MICHIGAN, USA — You can see the line to get in, and you can smell the food before you stop in for a bite. Redamak's is one of Michigan's most famous restaurants.
Its simple menu, great food and ample seating has drawn locals and tourists in for more than five decades. In the small lakefront community of New Buffalo, Redamak's has gone from being a likeable hamburger joint to a full-service destination restaurant.
Chuck Maroney's parents took the place over when he was in high school, and his life has never been the same.
"Mom and dad, James and Angie, purchased the business in 1975. July 15 actually was a Tuesday and ran it. They had other occupations. They said, 'You know what? We want to find a mom-and-pop operation that we can retire.' So in 1975, they purchased the business," Maroney said. "I have an older brother, James, who's also involved. My wife, Linda, and my four children are also a part of the program here. In terms of the segments, we basically in 1978, '79, expanded our kitchen. And then, probably five different times, we added a couple of dining rooms and added the porch area. And then in 2018, we did another revamp of the kitchen, improved all of our heating."
Our Chuck's Big Adventure team trekked to southwest Michigan because this area has seen tremendous tourism growth. Folks from Detroit, Chicago, St. Louis and Indy have made this part of the state a big vacation destination the past 10 years, and Maroney has seen that change firsthand.
"It's incredible the growth that we've seen...the building, the condos, a couple of hotels in town here. The beachfront is probably the hidden gem of Harbor Country. Basically, that's a draw. We like to think we're a draw as well as other businesses are. But again, just we've seen it through the years, good or bad. Kind of like the slower times, but again, that's why we're here. You know, we're in business."
Redamak's stayed in business during COVID and has become busier since then. If you enjoyed a hamburger here in the '70s, it will pretty much taste the same as it did back then and for the Maroney family, that, and the "secret" formula is very important, and it does not change.
"We cut and grind all of our own hamburger on a daily basis. We take pride in that. Fresh products basically simplified our menu during these times. We're not offering as many options. But again, keeping it simple, that's for the most part what our burger is — the attraction."
While dining at Redamak's and devouring a delicious cheeseburger, I learned that all my life, I had been eating a burger the wrong way! On each table is a placard giving folks directions on the proper way to eat a Redamak's cheeseburger.
"We put the cheese on the top, so the top bun goes on top of the cheese, and if you peel the top one off, you are peeling the cheese off. Flip it to the bottom and then the combination ketchup, if it's an everything, ketchup, mustard, onion and pickle, it's a mix of all of that. It's not if you're a ketchup person, we have to think about equal increments on that to get it to blend properly," Maroney said.
By eating the sandwich upside down, you really experience a different mixture of tastes, and frankly, I may try eating a hamburger this way every time. I will also try getting to Redamak's again as soon as I can. It's a wonderful experience for parents and grandparents who want to go back in time, literally.
You cannot use credit or debit cards here because it's cash only, and don't try to order a cup of coffee because they don't serve it. Maroney's dad felt it kept people at the tables too long. In fact, his favorite saying was, "get them seated, get them fed, get them out!" The tradition and friendly atmosphere continue, and the hamburger that made New Buffalo famous continues to please yet another generation of fans.
For that, Maroney thanks his parents.
"Our mission statement on our website is 'customer satisfaction, customer return' — those four words. I think that we're consistent on a daily basis. We're not perfect. We try our hardest. Everybody that comes to work has the attitude of satisfying the customer, but in their own way," Maroney said. "We don't have a formal greeting. We're not doing cartwheels. We used to be called Redamak’s Tavern for a reason, but we changed that to Redamak’s restaurant because of the family. Our lifeblood is the family, and again, we're very grateful. We're very blessed and thankful for our staff and our managers. I have got to thank my mom and dad because if they wouldn't have had that foresight, Chuck...you and I probably wouldn't be sitting here today."
It's a legacy that draws thousands every year and one that will keep Redamak’s the odd, eclectic and delicious destination for decades to come.