As I mentioned a few days ago, Gander’s Restaurant here in Luna Pier reopened this morning almost five months after a burglar-initiated fire. Mary, Caleb and I were there before 9 a.m. to enjoy breakfast as we remembered.
Gander’s exterior, with a lot full of cars.
The counter and waitress station, almost exactly as it was prior to the fire, but completely new.
Gander’s newly-rebuilt dining room, full of very satisfied diners.
The completely rebuilt kitchen, containing mostly new equipment. This was only a few hours after they’d reopened, but they’d been working so hard it appeared the recently spotless kitchen had been operating for years.
Caleb ordered the popular Farmer’s Omelet. Mary ordered pancakes and eggs (breakfast #2), while I ordered the steak (medium-rare) and eggs over-easy (breakfast #5). Everything was done perfectly and tasted as nice as we’d remembered. I also had them substitute biscuits for the toast. When the biscuits arrived, they’d cut them in half and actually grilled them vs. toasting them. It made for a great flavor and a marvelous “crunch” when I bit into them. The steak was moist and tender, and the hashbrowns very crispy on the outside while being tender on the inside.
We’re glad to have Gander’s back as it was, but even better than before because of the rebuild. If you enjoy great diner food that has those few extras that makes it more than just diner food, Gander’s is for you. It’ll be great to be able to start taking visitors over there again when we can.
To get to Gander’s, take exit 6 on I-75, head east toward Lake Erie into Luna Pier and take the first driveway on the right after that overpass.
Addendum, 5:30 p.m.: This afternoon, after Mary’s 17-year-old John had started as a dishwasher at Gander’s, we went back for dessert. Ok, and to harrass John … Mary and Justin each ordered a bowl of homemade rice pudding (made by our server’s sister, who was behind the counter), and I ordered the freshly-made coconut cream pie. The pie was dense, having a consistency more like a thick creme brulée, with a rich coconut flavor, heavy on the cream. The large bowls of rice pudding, the pudding made by the owner himself, were also rich and thick, with lots of tender grains of rice and topped with lots of ground cinnamon. Save room … you’re gonna want some of the stuff we had.
Sounds like a great restaurant. I wish I could try out that restaurant sometime.