MICHIGAN CITY, Ind. — Michigan City is home to many small “mom-and-pop” style restaurants with many types of food available to satisfy your hunger during your lunch break at work, a day out on the town or even a cozy meal for you and your partner.
One of those quaint eateries within our cities is the well-known Dough Boy’s, a sandwich shop which until recently was located at the corner of 11th and Franklin Streets.
Owners Dave Hensrud and Flanna McGowan served up their famous sandwiches served on freshly baked bread and made with homemade ingredients such as their famous Reuben known as “The Streuben” made with fresh hand-sliced corned beef brisket, with swiss cheese, caraway kraut, and homemade Thousand Island dressing served on freshly baked honey rye bread.
Hensrud and McGowan first opened the doors to residents at their previous location in April 2016 and quickly became the talk of the town.
Despite their small dining area with only ten sets, they stayed busy dishing out Reubens, Cuban Paninis, salads, and more.
Recently the two decided it was time for an upgrade, moving their business to a larger location located at 1601 Franklin Street, at the southwest corner of Franklin and Ann Streets.
The new location helped offer patrons more seating to enjoy their meals in a cozy atmosphere where the walls are decorated with artwork by local artists such as Deb Henderson.
Along with the new space and artwork, Hensrud and McGowan also added some of the daily specials that were patron favorites at their previous location to the new menu, making them popular staples on the menu such as the new Turkey, Pastrami, and Ultimate Reubens.
During our visit, we tried out their popular Braised Brisket sandwich; a hot sandwich served with a heaping portion of juicy and tender slow roasted brisket served on their famous freshly baked sourdough roll. The homemade BBQ sauce brought the sandwich to perfection with the perfect sweet and spicy balance that complimented the flavor of the brisket.
Our waitress, Melissa Gambill, offered us the daily specials, one of which was the Ultimate Ham and Cheese. A sandwich with ham, capicola, Swiss cheese, American cheese, and provolone cheese grilled on two slices of their freshly baked sourdough bread.
After the first bite, the Ultimate Ham and Cheese lived up to its name. The bread had the perfect crisp on the outside while remaining soft on the inside and each bite was followed by a stretch of the three kinds of cheese perfectly proportioned to the ham and capicola.
The atmosphere in the new dining area was very clean and painted with a soothing pastel yellow giving the room and inviting feeling while still offering a cozy place to enjoy a meal. On each wall were pieces of artwork by various local artists including local artist Deb Henderson whose paintings cannot only be seen but also purchased by the patrons.
The music playing throughout the restaurant offered a great variety of oldies music at just the right volume to keep the ambiance without becoming intrusive.
Hensrud stated that the decision to move to the larger location was made so that they can offer a large space for patrons to dine in as well as to keep up with their catering. Now with the larger kitchen space, Dough Boy’s can accommodate more catering clients and larger catering orders such as weddings, receptions, parties, and more.
Correction: On a previous version of this article, the owner’s name was misspelled. The correct spelling is Dave Hensrud.