Big Mike's open downtown

Re-inventing a downtown ice cream shop into a "local fast-food" establishment called Big Mike's has taken Dan Perry and friends close to a year. The new restaurant opened in mid-December without fanfare. "It's as fast and as good of food as we can make," Perry said. Although opening the new restaurant in December was not the original plan, Perry said renovations and paperwork took longer than expected. "I'm starting to realize it's been kind of a blessing," he said. "It helps change the identity by opening in the winter." Also, he said the winter months will help "work out the kinks before we get slammed in the summer." During the soft opening happening now, he said he's checking in with employees to find out what's working and what adjustments are needed. Big Mike's, 274 S. Washington St. – formerly known as Uncle Mike's ice cream store – retains a bit of ice cream, but is mainly designed to offer local food that can feed a family fast. "Uncle Mike's was an ice cream store that sold food," he said. "We're a local fast-food restaurant that serves fresh, quality products. "My vision was to try to solve a problem I saw in town," he said. "We needed something on the south side that was fast and could feed a family." He said the menu is designed with families in mind – chicken chunks, burgers, hot dogs, macaroni and cheese, fries and pretzels. There are variations in the form of sauces for the chunks, hot dog sauces and dips for the pretzels. A small portion of ice cream products was retained – flurries, cones and milkshakes in vanilla only. "Chocolate would gum up the machine," he said. "I wanted to keep it pretty simple," he said. "We'll keep it simple and easy right now and venture out from there." The restaurant offers walk-up service at the front window and drive-thru service. The Perrys – Dan and Katie – purchased Uncle Mike's early in 2022. They decided to retain the "Mike" portion of the name, but change it to Big Mike's in honor of Dan's father, Mike Perry, who died nearly 25 years ago when Dan was 9 years old. "It was called Uncle Mike's before," he said. "So it seemed natural to keep the Mike and call it Big Mike's. People called my dad Big Mike." After conferring with his siblings, Perry said the decision was made. "The guy in the logo is actually Dad," he said. "We Photoshopped a beer out and added a burger." "I always wanted to do something to honor him," he said. "I never thought it would be putting his face on a fast food restaurant, but it kind of feels right." He said several family members work in the new restaurant, which adds to the family atmosphere. Another of Perry's goals was to use local products as much as possible. Early on, he partnered with MST Pub & Grub owner Chris Chase to provide sauces for the chicken chunks he planned to serve in the same fashion as they're made at MST. There's even a specially-made chicken chunk-making area (made for the restaurant by Sarka Sheet Metal, of Tiffin). "I've known Chris for a long time and been good friends with him," Perry said. "He's always looking for ways we can help each other." While MST is closed this week for renovations, he said Chase posted on social media about checking out Big Mike's. In keeping with the local theme, Perry said he buys all of his paper and related supplies from TPC Food Service, of Tiffin, and all of the restaurant's meats are from Smith Family Foods, of Tiffin. "The burgers are always fresh, never frozen," he said. "The mac and cheese is also made by Smith's for the restaurant." While Perry is taking things one (step) at a time, he has plans for the future. Party bikes from his other business, Tiffin Pedal Company, will start and end their excursions from the restaurant starting in spring. "It ties in perfectly with the party bike," he said. "The No. 1 thing people want to do after the party bike is eat." Also when warm weather arrives, Perry said there will be patio seating and he's planning to buy new tables before spring. He said he's also planning to add a blessing box on the patio in honor of his wife's parents, Hank and Deb Miller. "They've been a huge help in making this dream a reality, too," he said. The railing around the roof of the building is designed to offer a place for musicians to perform while people sit on the patio to listen. But there will be no rooftop dining. Perry is considering expanding into phase 2 later. "Eventually, I want to have a patio right on the street with a pergola and lights and outside TV," he said. "I want to be more than just a food place. Sort of a destination where people want to hang out." He may add beer and similar beverages in the future, and is considering adding breakfast in the future. "Business has been crazy so far," Perry said. "The only advertising so far has been through my personal Facebook." The soft opening has allowed the team to "tackle every issue as it arises." A grand opening is planned in January or February and a ribbon cutting in the spring. Hours are 11 a.m.-9 p.m. Monday-Saturday. Closed Sunday.