pasty recipe stayed true to the original. He didn’t want the ties. He’s a season ticket holder of his beloved Green Bay quality to suf er. The traditional Cornish pasty is f lled with Packers. (Lions fans will forgive him — the pasties are that chopped f ank steak instead of ground beef, which makes good!) it a little dif erent. Very f avorful. It melts in your mouth as you taste all of the fresh ingredients, including the thin LAWRY’S PASTY SHOP crust to hold it all in. Oh, try Jean Kay’s signature Kickin’ 2164 US-41, Marquette Pasty sauce! (Again, no gravy.) 2 Phone: 906-226-5040 lawryspasties.com MULDOONS PASTIES & GIFTS 1246 M-28, Munising Lawry’s Pasty Shop has been open for 70 years and 4 Phone: 906-387-5880 continues to make the same old-fashioned, traditional facebook.com recipe (no carrots) created by owner Pete Lawry’s grand- mother. His brother owns the original shop, located in Ish- We arrived early in the morning, and the crew was busy Toni’s thinly slices the potatoes rather than dices them, peming. The traditional pasty comes in two sizes: small making the hearty, 1-pound pasties. Muldoons is near creating a diﬀ erent kind of texture. MLive.com THURSDAY, NOVEMBER 23, 2017 E5

which has tiny meatballs, fresh mint, fresh ricotta and pickled chili. A new one for us was an end of summer special with zucchini, mushrooms, Fontina cheese over a cream corn base and drizzled with truf e oil. Crazy good.

HARMONY BREWING COMPANY 1551 Lake Drive SE, Grand Rapids 4 Phone: 616-233-0063 harmonybeer.com

Harmony Brewing continues to hold its top 10 ranking in pizza in Michigan, just as it did in 2013. Located in the Eastown neighborhood of Grand Rapids, Harmony has been open since 2012. They put equal focus on their beer and their pizza, taking pride in the thin-crust beauties that come out of their wood-burning oven. Be sure to have the “Good Earth,” one of Amy’s favorites, which has fresh spinach, mushrooms, caramelized onions, Jarlsberg cheese and a drizzle of balsamic vinegar reduc- tion. Or, if you are a meat-asaurus, you’ll absolutely love the “Crispy Pig,” one of their most popular pies. A family friendly, neighborhood place, Harmony continues to pro- duce absolutely great pizza.

HANDSOME HENRY’S 5 Muskegon Editor’s note: Handsome Henry’s closed in July. Opened in 2009, Handsome Henry’s was owned for its last two years by executive chef Cody Christiansen. A stickler for detail, Christiansen made a dif erent dough for each kind of pizza it of ered: Chicago-style stuf ed pizza, traditional hand-tossed and a hybrid between Chicago style and Detroit style, known as the “Grandma Pizza.”

BUDDY’S PIZZA 17125 Conant St., Detroit 6 Phone: 313-892-9001 buddyspizza.com

Another top pick from 2013, Buddy’s Pizza in Detroit is truly an institution, having made pizzas since 1946. This is home to the classic Detroit deep-dish square pizza, with a light and airy dough and sauce on top. The pizza achieves its greatness through the amazing caramelization the crust gets from Buddy’s blue steel pans. Originally used to hold auto parts, these pans are Buddy’s secret. You can try the Detroit Public TV pizza, with 56 slices of pepperoni on top (a reference only a true Detroiter will get) or the DIA which is an artful combo of their Motor City cheese blend, spinach-artichoke spread, capers and roasted tomatoes, served with a lemon wedge. Add attention to high-quality ingredients, such as their pepperoni Gianni and Lisa Licari react after their business, Licari’s Sicilian Pizza Kitchen, was named Michigan’s Best and house-grated brick cheese, and you understand why pizza by MLive during a surprise announcement at the Grand Rapids restaurant. Cory Morse, MLive.com they’ve been “Detroit’s #1 pizza since 1946”.

D’ANGELO’S 1305 Columbus Ave., Bay City PIZZA 7 Phone: 989-894-7117 facebook.com

D’Angelo’s continues to surprise guests at this small pizzeria in Bay City with both a solid, tried and true pepperoni, Great slices as well as some fantastically creative pizzas made by Chef David Baranowski. You can order to go, like 95 percent of Amy Sherman and John Gonzalez MLive.com his customers do, or sit at one of his two tables to enjoy his amazing pizzas. A great sauce that’s not too sweet and has a hint of garlic forms the base of many pies. After 13 days on the road, traveling over 2,300 miles, and tasting 200 pizzas, we are so ready Do not miss his signature pie, the Voodoo, with garlic, sun-dried tomatoes, chicken, red peppers, fresh spinach to share our fi nds with you. Our original best pizza search in 2013 off ered up a great list to try, and mushrooms. Or the “Wu Ton” which blew us away with chicken, onion, red peppers, pineapple, teriyaki and our second time around was no diff erent. Just as in 2013, this is a snapshot of what is happen- crushed fried wonton crisps on top. Note that D’Angelo’s sells as many burgers as they do pizzas — try both. ing in the pizza world at this time. We had stellar pizzas at each and every stop. • The people LOUI’S PIZZA behind all of the nominees continue to amaze us. From a food truck that has only been open 23141 Dequindre Road, Hazel Park 8 Phone: 248-547-1711 two months (Pie Hole Pizza Truck in Lansing) to a long established, historic part of the com- louispizza.net

munity (Buddy’s Pizza, with 11 locations in Detroit), we can’t believe how much hard work and It’s a throwback to classic Detroit Italian dining at Loui’s, with twinkle lights and Chianti bottles above and clas- love go into every pie these places are dishing out. • There are styles galore here in Michigan, sic square pizza on the table. That pizza has a great, thick crust, simple, classic toppings, real cheese and a secret and we built our list trying to incorporate a little of each kind. We recognize that not every recipe tomato sauce. Most popular is the “Super, No Fish” which also is one of the best pizza names ever. Long-time style appeals to each person, but hope you’ll expand your range and maybe experience some- employees are the norm here, and they stressed that everything still tastes the same as the day they opened thing new. Over and over again, our pizzeria owners told us they picked pizza as their medium in 1977. You can sign your own Chianti bottle and add it to their collection — some patrons come back year after year because of the endless creativity it gives them. You can see that reﬂ ected in our list. to celebrate and resign their bottle. Also mouthwatering? The baked mostaccioli.

LUIGI’S AND EL TORO SPORTS BAR 2132 Davison Road, Flint 9 Phone: 248-547-1711 luigissince1955.com LICARI’S SICILIAN PIZZA KITCHEN 2869 Knapp St. NE, Ste B, Grand Rapids A Flint institution, Luigi’s has been serving pizzas since 1 Phone: 616-608-6912 1955, and the original recipes still are the foundation of licarispizzakitchen.com what they do here. Using stone-f oored deck ovens, which, according to owner Tom Beaubien, is “the only way to cook Visiting Licari’s is like having your very own Sicilian pizza — all the others are cheating,” Luigi’s puts out a thin- nonna, one who loves you through her delicious, tradi- crust pie featuring local products. tional creations. The pizzas feature daily-made dough and Get the special, with pepperoni, onion, green pepper a homemade sauce that tastes like fresh tomatoes. Own- and mushrooms, and top it of with Flint’s signature pizza ers Lisa and Gianni Licari believe that simple is best and sauce, red wine vinegar. Don’t dismiss this topping, it adds that consistency is key to a quality product. Featuring fresh a great note of acidity to a rich, decadent pizza. Get your- ingredients, ranging from classics, such as green pep- self to Flint for this pie. per and onion (and an absolutely standout pepperoni), to slightly more exotic, such as turkey meatballs, the pizzas at WATER TOWER SPORTS PUB Licari’s are just downright delightful. 7245 Lakeshore Road, Lexington We were particularly taken with their traditional Sicilian 10 Phone: 810-359-3310 of erings, which of ered the f avors of pizza in a whole new watertowersportspub.com way. Don’t miss the “Sf nciuni”, a family recipe that con- sists of a half sheet pan of airy dough, studded with real Our visit to Water Tower was truly a pleasant surprise. chunks of Parmigiano-Reggiano (the king of cheeses), and The Capone pizza at Licari’s Sicilian Pizza Kitchen in The outside of the pub is a bit like an old roadhouse, and we topped with a thick sweet sauce, simple and amazing. Grand Rapids comes with capicola, salami, pepperoni and weren’t sure what to expect. But once you enter, you can sausage. Cory Morse, MLive.com see the hard work that went into remodeling the interior by RIVERSIDE PIZZERIA owners Greg and Stephanie Redman and Mike Kennealy, 98 E. Genesee St., Iron River who opened the place in 2013. Greg has been making piz- 2 Phone: 906-265-9944 out of the deck oven, a top layer of thin sliced mozzarella zas since he was 17, and his experience shows. riverside-pizzeria.com is added to slowly melt on the way to the table. Awesome. We were impressed by the hand-tossed supreme, which is an all-around classic. The square, deep dish “Three Little You’ll have to travel to the Upper Peninsula for River- MANI OSTERIA Pigs” had ham, bacon and house-smoked pork on it — deli- side Pizzeria’s fantastic pies, but trust us, it’s worth the 341 E Liberty St., Ann Arbor cious. The dough is light and airy, and the sauce is slightly trip. These are the thin-crust pizzas the U.P. is known for, 3 Phone: 734-769-6700 sweet. Everything here is made fresh daily, and the beer but the version at Riverside is truly superlative. The crust is maniosteria.com list is incredibly well curated with excellent Michigan craft thin, yet f aky, with a fantastic sauce. beers on tap (or in a crowler to go, if you like). Simplicity is key at Riverside, where you select from 10 Mani Osteria was our top pick in our search for Mich- choices. The #8, sausage, pepperoncinis and cheese, has igan’s Best pizza in 2013, and they continue to create the perfect balance of richness, savoriness and a good greatness out of their wood-f red ovens. These traditional Originally published Oct. 25, 2016 hit of twang. This is the pizza that Amy is not ashamed to Neopolitan-style pies have thin, crisp crusts with gor- admit she continued to munch on all the way back to the geous bubbles and perfect caramelization. The pizzas bridge. You must try one pizza “cheese out” — it’s a whole feature classic and innovative ingredients, perfectly bal- new level of yum for cheese lovers. After the pizza comes anced. Still one of our top pizzas of all time is the Polpette, E6 THURSDAY, NOVEMBER 23, 2017

economic downturn of 2009. He had f ve full-time employees at one time, but he had to let them go. He survived by doing it all himself. Today, he’s the waiter, chef, proprietor, bus boy and host. He gets help from his son and daughter. His gourmet, char-grilled burgers come from Black Angus beef. Everything is fresh. The restaurant is named after Bumann’s daughter — and the Beatles (photos decorate the walls). The beef is an 80-20 mix and sourced locally. Bumann uses his own “Abby” seasoning blend of 14 spices, and he of ers build-your-own burgers with four sizes of patty ($1.75-$5.49), as well as about 10 gourmet burgers. As for the gourmet burgers, we loved The Abby (half-pound burger with pepper bacon, lettuce, tomato, avocado slices, topped with alfalfa sprouts and the signature sweet and tangy Abby sauce); The Bleu (with melted blue cheese, mozzarella and grilled onions); and The Lane (Swiss cheese, grilled onions, sauteed mushrooms and topped with a slice of grilled ham). All were $6.99 each.

ACHATZ BURGERS 18427 Hall Road, Macomb 5 Phone: 586-228-8383 facebook.com

Owners Russell and Rosanna Achatz are carrying on the Achatz family tradition — through burgers. Russell’s parents, Margaret and Rink, owned a restaurant years ago, and he remembered how good his mom’s burgers were. He has always been obsessed with making the perfect burger. “It’s a simple business — it’s meat and a bun, ” Russell said. He uses all fresh products. His ground chuck (80-20 mix) is never frozen . He makes the buns daily. He of ers tasty shakes, sandwiches, splitter dogs, mac and cheese, chili and a variety of hand-cut fries. We loved the butter brown fries. (Yes, he butters his fries.) The Achatz Special has two patties, cheese, special sauce, lettuce, onion and pickles; we loved it because it was so juicy and not overly seasoned. Customers can order burgers with one to four patties. Each patty is about an eighth of a pound.

NEMO’S BAR 1384 Michigan Ave., Detroit 6 Phone: 313-965-3180 nemosdetroit.com

We had a great time visiting with Patrick Osman, who has been working with the Nemo Springstead family since the late ’90s. Nemo built his business, opened in 1965, on quality products, friendly service and a passion for Detroit sports. Nemo’s also is known for its shuttle service to sporting events and concerts. But it’s the Ground Round burger (a third-pound) that keeps everyone coming back. The Original Redcoat Special Hamburger is a half-pound of ground beef, tomato, shredded lettuce and Special We loved the classic Ground Round ($6.50), a juicy blend Sauce on a toasted sesame bun. Red Coat Tavern, in Royal Oak and West Bloomﬁ eld, won MLive’s search for that drips when you bite it into it and screams “classic bar Detroit’s Best Burger. Tanya Moutzalias, MLive.com burger.” The burger comes with lettuce, tomato, onion and amazing sliced dill chips, which are house-made. We added American cheese (50 cents extra). Also, you should try the DETROIT BURGERS Nemo Special on pumpernickel bread with grilled onions, Swiss cheese and chili ($7.50).

PONTIAC LAKE INN BASICS TO OFFBEAT 1775 Sherwin Court, Waterford Township 7 Phone: 248-666-1436 facebook.com JOHN GONZALEZ and AMY SHERMAN mlive.com More and more people are discovering this little slice of burger heaven in Waterford Township. Opened in 1952, Everyone knows Detroiters love Coney dogs, Buddy’s Pizza and their sports teams. • But when it was actually located near the water, it was known as Terry’s Pontiac Lake Inn. Over the past 23 years, owners there’s another trend that’s been building for a few years, and it’s ready to burst, rather, ooze, John and Kathy Moody have steadily built their business on customer service, a hard-working crew with little or no with cheesy goodness. The “Burger Bar” craze is everywhere, especially when you consider the turnover (employees have benef ts and a 401k) — and great burgers. Their ground chuck is a premium blend with an popularity of sliders and trendy chains coming into the Motor City. • The timing was perfect 80-20 mix. You can order the burgers seasoned, but most people order them unseasoned, the crew said. We tried the for us go in search of Detroit’s Best Burger. • At each stop, we sampled the best-selling burger original full-pound burger with American cheese (enough for a family of four); and the 3x8 burger with grilled onions and whatever else each ﬁ nalist wanted us to try. We judged the burgers on the overall taste of the and American, Swiss and pepper jack cheeses.

beef, freshness, quality of buns and that extra-special quality that puts them a cut above the rest. CUTTER’S BAR & GRILL 2638 Orleans St., Detroit 8 Phone: 313-393-0960 facebook.com

REDCOAT TAVERN Metro Detroit’s hottest restaurants: Honor the mechan- Located in Eastern Market, Cutter’s is in a prime spot to 31542 Woodward Ave, Royal Oak ics who called the garage home since 1919. “We wanted to source everything right in front of them, and that’s exactly 1 Phone: 248-549-0300 make a place they would be proud of, ” Catallo said. Along what they do. “There is no excuse not to have everything facebook.com with his wife/designer Ann Stevenson, they worked hard fresh,” said manager Chimika Harris. Cutter’s has a ton to preserve the vintage design. They also worked hard on of atmosphere with a lively crowd at all hours of the day; The Redcoat Tavern was was fantastic. Corporate gen- the menu, which features wood-f red pizza, pasta bowls, happy hour begins at 10 a.m. The ground sirloin comes eral manager Juan Garcia spent time telling us about the of -the-grill items and a Faygo Rock N’ Rye ice cream fresh every day; it’s an 80-20 mix. The patties are legendary burgers the Brown family has served since 1972. dessert. But the burgers are a must. The 80-20 blend is 8 ounces, but you can order them up to 2 pounds. An We loved the dim red lighting, vinyl booths and retro atmo- a mix of Angus beef, short rib and brisket ground daily . 8-ounce burger with cheese is $7.50. And you can also sphere. Redcoat also has another location in West Bloom- The Vinsetta Burger ($12.95) features two 4-ounce pat- get a stuf ed burger! We loved the breakfast stuf ed f eld. The Original Redcoat Special Hamburger ($8.75) is a ties, stacked with two slices of American cheese, lettuce, burger with an egg on top ($9.50). All are served with half-pound of a “proprietary” blend of beef with shredded tomato, onion, sliced McClure’s pickles, Woodshop maple tasty, hand-cut fries. lettuce, tomato and a mayo-based special sauce, all served bacon and the signature Vinsetta Burger sauce. We were on a sesame bun . Garcia wouldn’t tell us too much about enamored with the burger, which is charbroiled and sea- CHECKER BAR DETROIT the blend, other than it was “about 80-20” (lean to fat) and soned with salt and pepper on the grill. We also loved the Cadillac Square, Detroit he “tastes it every day” to make sure it meets his stan- half-pound lamb burger (with house-pickled beets, tza- 9 Phone: 313-961-9249 dards. It’s a delicious, savory blend grilled on a f at top with tziki, red onion, feta and fried house-pickled chillies) and facebook.com no additional seasoning. The Brasserie Burger is a “half- the half-pound 3 A.M. Burger (Swiss, Woodshop maple pound of ground beef patty, bacon, caramelized onions, bacon and topped with a cage-free egg and crispy fried Originally owned by Harry Monroe, who started Checker Gruyere, tomato, watercress, Dijon mustard-mayonnaise” onion strings with Sriracha mayo ($13.95 each). Bar in 1954, this downtown mainstay has had a bit of a on a toasted brioche bun — so tasty. facelift with new owners David Gregory and Timothy ABBY LANE GOURMET BURGERS & OTHER Tharp, who purchased the bar three years ago. But don’t TAYSTEE’S BURGERS STUFF worry — it’s still a familiar hangout, and it still serves the 10419 Ford Road, Dearborn 4 16890 15 Mile Road, Fraser classic pound Checker Burger ($6.75), which also is 2 Phone: 313-724-6535 Phone: 586-415-2229 available as a half-pounder for $2 more. They come with facebook.com facebook.com a thick slice of tomato, raw onions and lettuce. The rec- A tiny place with a capacity of about 35 people, Abby ipe has not changed much; just a little salt and pepper. Have you ever dreamed about owning a restaurant? Lane Gourmet Burgers & Other Stuf is a hidden gem. The blend is made with an 80-20 mix of lean to fat . Sev- At age 21, Ali Jawad had a chance to carve out space at Owner Matt Bumann celebrated his nine-year anniversary eral burger options are on the menu, including one with his grandfather’s gas station in Dearborn and said, “I’ll in August. His biggest accomplishment is surviving the fresh ground lamb , fried egg (The Breakfast Burger) and a do burgers.” That was three years ago. Before he knew it, spicy burger with jalapeno cream cheese (Jalapeno Popper Jawad gained a following with his Taystee Original ($5.49) Burger). burger and several specialty burgers. The 5-ounce patties ( halal) are an 80-20 blend that includes ground sirloin. MILLER’S BAR Burgers are served on a brioche bun. Try these: Taystee’s 23700 Michigan Ave, Dearborn Original (lettuce, tomato, pickles, American cheese and 10 Phone: 313-565-2577 grilled onion); and the Taystee Hawaiian ($6.49) with grilled millersbar.com pineapple; Taystee Special ($7.49) with coleslaw, fries and fried egg. Plus, Taystee’s award-winning Ali’s Notch-Yo Miller’s is an experience like no other. There is no menu Burger ($7.99), which includes jalapeno peppers, pep- (don’t even ask for one). The bar is dimly lit. Everyone goes per jack/American/Swiss cheese, lettuce, tomato, grilled with the f ow. And you pay on the honor system. Opened by onions, mayo, hot sauce and nacho cheese Doritos. I know George Miller in 1941, younger brother Russ is credited with they sound gimmicky, but the beef shines through, despite keeping the experience going all these years. No frills, just the craziness of the toppings. a great burger. The f at top grill f res up at 11 a.m. each day and does not shut down until 12:20 a.m., six days a week. VINSETTA GARAGE Miller’s keeps it simple with 7-ounce unseasoned burgers. 27799 Woodward Ave, Berkley Velveeta cheese is the topping of choice ($7 with cheese, 3 Phone: 248-548-7711 $6 without), but the burgers come with a condiment tray facebook.com with pickles, lettuce, tomato and onion, if you ask for it. The Juan Garcia, center, corporate manager of Red Coat ground round has 12-14 percent fat. The goal was simple when owner Curt Catallo, of Union Tavern, poses for a photo with two of his staﬀ . Joints, took over Vinsetta Garage and turned it into one of Tanya Moutzalias, MLive.com Originally published March 16, 2017 THURSDAY, NOVEMBER 23, 2017 E7

his own according to his dad’s recipe, and serves it either “original” with hot mustard and onions, or “hot with the works” (also known as “the U.P. burger”) which comes with onions, ketchup, mustard and cheese. While you’re there, browse the Italian goods or chat with Bruno and family.

FATTY LUMPKINS SANDWICH SHACK 971 Washington Ave., Muskegon 4 Phone: 231-760-4382 facebook.com

A sweet little spot, Fatty’s has been open for six years. Owners Brett and Jera Gilbert decided to create the “kind of place that we would want to go to.” Everyone else wants to be there, too. Busy during lunch, regulars show up for these unconventional subs, where the meat wraps around all the f llings “to keep everything in place,” Jera told us. Each sub is fresh, f avorful, balanced and unique. The classic Italian was fantastic, as was the How Now Brown Cow, which had a great horsey kick to it. Don’t miss the house- made chicken salad. “We want to make basic food really, really good, and keep it fresh, fun and unpretentious,” Jera explained. You nailed it, guys.

BOMMARITO ITALIAN BAKERY 21830 Greater Mack Ave., St. Clair Shores 5 Phone: 586-772-6731 facebook.com

We couldn’t have fallen more in love with Bommarito if we tried. The bakery has been in the family for three gen- erations. Sisters Christine, Grace, Roseanne and Frances run the show, along with Grace’s husband, Eric Adams, with one of them on site every single day. Family members still work shifts even if they have other jobs, and retirees show up six days a week just because it’s so much fun to be there. Just about everything is made in house, including doughnuts, bread, cookies, lemon ice, and, of course, subs, all following their grandfather’s original recipes. The subs here are simple and classic, served on crusty, homemade 16-inch sesame seed sub buns and featuring top-of-the-line Italian meats, fresh vegetables, and homemade dressing in perfect proportions. “We take a lot of pride here in what we do,” Christine said. And it shows.

TOGO’S-MARQUETTE’S ORIGINAL SUB SANDWICH 6 1000 N. 3rd St., Marquette Phone: 906-226-6535 facebook.com The Italian sub at Alcamo’s in Dearborn. Michigan’s Best reporters Amy Sherman and John Gonzales declared Alcamo’s the winner in the search for Michigan’s Best sub sandwiches. Tanya Moutzalias, MLive.com Togo’s is probably the most famous sub shop in all of the U.P., and with good reason. They’ve been around since 1964, and a lot has stayed exactly the same since then, including their homemade bread, which gets started every SUBS morning at 2 a.m. “Supporting other local businesses is important here,” general manager Be Embley-Stoll told us, and Togo’s buys local meat. Everything is sliced fresh, and dressings are house made. Subs can come hot or cold. You must try the WMD or Weapon of Mass Destruction, which Super subs is nice and spicy. A nostalgic tradition for families and NMU grads, Togo’s is still rocking out an amazing product.

Amy Sherman [email protected] VILLAGE CHEESE SHANTY 199 W. River St., Leland 7 Phone: 231-256-9141 This was our biggest and longest search yet: ﬁ nding Michigan’s Best sub sandwich. We visited 62 facebook.com

places throughout the Mitten and the U.P., and there wasn’t a dud in the bunch. • What makes Located in the charming Fishtown area of Leland, right on the water, the Village Cheese Shanty is the place to stop Michigan’s Best sub sandwich? We were looking for great, fresh, bread. There was a lot of variety from mid-April through October. The bread here is what it’s all about, a delicious, house-made pretzel roll created by in the style of breads. Some were classic sub bread with a great chew, some were traditional Italian owner David Kareck. It’s chewy, with a bit of caramelized f avor, and it perfectly holds all the fresh ingredients. The hard rolls, with a crusty exterior, and some were hot and soft grinder bread. The keys are freshness substance of the roll creates a sandwich that can hold up for a few hours, perfect to grab for a trip to the beach or to and a good ratio of bread to toppings. • Meat and cheese needed to be of the highest quality, and enjoy on the ferry ride over to the Manitou islands. Home- made herb mayo is great, as is the olive spread on the Bear. the ﬂ avor needed to be appreciated individually and together. Some places featured imported Plan ahead; it’s cash only at the Shanty.

Italian meats that were incredible in their traditional ﬂ avors; other places served the best cured KAZOOPY’S PIZZA AND GRINDERS 8441 W. Main St., Kalamazoo local meats. Either way, good meat and cheese set these winners apart. • Fresh toppings were 8 Phone: 269-375-0120 facebook.com the norm. Almost every place we visited prides itself on slicing vegetables in house, and it makes You can pick from 40 grinders at Kazoopy’s, and they a diﬀ erence. Interesting toppings, such as giardiniera, hot pepper relish, cucumbers, homemade come in three sizes, 4-, 8- or 16-inch. These are all baked sandwiches, and they said hot is the only way to get them, dressings and sauces also pushed these sandwiches over the top. as the bread is designed to run through the oven again. That bread is f rst rate, baked fresh every few hours. Owner Scott Strawhun credits Kazoopy’s success with original owner Mark Roger’s vision, legacy and recipes. The freshness shines through, and the quality of the ingredients is apparent. They’ve got creative f avors available, or you can ALCAMO’S MARKET RALPH’S ITALIAN DELI, ISHPEMING go classic with the No. 20 Italian, or the No. 30 Turkey Club. 4423 Schaefer Road, Dearborn 601 Palms Ave., Ishpeming A standout for us was the Caribbean Chicken, which had a 1 Phone: 313-584-3010 3 Phone: 906-485-4557 sweet heat that we couldn’t get enough of. And be sure to facebook.com facebook.com get something with the signature Kazoopy sauce, a mayo blend that is addictive. One of the f rst Italian markets in Michigan, Alcamo’s Located in one of the best towns in the U.P., Ralph’s started making subs for some of its customers. From there, Deli is a sweet, authentic deli, featuring Italian specialties BOARDWALK SUBS, GRAND RAPIDS AREA “things just blew up,” owner Emily Chimento said. Her that are spot on and a few local favorites, as well. Owner 4154 Lake Michigan Drive NW, Grand Rapids mom and co-owner, Pina, said “it wasn’t the original intent, Bruno Gervasi is a gracious host and an excellent chef 9 Phone: 616-453-7275 but it’s just kept growing on its own.” These are incredible who has been in Ishpeming for 60 years. Everything is facebook.com subs on delicious local bread, featuring imported Italian made from family recipes, and his meatballs are inspiring. meats. They are top-notch quality, with fantastic f avor in a The Italian Hero is exactly that, heroic. Stuf ed with f avor- These are classic Jersey-style subs, coming in at 15 massive sub. And for only $5. Crazy. “I of er these subs at ful imported Italian cured meats, high-quality cheeses, a inches and featuring locally baked bread, sliced-to-order these prices as a gift to my customers,” Emily said. Try one homemade oil dressing and hot giardiniera, on a home- meats and house-made dressings. Boardwalk will make of these: the Spicy Sicilian, if you like it hot; the Super E, made Italian bun, it is exactly what a sub should be. Do your sub cold unless you ask to “go rogue.” And you want which features the deli’s most popular meats or the classic not miss the local favorite, cudighi sausage. Bruno makes to ask. Owner Chris Tallarico will f ip your bread inside out, Famous Italian, with salami, capicollo, mortadella, cooked brush it with oil, add a seasoning blend and stick the whole proscuitto, provolone, lettuce, tomato, onion and Alcamo’s thing on the panini grill. The sub gets crusty, caramelized sub sauce, one of the best we tried. A great place, where and utterly delicious. This is not on the menu, so you can they know their customers, their employees are family and thank us later for telling you. The subs are great either way. family comes f rst. Don’t miss the prostitini, a pepper ham baked in-house.

VENTIMIGLIA ITALIAN FOODS, STERLING HANDMADE, HILLSDALE HEIGHTS 78 Hillsdale St., Hillsdale 2 35197 Dodge Park Road, Sterling Heights 10 Phone: 517-437-4263 Phone: 586-979-0828 facebook.com facebook.com There is a hotbed of sub activity in the Hillsdale area, A bustling deli located just north of Detroit, Ventimiglia with a host of nominations. Handmade sandwiches is prob- has been open for 80 years, 37 of them in its current ably the newest place we visited during our search. The location. They make everything but the bread on site in owner, Derek Spiteri, is young, but he brings lots of experi- the tiny kitchen: fresh pasta, salads, main courses, soups, ence, having worked at his parents’ deli and store, Checker gelato, cookies, jam and more. A full-service deli, it makes Records. Hillsdale residents wanted to see another sand- more than 500 subs a day, using the best meats and wich shop in his Hillsdale Street location, keeping some cheeses. The subs are massive, available on hard or soft of the locals’ previous favorites on the menu while add- rolls and are packed with f avorful ingredients. The Italian ing his own twist. We tried all 12 subs on the menu. Served is a perfect rendition, and it tasted almost more fabulous on crusty baguette bread, each had a creative twist. They the next day. The eggplant is popular, and we loved it. Customers wait for their orders and browse the deli come in three sizes. Some of our favorites: The Double Note: if you order a foot-long sub here, you will get counter at Alcamo’s Market in Dearborn. The family B.A., the Fire Flame and the Herb N Bourbon. an entire loaf of bread, split and stuf ed. You’ve been owned market was the winner of MLive’s search for warned. Michigan’s Best sub. Tanya Moutzalias, MLive.com — Originally published May 7, 2017 E8 THURSDAY, NOVEMBER 23, 2017

GERLACH LANES 258 W. Genesse St. Lapeer 4 facebook.com Gerlach features old school, classic bowling, but with sig- nif cant modern updates. The Gerlach family has owned bowling alleys in Lapeer since 1919, and Daniel and Vicki Ger- lach bought the lanes from his dad and uncle in 1988. Dan’s goal in life has always been to “be the best bowling center that I could be.” Originally, it was 12 lanes, but Gerlach added another six in 2011. You’ll f nd bits of history around, including a mural from the 1960s. You’ll also f nd an upgraded Quibica scoring system: It’s like each lane is outf tted with its own computer, full of a variety of games you can explore while bowling. Their menu focuses on big, greasy, f nger food, and they added a liquor license in 2006. But this is a bowling center, f rst and foremost, which is Dan’s love and passion. Don’t miss his pro shop in the basement. It’s the biggest in Michigan.

MERRI-BOWL, LIVONIA 30950 5 Mile Road, Livonia 5 Phone: 734-427-2900 merribowlmichigan.com

Owners Chrissy and Rich Glomb (along with partner Ger- ald Anderson) purchased Merri-Bowl three years ago and did a complete overhaul, spending nearly $1 million upgrading. Originally built in 1959, Merri-Bowl now features a beautiful bar with f replace, an outdoor patio, remodeled bathrooms, new carpet and well-maintained lanes. Rich makes sure every rental shoe is in great shape, he cleans and rotates all of his pins often and checks all 40 lanes every day. Rich’s attention to detail and quality is evident the moment you walk through the door. More than 49 leagues enjoy 40 lanes, fresh f owers and homemade food. Try the soup of the day; anything Chef Lisa makes is delicious.

STARDUST Location: 3750 Bay Road, Saginaw 6 Info: 989-793-6300 stardustfun.com

It’s a family af air at Stardust, owned by Gary Richards, managed by his son, Derek, with daughter-in-law, Amy, help- ing out with marketing. They were the f rst bowling alley in Michigan to have a full tap room and feature 41 craft beers, along with eight domestics. Food is a big focus here, with Chef Tim Noack creating something special out of his small kitchen. Try the warm spinach dip or the chicken nachos. Built in 1964, this is a center that has changed with the times. While league bowling is still its bread and butter, many people head to Stardust just for a fun night out on the E-Lanes Sports Bar & Bowling, 252 N. Main St., Fowler, a family-owned six-lane alley with a dining area, 31 lanes. Parties are big here, from birthday to corporate. food and drinks, was chosen Michigan’s Best bowling alley. Emily Mesner, Mlive.com A beautiful space, dedicated staf , and well-managed lanes make this a must visit in Saginaw.

SHERMAN BOWLING CENTER BOWLING ALLEYS 1531 W. Sherman Blvd. Norton Shores 7 Phone: 231-755-1258 shermanbowlingcenter.com

This is a big, classic bowling alley, with 50 lanes, 500 Roll with it house balls, more than 400 pairs of shoes and one of the best ball drillers in the country available at the Mike Marks Pro Shop on site. It’s owned by Mike Nawrocki and Den- Amy Sherman and John Gonzalez MLive.com nis Johnson (who also own The Clique in Grand Rapids) and managed by Don Veltman. League play is a big deal here. They have lanes by Brunswick — a company that called Mus- We visited 26 bowling alleys throughout Michigan, threw countless balls, ate nachos and pizza kegon home starting in 1906 — and a new scoring system. Reinvestment is important here, with everything from new and met dozens of amazing owners. We did it all to bring you the top 10 bowling alleys in the paint to an on-site comedy club/hall. And the upgraded bar has one of the best bloody Marys in the state. Typical snack state. • These bowling centers are growing and vibrant, with many diversifying into “family food, heavy on the fry, is of ered.

entertainment centers” that off er more than just bowling. These are the innovators and sur- SUBURBAN LANES 3801 Ann Arbor Road, Jackson vivors, businesses that weathered the Great Recession and an industry decline that started in 8 Phone: 517-764-3200 suburbanlanesof ackson.com the 1970s. But bowling in Michigan always has been popular. We’ve long been a top state for We fell in love with Suburban and owners Ron and Cindy the sport, and Detroit often is called the bowling capital of the world. • Growth in the bowling Daniels, a couple who decided to do something for them- selves — they bought a bowling alley in 2004. The facility industry is coming from a surprising place: teenagers. High school bowling is a recognized was built in 1957, and Ron bowled here with his dad. Twelve new pro lanes, new screens and a new scoring system are varsity sport for many schools, and Michigan boasts the largest high school program in the some of the upgrades. We loved how it had an old school, intimate feel, but with all of the new stuf serious bowlers country, with almost 5,000 students bowling on more than 700 teams • We’ve got a range of want. Cindy runs the kitchen, and everything is homemade. The hot beef sandwich is huge, f avorful, hand-pulled, slow- diff erent bowling centers here, whether you want a classic experience with quality lanes or cooked beef with white bread, mashed potatoes (or fries) doused in ladles of rich brown gravy. The pro shop on site is something new, with private lanes, entertainment, full menus and diff erent types of bowling. staf ed by Brian and Harry, who told us, “It’s not like work. It’s coming in to hang out with friends.”

BAY LANES 4243 N. Euclid Ave. Bay City 9 Phone: 989-684-7361 E-LANES baylanesbaycity.com 252 N. Main St., Fowler 1 Phone: 989-593-2230 Manager Mickie Laskey is the heart and soul of Bay Lanes, facebook.com having reigned over the lanes owned by the Thelen family for 16 years. She put together a team of her employees to Owners Greg and Elaine Gilliland have weathered the bowl against us. What she failed to say is that they were all storm since they bought the old Fowler Lanes out of fore- practically pro bowlers and incredibly fun. We didn’t mind closure in 2012. After 13 months of remodeling, the bowl- losing to Dale, Ashley, Bobby and Jerry, since we also got ing alley was struck by lightning and burned to the ground. to enjoy their signature pizza dippers and a killer ham and Elaine didn’t get out of bed for 10 days after it happened. cheese. Bowl on 32 lanes here, where they take bowling seri- It had been her lifelong dream to own a bowling alley. But ously and maintain the lanes perfectly. Youth development is with community support, they started over. In 2014, they important here, and Mickie hand-knits each youth bowler a opened the new E-Lanes. Christmas stocking every year. This year? 182 stockings. This is the perfect, family-oriented bowling alley. It’s small and intimate, with only six pristine Brunswick Pro THE CLIQUE LANES lanes, all handicapped accessible, in a beautiful space with Owning E-Lanes Sports Bar & Bowling, in Fowler is a 533 Stocking Ave, NW, Grand Rapids high ceilings and a warm feel. You also get new shoes, lots dream come true for Elaine and Greg Gilliland. 10 Phone: 616-456-6123 of house balls to choose from and delicious food. Burgers Emily Mesner, Mlive.com cliquelanes.com are made with ground chuck from a local butcher, and the 3 Napkin Burger is a local favorite. The Gillilands are at the “It’s such a dif erent feel here, ” owner Dennis Johnson lanes every day from open to close, living their dream. TEN PIN ALLEY AND BIG MIKE’S told us. The Clique is one of just two double-decker bowl- 5621 S. Occidental Road, Tecumseh ing alleys left in Michigan, eight lanes up and eight down. AIRWAY FUN CENTER, PORTAGE 3 Phone: 517-423-8322 The Orlikowski family owned it for 50 years. Then, in 2003, 5626 Portage Road, Portage facebook.com they sold it to Dennis, who grew up bowling at the West Side 2 Phone: 269-327-7061 institution, and his business partner Mike Nawrocki. They airwayfuncenter.com We had a fabulous time at Ten Pin, not only with owner host more than 20 leagues, including a fun early morning Ken Richard and his wife, Jody, but with the entire Tecum- women’s league, and lots of open bowling at night. Dennis Airway calls itself a “family entertainment center.” But seh bowling community. Ten Pin has been owned by the said The Clique changes throughout the day, with morning bowling still is the focus here, with 39 lanes, including six in Richard family for 40 years, and it’s obvious how import- leagues, then lots of business people in for a quick lunch a private, relaxed, VIP bowling suite. They host 22 leagues, ant the bowling alley is to everyone in town. In addition to (the burger, starting at $3.50 is an incredible deal), high and more than 1,000 bowlers call Airway home. With 250 Ken knowing every bowler by name, he is also a huge sup- school teams in the afternoon and “hipsters” at night for house balls and more than 700 pairs of shoes, this is also porter of youth bowling and coaches the Tecumseh girls’ open bowl. an open bowl center. Beyond bowling, you can play laser team. He’s a member of the Michigan High School Hall The upstairs is rented out frequently for parties, fami- tag, visit the arcade, do a high ropes course, drive bumper of Fame. “Bowling keeps families together, generation lies, church functions, and sometimes a famous band that cars, tackle a laser maze, play mini golf, try “Time Freak” after generation,” he said. Come here for 24 lanes that are needs a break (hint: Sweet Emotion). Why are they great? or “Balladium,” or experience an escape room. Add a huge well-maintained for the serious bowler, great customer “The smallness, the neighborhood vibe, ” Dennis said. “It’s craft beer list and a kitchen throwing down good food, and service from a team that can’t say no and classic bowl- a hangout, we know all of our league bowlers and treat them you’ve got a place you can stay all day. ing alley snacks such as nachos. Stop in to the bar, “Big like family. It’s intimate and casual.” Mike’s,” named after Ken’s brother. — Originally published Feb. 9, 2017