I spent a few years working at Mr. Mikes in the early 1980's. It was a low end steakhouse ( think of the Keg crossed with a Dennys and you'll be close to what we were... and think rather heavy on the Dennys side) that served no-nonsense meals at a reasonable price. The Tsawwassen one was pretty well the only decent restaurant there was at the time (which is saying a lot about the quality of the competition). I recall this because I was trying (and failing) tonight to re-create one of my favourite hi-carb/hi-trans-fat meals: the Mike Burger. It was an oval beef patty served on a toasted garlic french bread bun with our own 1000 island sauce. I loved them. Especially with some mushrooms and a tomato slice and our fries ( which were last nights baked potatoes, quartered and fried). Sadly the local franchise vanished one night years ago and is now a Blenz Coffee...
Of course, a quick Google search and I find there is still a chain running in a few locations - it seems rather upscale ( or at least, further up the scale than we were...). Looks like I'll be needing an excuse to go out to Coquitlam for dinner.
I Yam What I Yam
- Sean Lavery
- Ag year old bipedal mammal living in deepest, darkest suburbia, teaching physics and geology when I'm not being a Dad. In rare few spare moments, I build stuff.
4 comments:
Hmmm...Mike Burgers. I'd forgotten about that special treat that was a Mike burger. The 1000 Island sauce was pretty good. You should mention that the ghost of Mr. Mikes shares the Blenz Coffee location.
Jeff
Mister Mikesssss....
Do you still have those coloured plastic cows? The ones for rare, medium, well done??
What was the secret colour code? You can tell us now -- well beyond the statute of limitations....
Or is it?
Mwwwwaaaahaahaaha....
Sean used to put little plastic giraffes or plastic elephants on the steaks. "what kind of steak is this?"
I had forgotten about the little plastic cows. I never could get the hang of rare, medium or well done - most of my cooking should have just had a little plastic question mark.
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