Before McDonald’s, Burger King, and Wendy’s there were
roadside diners. No frills eateries dotted the landscape. Most popped up during the Depression, hitting
their stride in the forties and fifties. Very few survived into the 21st
century, however; Redamak’s in New Buffalo, Michigan, dating from the late
forties , remains a hamburger hot spot.
Operating on a seasonal schedule, this family run restaurant
dishes up burgers that are cut, ground and shaped on site. The patties are pan
fried, tossed on a bun adorned with the usual condiments, and served on
cardboard. Cheeseburgers are wrapped in Velveeta. Believe it or not one has to
wait in line at lunch time to chow down.
Courtesy
seriouseats.com
If burgers lack gustatory appeal, New Buffalo’s Pierre Anne Creperie offers delectable crepes designed to satisfy the most discriminating
diner in an elegant Victorian home setting. Vegetarian options are available
from a menu that is entirely fresh food based. For those who remember The Magic
Pan chain of the seventies, this family operated restaurant serves a better
crepe. A much better crepe.
The most interesting one features scrambled eggs, smoked
salmon and capers surrounded by a salad that is tasty-healthy. A perusal of
their online menu offers a plethora of creative choices and will prompt a visit
sooner rather than later. Seasonal hours apply to this restaurant, making it
wise to check their excellent website before venturing out for brunch or lunch.
No dinner hours are available, nor is wine or any other alcoholic beverage.
Courtesy Pierre Anne
Creperie website.
Both restaurants satisfy a basic need but do so in wildly
different ways. Redamak’s appeals to the family crowd with a décor that
features gas pumps from the fifties and celebrity photos on the walls. Pierre
Anne, with its recently added Art Gallery, speaks to those who seek ambience
along with sustenance. China, linen, and silverware are used in the serving of the
food in various rooms of the nineteenth century house which has outdoor seating
in warm weather. Lovely landscaping surrounds the home welcoming visitors with
an appetite for setting as well as for crepes..
Each restaurant has a waitstaff that is friendly, attentive,
and capable. Redamak’s has a rushed style--- probably because they serve about
400,000 people each season while Pierre Anne’s is tuned to a low key style that
focuses as much on presentation as product. Each has its place in the American
eating out experience.
If energetic sound
levels in a restaurant are dismaying, Redamaks is not the place; however, if
people watching is as much a treat as whatever the menu offers, then the
roadside diner founded by George and Gladys Redamak is just the ticket. Pierre
Anne’s offers a subdued, cheery conversation-worthy atmosphere that is perfect
for gatherings where hearing everyone at the table is a priority.
Both are seasonal which means that they are open spring to fall.
Both are well reviewed on the usual food sites. Each is a valued culinary enterprise
in New Buffalo. Lucky are the locals in New Buffalo who can avail themselves of
either experience. For Chicagoans, the drive is only 90 minutes and while
there, time can be spent at the local markets selling fresh produce. For the
gaming set, there is a casino in the area. For those doing the Indiana Dunes,
either restaurant is near and worth the trip. Sometimes eating out means
leaving the local comfort zone for culinary adventure.
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