This Michigan Diner Has Been A Favorite Since The ‘50s, And Locals Still Line Up For It

If you are driving along I-75 near Birch Run and see a parking lot packed with cars at an hour when most people are still hitting snooze, you have found Tony’s I-75 Restaurant. This isn’t just a diner; it is a Michigan rite of passage that has been filling plates and hearts since the 1950s.

Inside, the energy hums like a well-tuned griddle: friendly servers move with practiced speed, the air is thick with the scent of sizzling bacon, and the desserts look like they belong in a museum of excess.

You come for the legendary portions, certainly, but you stay for the small rituals, the house-made strawberry jam, the bottomless coffee, and the way regulars nod to one another like old neighbors.

In a world of shrinking serving sizes, this roadside icon remains a defiant bastion of “more is more.” To navigate this landmark like a local, you need a plan that balances bold ordering with the reality of human stomach capacity.

This legendary highway pit stop is a masterclass in culinary generosity, where a single sandwich challenges the laws of gravity and a “side” of bacon is a meal in itself. Whether you’re stopping for a nine-egg omelet before a day of shopping or tackling a BLT piled with a literal pound of bacon, the experience is about the joy of the over-the-top American diner.

I’ve put together a survival guide for your first visit, including the best items to share (for the sake of your health) and the secret to getting a jar of that famous strawberry jam to take home.

Arrive Early Or Embrace The Line

Timing is the first hurdle at Tony’s, because the parking lot fills fast and the rush can surprise first-timers on weekends and holiday stretches. Doors usually open at 8:00 AM on weekdays and as early as 7:30 AM from Friday through Sunday, so arriving within thirty minutes of opening is the cleanest way to snag a booth and watch the flat-tops wake up.

If a line is already working its way toward the door, don’t bail. The crew is efficient, the seating turns quickly, and a twenty-minute wait often feels shorter once you realize how steadily the kitchen moves.

Use the wait to scan the jumbo menu and pick a plan. Portions are huge, so deciding whether you’re on a sharing mission or a take-home mission before you sit down makes everything smoother.

Split The Famous Bacon, Then Add Sides

The bacon hype is real, and it arrives in piles that feel measured by the pound instead of the slice. One order can cover two or three plates, with crisp edges and a slightly chewy center that keeps it satisfying.

Make it the centerpiece, but share it. That simple move keeps the table lively and prevents the early bacon overload that can dull your appetite before the mains land.

Balance the richness with eggs and hash browns, or lighten it with a smaller side that gives your palate a break. Their thick-cut Italian bread also makes excellent toast, because it holds up and doesn’t disappear under the grease.

If you somehow end up with extra strips, they reheat well in a skillet the next morning. The secret is restraint early, then you can enjoy the whole spread without crashing.

Target The 1-Pound BLT Like A Pro

The BLT here isn’t a sandwich so much as an architecture project. It’s a skyscraper of bacon, with lettuce and tomato acting like structural supports instead of the main event.

Because the meat can dominate, many regulars ask for extra tomato and mayo to keep each bite moist and balanced. Toasting the Italian bread a bit darker also helps, giving the stack a sturdier foundation that resists sogginess.

Cut it into quarters immediately, then commit to the knife-and-fork logic. Eat the edges while it’s warm and crisp, then pack the center for later, because that middle section becomes a second meal with almost no effort.

It travels better than you’d expect, but the bread is best right after it hits the table. Treat it like two meals on purpose, not an accident.

Honor The Omelet, Respect The Scale

The nine-egg omelets are part spectacle and part pure diner comfort. They drape over the plate, steam escaping as you cut into the folds and hit fillings like ham, cheese, or vegetables.

If you have a strong preference on doneness, say it when you order. That small clarity helps the cooks land the texture you actually want, especially with an omelet this size.

These are easy to split between two people, particularly if toast or hash browns are joining the plate. If you’re solo, ask for a to-go container with the meal so you can box half immediately.

Doing that early prevents the classic mistake of eating far past your comfort zone. You’ll thank yourself later, because the leftovers reheat into a second diner moment.

French Toast With House Strawberry Jam

The French toast is softer and more custardy than the heavy savory staples, and that contrast is the point. Thick-cut Italian bread soaks up the egg wash without collapsing, then caramelizes at the edges into a light, sugary crisp.

Syrup is there, but the real move is the house strawberry jam. It’s bright and slightly tart, and it cuts through the richness in a way that keeps each bite feeling clean.

Ask for the jam on the side so you control the sweetness. If you’re going savory overall, order one slice to share as a table dessert, because it gives you the flavor without committing to a full plate.

A side of scrambled eggs also pairs well, since the savory note keeps the jam from feeling too dominant. You’ll probably keep talking about the jam long after you’re back in the car.

The Big Beef Burrito Strategy

When the Big Beef Burrito arrives, the weight is the first thing people react to. It’s overstuffed, usually heavy on meat, and covered in a house burrito sauce that adds a savory, slightly spicy depth.

This is not handheld food, and it’s better if you accept that immediately. Cut it into thirds so the structure stays manageable and the middle doesn’t turn into a spill situation.

If you’re taking some home, request the sauce on the side to keep the tortilla from getting soggy in transit. A side of crispy hash browns is a smart companion, because it adds texture and gives you something to alternate bites with.

The final bites, where sauce, cheese, and beef have fully mingled, are often the highlight. Plan for that moment by not rushing the first half.

Make Biscuits And Gravy A Comfort Call

When you want pure comfort, biscuits and gravy is the direct route. The biscuits are oversized and fluffy, then buried under a thick sausage gravy with enough pepper to keep it awake.

Adding a side of the famous bacon turns it into a full-on texture feast, creamy and crunchy and soft in the same plate. It’s a big flavor profile, so take it slower than you think you need to.

If you like extra black pepper, this is the dish where it pays off. It sharpens the gravy without pushing the meal into salt overload.

If you’re sharing, plate one biscuit for immediate eating and pack the other before it gets too soft. This meal fuels a long day well, including a stroll through Birch Run Premium Outlets.

Choose Counter Seats For The Show

If you’re alone or in a pair, the counter is the best seat. You get a front-row view of the choreography, omelets flipping, toast flying, and bacon moving in steady waves across the griddle line.

Service can feel faster here, and the banter tends to be warmer and more direct. You also get a visual sense of what’s moving quickly, which can subtly guide you toward what looks best in the moment.

The room is unpretentious and built for utility, and that’s part of the charm. It’s a place designed to feed people efficiently, not to perform a concept.

When you’re done, you pay at the front counter and walk out smelling like the griddle in a strangely satisfying way. It’s the kind of scent that marks the morning as a real diner morning.

Save Room For A Banana Split Or Cake Slice

Dessert at Tony’s is not subtle, and that’s the fun. Banana splits come loaded with multiple scoops and a mountain of toppings that often require a tray just to move safely.

If you want cake, the red velvet is a standout, with a cream cheese frosting that stays silky without turning overly sweet. Either way, one dessert is usually enough to share across a full table.

Ask which desserts were most recently sliced or prepared so you land the best texture and temperature. Pairing dessert with plain black coffee also helps reset your palate after a salty breakfast or lunch.

You’ll claim you only want one bite, then you’ll bargain for the last one. That negotiation is basically part of the experience here.

Plan For Leftovers And Logistics

The smartest way to think about Tony’s is in two chapters: what you eat now and what you eat later. Many regulars ask for to-go containers as soon as food arrives, because it lets you separate fragile items from heavy mains.

That separation matters if you care about leftovers staying good. Toast stays toastier, BLT lettuce stays less wilted, and sauces don’t soak everything into one soft mass.

In 2026, the hours generally remain 8:00 AM to 8:00 PM, with the early weekend opening still the best move for avoiding the longest waits. Payment happens at the front, and it’s usually efficient even during busy stretches.

Parking can be tight, but there’s often spillover nearby. Any small hassle fades quickly once you’re seated, because the meal tends to become the highlight of the entire mid-Michigan drive.