(driving rock music) - [Tom] On this episode of UTR, we're back in awesome Ypsilanti for a tantalizing trip down memory lane.

Traffic lane, that is, because we're driving in style to four classic Ypsi drive-ins.

We'll taste Gabriel's steak and cheese, and give Roy's Inn a squeeze.

Then we'll get a dog at Bill's and even truck over to Kluck's.

Get ready to explore all the savory selections that make Ypsi such a great place to drive-in dine.

(gentle music) - [Announcer] 14 clubs, that's what they tell us a legal golf bag can hold.

And while that leaves a litte room for balls and tees, it doesn't leave room for much else.

There's no room left for deadlines or conference call, not a single pocket to hold the stress of the day or the to-do list of tomorrow.

Only 14 clubs, pick out the right one and drive it right down the middle of Pure Michigan.

Your golf trip begins at michigan.org.

- [Narrator] The Michigan economic development corporation is dedicated to enabling economic prosperity.

The MEDC markets Michigan, with a focus on growing businesses and building resilient communities in our state.

- [Announcer] A visit to the Stahls Auto Collection will take you back to a time when cars were more than just a way to get around, a fantastic assortment of gas pumps, neon signs, and automated music machines dating back 150 years that must be seen and heard, info at stahlsauto.com.

(light rock music) - I've been around the world, but there's one place I keep coming back to.

And the more I explore, the more I realize it's the place to be.

I'm Tom Daldin, and this is Under The Radar Michigan.

(driving rock music) Now, if you watch this show, you know that we drive a lot and we also eat a lot too.

So we decided to combine those two in this episode.

And the best place to do that is Ypsilanti.

That's because Ypsilanti has more cool, classic, retro throwback drive-ins and drive-up style diners thn you can shake a Fonzie at.

So we're going to tool around Ypsi town with the top down and do some delicious drive-in dine in.

But first, a brief reminder of where yon Ypsi is.

Excellent Ypsilanti is the proud home of Eastern Michigan University and tons of cool, comfortable people.

And it's located in Southeast lower Michigan, just a stone's throw east of awesome Ann Arbor.

Now, when you're dining at classic drive-in restaurants, it pays to do it in style.

And since I don't really have any, I thought I'd better go get some help.

And when I talk about help, I'm talking about Patty Bluhm from the Ypsilanti Automotive Heritage Museum.

And when I about style, I'm talking about a classic, mint 1969, forest green Corvair Convertible.

It's one of only 520 that were made right here in Ypsilanti.

Now Patty, before I borrow your righteous ride, (Patty laughing) thank you very much, by the way.

- You're welcome.

- Tell me a little bit about this amazing museum.

It's right here in Ypsilanti, correct?

- Yes, it is.

This room here used to be a unemployment office and- - [Tom] (laughs) Perfect, guys.

- [Patty] Yeah, perfect.

An unemployment office and a post office.

And back in the mid-early nineties, Peter Fletcher and Skip Ungrodt and Jack Miller got together and they created a museum.

- Well, I read this was also used to be a Hudson dealership?

- Oh, the old side where, the building that's over a hundred years old, that was a Dodge dealership, a Willys-Overland dealership, a Hudson dealership.

In the meantime, there was a couple other little manufacturing companis in there.

They made little heaters.

Actually, we have a little heater in the other room in there.

Yeah, so it's got a lot of history.

- Now, the car you're letting us take today, thank you so much, by the way.

- You're welcome.

- It's a classic 1969 forest green Corvair, correct?

- [Patty] Yes, yes.

- [Tom] And it's also a stick shift.

- Yes.

- Which should be an interesting thing because I haven't driven a stick shift in 30 years.

(Patty laughing) So that should be interesting.

- Yeah.

- Well, thanks for letting us take it for the day.

And I'd like to talk more, but I've got some drive-in dine in to do so I will see- - Oh, you will have fun.

- I will see you later.

- I'm jealous.

- I'll need the keys.

- Oh yeah, let me go get those.

(laughs) - Well, thanks to Patty and the Ypsilanti Automotive Heritage Museum, I was now stylin' and ready to rock the road.

But first, a quick refresher in how the heck to handle a stick.

Boy, the interior of this car, it clashes with your shirt though.

But other than that, now why are there three pedals?

Oh, that's right, (laughs), it's a stick.

(Patty laughing) - That's right.

- That's why.

All right, so, okay.

It's been a while.

- Please make sure you push in the clutch before you put it in gear.

- Right, and is this an eight-speed or what is it?

- No.

- No, is it your classic H?

- Yes.

- [Tom] Like the 4H?

- Yes.

- Okay, which means H for I hope I don't grind the gears too much.

- I hope you don't either.

(laughs) - So it's press in the clutch in first gear, let up the clutch, foot off the gas.

- [Patty] Yeah.

- I mean, off the brake, on the gas.

Is that right?

- All right, so you push in the clutch.

- [Tom] Push in the clutch.

- And you have your foot on the brake.

- [Tom] Foot on the brake.

- And turn on the key.

- [Tom] Turn on the key.

- Yeah, and then as you put it into gear, - Right.

- And then as you let your foot off the brake, - Yeah.

- And put it on the accelerator.

- And as you're accelerating, - Okay.

- You're also letting out the clutch and you'll go.

- Got it.

What could go wrong?

(both laughing) So with gears properly engaged, I wrangled my ride, stepped on the gas, and headed out to halt my hunger.

Ahhh, there I was, driving down the road with the wind blowing through my hat and everybody admiring my new wheels, when before I knew it, I pulled into a place that was sure to please because of their steak and cheese.

Welcome to Gabriel's Cheese Steak Hoagies, where you can get one heck of a good fish sandwich.

I'm just kidding.

They serve cheese steak hoagies.

Yep, since way back in 1959, people have been coming here for one thing and one thing only, or two, if you've got the room, award-winning cheese steak hoagies.

They're big, bonafide, and not from Philadelphia.

They're from right here in Ypsi.

And since I'm the guy that's going to be takin' them, I thought I'd best talk to the guy who's going to be makin' them, Donnie Ballard.

Okay, Donnie, first question is, who's Gabriel?

- Al Gabriel, he was a Air Force cook and he was stationed in Ypsilanti and he was from the Philadelphia area.

And he realized that there was no sandwiches around her.

And he wanted to bring the hoagies to Ypsi.

- Now, I'll be honest.

I've never had a cheese steak sandwich before.

This is my first time.

But what is the secret behind, because people, once they start eating these, I mean, you're hooked.

- Yeah, so our thin-sliced rib eye is marinated with our special flavor and our draw is the thin-sliced rib eye, the flavor of the rib eye.

It's not like, no special sauce that we put on top.

It's our flavor of our steak is our secret.

- Well, how far do people come for your, because I hear people talk about this place all over the state.

So, I mean, it's not just locals coming here, right?

- Right, they come far.

We've been here since 1959.

Our main sub or hoagie is our a cheese steak.

So they come from far.

And just to be here for 62 years and only have three hoagies on your menu, it says a lot.

- [Tom] Yep, I've always said do one or two things and do them well.

Don't branch off.

Don't start serving nachos.

Do one thing well, and you guys do hoagies great.

You've got three different ones.

What do you have?

- [Donnie] So we have a cheese steak hoagie.

We also have a lunch meat special, which is like our cold Italian.

We also have a ham and cheese sub, and that's the three hoagies that we have.

- What do you love about this community?

- I love everything.

I love that it's such a diverse community.

And everybody comes in here is just, you know, they're all excited because when they come in there, "I'm at Gabriel's," and they just seem very happy and they leave happy.

And just to see all the good reviews that we get from her, it just makes me happy.

- So tell me, honestly, when we leave here, our clothes are gonna smell like onions, right?

- Oh, definitely.

I see a lot of people come in and they say, "I gotta get one for my wife, 'cause as soon as I get home, she's going to smell me and know I was at Gabriel's."

- You were cheating on me.

You went to Gabriel's without me.

(laughs) - Exactly, so they always get an extra one for the wife.

- And this building is so little, it's like, do you ever use it in the winter for like ice fishing or?

- (laughs) Right?

No, we're year round serving hoagies every day, keeping Ypsi happy.

- How's your fish sandwich?

(both laughing) Ya know, I love the vibe at this modest and humble place, and I'm not gonna lie, my cheese steak sandwich was as good as it was filling.

So if quality, convenience, and value smothered in American cheese and onions is something that makes your mouth water, hop in your righteous ride, and run over to Gabriel's Cheese Steak Hoagies, 'cause this diner is worth the drive.

(light upbeat music) Well, once again, me and my classic 1969 Corvair Convertible rolled on down the road.

I'm telling ya, half the fun of driving a car like this is the adulation you get from fellow auto admirers.

I felt like I was in some sort of a hip parade.

And for a fleeting moment, I kinda felt like Steve McQueen, only not as handsome and still alive.

Anyway, I was cruisin' down the road when suddenly I tucked into a funky little round diner that's rumored to have some awesome eatables.

That's right, Roy's Squeeze Inn offers award-winning burgers topped with some pretty authentic ambience.

But what's on my mind is Roy's big squeeze with chees.

Yes, please!

So I parked my ride, I mean Patty's ride, went inside and got the scoop from Jerrie Lynn.

This place is so darn cute, - Well, thank you.

- That when you drive by, you can't help but stop.

It's a little round building, and you've got a little round counter, and I've got my little round tummy here waiting, because I'm hungry.

Now you guys specialize in, it's your burger, right?

That people- - It's our burger.

- [Tom] 'Cause I've heard people talk about it.

- Burger and barbecue pork.

- Both?

- [Jerrie] Yes.

- I think I'm in heaven, oh my gosh.

- We grind and patty our own meat daily.

Also, we have a special seasoning that we use on our burgers that nobody else has.

- Secret sauce.

- Copywritten to us.

- [Tom] You're not gonna tell me what it is, right?

- No, absolutely not.

(laughs) Everything is fresh, lettuce, tomatoes, onions, nothing is ever bagged.

We do all the hard work ourselves here.

- [Tom] How far do people come to have your burgers?

- Oh gosh, they come from all over.

We particularly have a group of people that come all the way from Traverse City down here.

They call ahead of time and let us know they're coming.

They normally fill this whole entire counter with people from Traverse City.

That's not the farthest people have traveled.

People hear about us and come in, especially foodie people come in and hear about us.

And we've had people from California and Florida that have heard about us and just come in.

- So I should try the burger.

Now you've got the big squeeze with cheese.

- [Jerrie] We do.

That's gonna be a half-pound burger, and then it's going to have onions, cheese, lettuce, tomato, and mayo, and our seasoning.

- That's a secret.

- That's a secret, yeah.

And then we also have, the other big seller here is going to be the barbecue pork.

It is a smoked pork butt that we smoke in-house 16 hours.

Then we pull it apart ourselves.

We top it with our homemade barbecue sauce, which is also a secret that I can't tell, and our homemade coleslaw.

- This sounds awfully gourmet for a little place like this at the side of the road, but obviously that's your secret and that's your magic.

And that's what brings people here so much.

Now I want the pulled pork and I want the big squeeze with cheese, please.

- The big cheese, the barbecue pork, and a colesla.

- [Tom] Deal.

- You want any fries or anything?

We have regular wedges, seasonal wedges, curly fries, onion rings, or mushrooms.

- Guys, fries.

Get one of each please.

- One of each?

- The variety pack.

- All righty.

Yep, Roy's Squeeze Inn was round, Ypsi real, and totally down to earth.

It's also cash only, so bring some green.

I ate, made new friends, told stories, and filled up on some of the tastiest burgers and pulled pork you can possibly purchase.

If you're looking for some simple satisfaction, slide into Roy's Squeeze Inn.

It's diner-licious.

Well, with meal number two in my tummy, I put my classic Corvair in drive, cranked up the tunes, and trucked over to my next eatable adventure.

And in the blink of an eye, because it's right across the street, I pulled into Bill's Hot Dog Stand & Drive In on East Michigan Avenue.

It's seasonal but was still open for me to sample.

Now some people call this little mustard-colored building with the crooked sign "endearingly odd," but I call it eclectic diner done right.

So I put her in park and commenced to makin' my order.

- Can I help you, sir?

- Oh yes, can I see a menu?

I don't see a menu.

- We don't actually have a menu, sir.

- [Tom] You don't have menus here?

- No, it's just hot dogs.

- [Tom] Well, can I see the manager?

I'm confused.

- Yeah, no problem, I'll go get him for you.

- [Tom] And just so you know, your R's crooked.

- Oh yes, that's signature for us.

Everyone loves it.

- Oh, okay.

I didn't know.

Well, with no menu to meander and everyone else there knowing exactly what to do, I thought I'd find out what I didn't know from Jim Doe.

- Okay, let me get this straight.

You're not Bill.

You're Jim, and you guys don't have menus.

- That's correct.

- Well, before we even get to that, I have to tell you I'm really impressed with this place.

As soon as you pull in, a really nice young gentlemen comes up immediately to the car, calls me sir, asks me what I want.

I mean, you don't get that kind of service much anymore.

- [Jim] Yeah, that's true.

That's why we try and make it like a family atmosphere here.

- Yeah.

- Very friendly, want you to feel comfortable, want you keep coming back.

- Yeah, I mean, the parking lot is perfect.

That is the cutest little building I ever saw.

Do you like fold that up at night and take it home with you?

- Yeah, you probably could.

(Tom laughing) It actually started in 1939, and all they had was the front half of it.

- [Tom] Yeah.

- And then they got busier and added on the back half.

- Well, who was Bill?

- I never got to meet Bill.

I'm a little younger than that, but.

(both laughing) But I think he'd be pretty proud of what we'd done with the place.

- Right.

- Yeah.

- And you guys don't have menus because it's an icon.

People probably all know about this place who live around here, right?

- Yeah, and it's a simple menu.

We have the homemade chili dogs, homemade root beer, a couple of Pepsi products and chips for side items.

So we keep it simple and easy.

- That's my philosophy.

You do a couple things really well and become known for those things, and it just makes life simpler.

And then you do a good job.

- Yeah, yeah.

- So you guys make your own root beer?

- Yep, every day.

Every morning we come in, make the homemade chili and homemade root beer.

So when you come in, you get the same product every day.

It's always fresh.

- Right.

Right, where'd you learn to make root beer?

I'd always wanted to make my own root beer.

- Well, they had the recipe when I started here.

- So it's an old, old recipe.

- Yeah, we kept everything the same.

- Yeah, I mean, is that mustard yellow?

- It's safety yellow.

(both laughing) - So yeah, I mean, how long have you lived in Ypsi?

- I've been here since '79.

- Since '79?

What do you love about the area?

- I'd say the people.

Yeah, there's a lot of good people around here.

My family all lives here.

I started off here in 1994 as a car hop just as a summer job.

- [Tom] Really?

Yeah, and then I worked my way up to being a manager in the 2000s, and then was able to get a piece of it a little bit later.

- I'm proud of you, Jim.

That's awesome.

- [Jim] Yeah, American dream, huh?

- It is.

I have met so many people doing this show who started at a place, and some of them moved away or whatever, and they ended up coming back 'cause it's your roots.

That's where you're from, your family's there, and they end up owning or running the places that they started their first job at.

So yeah, that's commendable.

That's cool.

So it's like you said, it's a mystery.

You pull in here, somebody comes up, asks you what you want.

You're not even sure what it is yet, but so I should get a coney dog.

- Definitely.

Chili on your mustard are specialties around here.

- Okay, and then you have fries?

- Just plain ruffle chips for your side items, yeah.

- Okay, and then your homemade root beer.

- [Jim] Yes, sir.

- Okay, I'm a root beer aficionado.

So I'll let you know what I think.

- All right, you put us to the test.

- Okay, I think I'll like it.

I like everything.

(Jim laughs) - Yep, this little cash only place is part drive-in, part hot dog stand, and all right in my book.

It has a funky, cool feel that I swear makes the dogs taste even better.

Because, you know, sometimes the best food comes from the most unlikeliest of places, so I would definitely place Bill's Hot Dog Stand & Drive-in on your drive-in diner bucket of fries list.

It's a Pure Michigan tiny treasure.

Well, my Ypsi drive-in odyssey continued with even more gratuitous driving shots of yours truly.

Yep, I was having a blast and I didn't care who knew it.

So with three diners and the top still down, I drove across town to classic Kluck's Drive-in for yet another bite and a conversation with, wait a minute, this lady looks familiar.

You look awfully familiar.

Didn't I just talk to you yesterday.

- Yes, sir, you did.

(Tom laughing) - Wait a minute, so you work here too.

- I do.

- How does that even happen?

- He owns two restaurants, and I am the manager of both restaurants.

- Oh, so you can fill me in n at Kluck's also too as well.

- So a gentleman named Albert Clark, in 1948, opened up this restaurant.

It started out as a little tiny shack right here on Michigan Avenue on the corner until he made enough money to build this whole entire building and set up that you see today.

- [Tom] Yeah, this is like classic drive-in diner.

This is awesome.

- [Jerrie] It is, it is so much fun to be here and work here.

- Where you pull up, and you order through the little speaker, and then the car hop brings out your food.

So what kind of food should I order here?

Because it looks like from the menu you got, it's like the classic cornucopia of drive-in food.

So what are you guys known for?

- It is.

We are known here for our chili recipe.

And our chili is not your normal, typical type of chil.

It's more of an Italian-style chili con carne, which is like a sweet and spicy, sloppy joe type of chili on top of a nice, crisp, hot dog with the mustard and onions on top of it as well.

- So you guys, you're famous for your chili, you got great root beer.

I'm looking at the menu.

That's what I love about, you just pull up and the menu's right in front of you.

And then you talk to a little voice in a little box, and then they bring you food.

It's so American.

(laughs) - It is very American.

- So you obviously, you work at two of these classic places.

What do you love about what you do?

And what do you love about Ypsilanti?

- I love being here, because it is such an iconic place to be.

It's been here and been a part of my life for a very long time.

I also care.

We have some great customer base here.

I love the customer service we give here.

Also, I love it here, because I get a chance and an opportunity in the spring and summer to hire these local young women and gentlemen to come in and try their first job and kinda get them started in the community, and then just the community outreach in general.

- I'll need your advice.

What should I order, the classic meal here?

What should I get and have them bring me out?

- I would say, if you're gonna try for the first time, I would do definitely a chili dog.

- [Tom] Chili dog.

- Our cheese steak hoagies are phenomenal.

We have a club sandwich that's phenomenal.

- Well, I can't eat all of it.

- [Jerrie] I know you can't eat all of that.

- So maybe you just, if you could just like- - I would say a chili dog and try our crinkle fries and try our root beer.

- Deal.

Okay, I'm gonna order it right now.

- [Jerrie] Okay, you got it.

- Except I got it turn the car around, because the speaker's on your side.

(laughs) I had a throwback blast at classic Kluck's and the staff, AKA Jerrie Lynn, was fast and very friendly.

And keep in mind, Kluck's is cash only as well, so you'll wanna bring some bucks.

Press the button.

I've perused the menu.

- Thank you for choosing Kluck's.

Just as a reminder, it's cash only.

How can I help you?

- Oh hi, I was told by Jerrie Lynn that, wait a minute, is this Jerrie Lynn?

- It is.

- [Tom] You're everywhere.

I was told by you that I woud like to have a chili dog.

And I'd like some of your curly fries.

And I want a frosty mug of root beer, please.

- Anything else for you?

- That's it.

- [Jerrie] All right, I'll have it out in just a few minutes.

- Thanks, Jerrie Lynn.

- [Jerrie] You're very welcome.

- She's everywhere.

My favorite was, well, the entire menu.

They have everything you'd expect and more, not to mention the special secret spice they put in their coney chili.

I'd tell you what it is, but Jerrie Lynn said I might have to wash dishes then.

And believe it or not, I ate everything without getting a single drop on this classic car's interior.

As far as you know.

so next time you want an excellent UTR-type eating adventure, venture toward Ypsilanti and sample their authentic drive-in diners.

Who knows, between all that awesome eating, you just might discover all the cool people, places, and things there are to do in these parts.

Now if you excuse me, I gotta get this thing to a car wash. Hopefully, one that offers upholstery cleaning.

(laughs) Oh boy.

Oh, there's one.

Hey, everybody, I'm really excited because we have a brand new web series called Michigan Road Trip Adventures, where you can see cool people, places, and things that you can't even see on the TV sho.

Take a look.

(gentle guitar music) Now, if you're looking for paradise, if you live in Michigan, you can rest easy.

Ah, but if you're looking for paradise within paradise, I think we found it.

- You don't get bored around here.

You come here every day and it doesn't feel like work.

It's so much fun.

- This place is surrounded by so much natural beauty.

You're right adjacent to Traverse City with all the shopping and the restaurants.

- So we're close enough to town where you can go up the peninsula and check out all the wineries.

And we'll do a lot of that for you too, with our guest services here.

So we'll have the vans come pick you up right from the resort, take you out there.

- To the wineries?

- [Resort Employee] Yeah, experience the wineries.

- Then we can taste lots of wine.

- Then you can do it really safely and get a full experience (laughs).

- [Tom] That's awesome.

And the golf here is world-class.

- It is.

And a lot of people sometimes forget we have three golf courses here.

54 holes of championship golf, a stellar view.

I mean, it's stuff you don't get sick of this, right?

Going around this property any time of the year too.

Summer, fall, winter.

It's gorgeous.

- So if you wanna see more cool stuff like that, come join us at utrmichigan.com.

That's UTRmichigan.com and pack your bags.

- [Announcer] 14 clubs, that's what they tell us a legal golf bag can hold.

And while that leaves a litte room for balls and tees, it doesn't leave room for much else.

There's no room left for deadlines or conference call, not a single pocket to hold the stress of the day or the to-do list of tomorrow.

Only 14 clubs, pick out the right one and drive it right down the middle of Pure Michigan.

Your golf trip begins at michigan.org.

- [Narrator] The Michigan economic development corporation is dedicated to enabling economic prosperity.

The MEDC markets Michigan, with a focus on growing businesses and building resilient communities in our state.

- [Announcer] A visit to the Stahls Auto Collection will take you back to a time when cars were more than just a way to get around, a fantastic assortment of gas pumps, neon signs, and automated music machines dating back 150 years that must be seen and heard, info at stahlsauto.com.

(driving rock music) (bright music)