THE D."
♪
>>> WITH MEMORIAL DAY COMING
UP THIS WEEKEND, WE THOUGHT WE
WOULD TAKE YOU TO A RESTAURANT
THAT HONORS VETERANS EVERY
DAY.
>> Jason: THIS RESTAURANT HAS
BEEN SERVING UP DELICIOUS FOOD
TO THE YPSILANTI AREA FOR OVER
80 YEARS. MICHELLE OLIVER TAKES US TO
MICHELLE OLIVER TAKES US TO
DINE IN THE Y AT THE BOMBER
RESTAURANT.
♪
>> Michelle: FROM GIANT FLAP
JACKS SMOTHERED IN SYRUP, THEY
LIKE TO GO BACK AND MAKE YOU
FEEL LIKE YOU’RE AT HOME.
>> IT’S ECLECTIC, SAVORY AND
SWEET.
DEFINITELY HOME COOKING.
WE HAVE SPECIAL ITEMS ON THE
LUNCH MENU, BUT WE’RE MOSTLY
KNOWN FOR OUR BREAKFAST.
>> Michelle: THEY’VE BEEN
FEEDING HUNGRY CUSTOMERS FOR A
WHILE.
>> MRS. BALDWIN IN 1946
STARTED A SMALL DINER.
AS THE WAR STARTED AND THE
BOMBER PLANT NEEDED MORE
EMPLOYEES, FREEM THE SOUTH
CAME UP AND IT WAS CRUCIAL IN
WINNING THE WAR.
>> Michelle: THE PLANT WAS
PRODUCING ABOUT ONE PLANE AN
HOUR.
>> SHE WOULD TAKE CARE OF
THOSE PEOPLE WHO ONLY RENTED
ROOMS AND WOULD FEED THEM
BREAKFAST, LUNCH, AND DINNER,
AND SHE WAS KNOWN AS THE
BOMBER RESTAURANT BECAUSE SHE
TOOK CARE OF ALL THE PEOPLE
WORKING THERE.
>> Michelle: THEN THE
RESTAURANT CHANGED HANDS AND
THEY TOOK IT OVER.
>> I HAD A LOT OF
PARAPHERNALIA FROM WORLD WAR
II.
I’M A COLLECTOR.
I DON’T KNOW OF ANOTHER TIME
IN HISTORY WHERE THERE’S BEEN
THAT MUCH UNITY IN THE ENTIRE
COUNTRY.
SO WE STARTED PUTTING THINGS
ON THE WALL.
AS WE GREW, PEOPLE STARTED
DONATING ITEMS FOR US, AND WE
PUT THEM ON THE WALL.
>> Michelle: SO WITH YOUR
MEAL, YOU GET A SIDE OF
HISTORY.
>> THE ORIGINAL LETTERS ON THE
OUTSIDE ARE HANGING ON OUR
WALL.
WE WANTED TO PAY HOMAGE TO ANY
VETERAN AND THEIR FAMILIES.
♪
>> Michelle: THIS IS A
WONDERFUL SPREAD, SO LET’S GET
INTO THE MENU AND START WITH
BREAKFAST.
THERE IS THE BOMBER OMELET
STUFFED WITH AMERICAN CHEESE
AND TOPPED WITH AMERICAN
CHEESE AND COMES WITH HOMEMADE
HASH BROWNS.
THIS IS THEIR SOUTHERN SKILLET
AND IT HAS LAYERS.
YOU START WITH EGGS, THEN
SAUSAGE AND HASH BROWNS, A
CURRENT-FRIED STEAK SMOTHERED
IN GRAVY AND TOPPED WITH
MELTED CHEESE.
IT’S A VERY HOMEY PLACE SO TRY
THE HOMEMADE HASH.
IT IS MADE IN-HOUSE AND COMES
WITH TWO EGGS AND YOUR CHOICE
OF BREAD.
HERE IS THE NAMESAKE, THE
BOMBER.
YOU WON’T GO HUNGRY.
IT HAS 10 SLICES OF BACON,
PLUS 4 EGGS AND A MOUNTAIN OF
POTATOES.
ON THE SWEETER SIDE OF THINGS,
THEY HAVE CAP’N CRUNCH FRENCH
TOAST.
IT’S TOPPED WITH WHIPPED
CREAM.
I HAVE MY EYE ON THE
NATURE-LOVER’S PANCAKES WITH
BLUEBERRIES, RASPBERRIES, AND
YOUR CHOICE OF PECANS OR
SUNFLOWER SEEDS.
THIS IS THE THE HOT BEEF
SANDWICH AND SMOTHERED IN
GRAVY AND COMES WITH A SIDE OF
MASHED POTATOES.
WHY NOT TRY THE BURGER.
TOP IT WITH CHEESE, BACON OR
WHATEVER WAY YOU’D LIKE.
AND FINALLY WE HAVE THE PHILLY
CHEESE STEAK, SLICED UP WITH
MUSHROOMS AND ONIONS AND
TOPPED WITH MELTED SWISS
CHEESE.
>> OUR SAYING IS, IF YOU LEAVE
HERE HUNGRY, IT’S NOT OUR
FAULT.
[LAUGHTER]
>> Jason: THAT’S COOL PLACE, MICHELLE.
DID YOU EAT ALL OF THAT FOOD?
>> Michelle: I WAS GONNA ASK
YOU, JASON, DO YOU THINK YOU
COULD PUT AWAY 10 SLICES OF
BACON, 4 EGGS AND ALL THE
POTATOES?
>> Jason: I DON’T KNOW ABOUT
ALL THE POTATOES, BUT I COULD
DO 10 SLICES OF BACON AND 4
EGGS. >> Michelle: THE COUNTRY
>> Michelle: THE COUNTRY
SKILLET WARMED UP NICELY IN MY
OVEN.
>> Jason: HOW ARE THEY
HANDLING COVID RESTRICTIONS?
>> LIKE EVERYONE, THEY HAD TO
CUT DOWN TO 50% CAPACITY.
INSTEAD OF DOING CAUTION TAPE,
THEY PUT UP MORE MEMORABILIA.
AND THESE ARE SOME OF THE
LOCALS THAT USED TO WORK AT
THE BOMBER PLANT.
YOU SEE THINGS HERE WHERE IT’S
LIKE -- I DON’T KNOW, IT’S
LIKE GOING INTO A MUSEUM.
YOU HAVE A LITTLE EXHIBIT BY
YOU INSTEAD OF PLAIN EMPTY
TABLES.
>> Jason: SO WHEN ARE THEY
OPEN?
>> Michelle: THEY USED TO BE
OPEN EVERY DAY OF THE WEEK,
BUT NOW THEY’RE OPEN WEDNESDAY
THROUGH SUNDAY FROM 8 A.M. TO
2 P.M.
SO YOU CAN STILL GET BREAKFAST
AND LUNCH.
>> Jason: AND WHERE ARE THEY
LOCATED?
>> JUST OUTSIDE OF DOWNTOWN
YPSILANTI AT 306 EAST MICHIGAN
AVENUE.
>> Jason: ALL RIGHT, THANKS SO
MUCH.
GREAT STORY, AS ALWAYS.
>> Michelle: THANK YOU.
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THINGS FOODIE-RELATED AND WANT
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