A Message From Gary Porto

Dear Patrons,

On behalf of the 23 employees of Michael’s AM Restaurant, I would like to thank you for your continued patronage, and to give you an update on our wonderful little restaurant.

As you may know, I took over the management of Michael’s AM last October, and I promised that we would continue to provide you with excellent food at a reasonable cost, with outstanding service that has been our trade mark for the last 31 years. I also promised that we would make no major changes, except for the implementation of a new philosophy: homemade products made from scratch. I am excited to share with you that our transition to this philosophy is about 90% complete.

We never use preservatives, emulsifiers, food dyes, or additives in the things we make. We now make our own salad dressings, ham, chicken and egg salads, soups, chili, and many of our breads– including a gluten-free cinnamon raisin bread. In the coming weeks, look for a cranberry cheddar cheese bread, a honey oat bread, and other gluten-free items. We also are making our own corned beef, corned beef hash, and pastrami. Soon we will add a homemade pulled pork sandwich and homemade rye bread to the menu.

We also plan to add new entrees, such as a salmon salad to our lunch menu, and German and Dutch pancakes, as well as Abelskiver to the breakfast menu. We recently added a seasonal homemade apple cider waffle to our waffle selections, and will add several baked French toast items as well. For those of you that are vegetarian and/or vegan we will be adding a vegetarian stew, casserole, and other plant-based dishes.

We are especially excited about our continued efforts to add new, baked-from-scratch items to our bakery, including coffee wheels, cakes, and biscotti. Several of you have asked if you can buy our quiche, sour dough, cinnamon raisin bread, and other items to take home; when we expand our kitchen facilities we will be able to accommodate those requests. You can special-order these items now at the check-out counter.

I am also proud to mention that we have adopted an additional philosophy of sourcing our ingredients from local providers: our sausage products now come from Dumas Meats in Mogadore; our eggs are from a grower in Winesburg and are 100% organic; and we are also exploring buying our chicken and turkey products from a local organic farmer. More changes will be coming as we continue with our transition.

As you can see, we have just launched our brand new website where you can browse our menu, comment on our food and service, sign up to be notified of special events, and print coupons when available. We welcome any feedback you may have about the new site– please feel free to leave us a comment on Facebook, or reach out to us via the Contact form on this site.

In addition, we have other big changes coming in 2017: I am pleased to report that we will be expanding our seating and kitchen areas to accommodate more service. We have begun the planning process to add more seating, which will reduce waiting times, a function room for group meetings and children’s birthday parties, and retail space for a full-service bakery and coffee shop featuring Kona coffees.

We are also considering expanding into the dinner hours on Friday, Saturday, and Sunday evenings. We will offer a dinner menu featuring grilled and barbequed steak, pork, chicken, smoked salmon, and other fish entries. We will be asking customers to test our dinner menu at several trial events before opening to the general public.

We anticipate that all these changes will take place in four phases over the next 12 to 18 months; phase one will entail expanding seating and the kitchen, beginning in the next few months.

We look forward to continuing to provide you with outstanding food at reasonable prices during our 32th consecutive year of operation. Thank you again for your patronage.


Gary Porto