Plymouth, MI — Despite spending my teen years growing up not far off in Northville, I surprisingly had never heard of the beloved Plymouth establishment until recently moving back to Michigan. It wasn’t until an unfortunate tragedy last year that I learned of the historic log cabin restaurant Karl’s Cabin.

I was at work on the night of February 15th, 2023, when, not long after the fire had spread across the rear of the restaurant, I began seeing photos of the blaze popping up on social media. A fire broke out during the Wednesday dinner rush, and customers had to evacuate. I was in news mode, so I relayed the information from the restaurant’s social media pages and informed my newsroom at the time. Despite zero awareness of the establishment prior, I knew immediately that this was a massive hit for the local community. The messages and outpouring of support from foodies and loyal patrons on social media at the time were inspiring and uplifting.

Despite a tough and load road ahead, the staff banded together and, with support from the community, remodeled, expanded, and reopened the restaurant nine months later on November 29th. I learned a lot about this restaurant during those months, from the resiliency and tenacity of the management and staff throughout several news stories to its rich history of playing host to famous music legends like Johnny Cash back in 1956. Above all else, I saw thousands of loyal patrons (even some personal friends and family members) sharing treasured memories of dining at Karl’s Cabin, all speaking highly of the food quality and consistency in stellar service. After the restaurant reopened, I determined that I would dedicate an adventure someday to check out the rejuvenated roadhouse.

FULL SECTION: MI Foodie Adventures Burger Series

About two weeks ago, I learned that one of my news station’s frequent guests, former federal prosecutor Rick Convertino, is also a huge foodie and frequent guest at Karl’s Cabin! Rick and I were catching up after I led him back to the green room for an upcoming live segment, where he often provides his expert legal analysis on a subject. We talked about weightlifting and food, two of my favorite subjects, and Rick asked if I had ever been to Karl’s Cabin. I admitted that I hadn’t but had been wanting to go since they reopened, so we planned to grab lunch in the coming weeks so that I could experience the restaurant and glorious food!

Like many others, Rick spoke very highly of Karl’s Cabin and stated that he and his wife are regulars at the restaurant and were even there for dinner the night of the fire. Rick sold me on going as soon as possible, particularly after describing the burger he often orders. So often that several staff and kitchen members already know it by heart and nicknamed it “the Big Rick,” but more on that below. Despite our busy schedules, we finally connected for a lunch adventure this past Tuesday. With distances in mind, we timed the lunch appropriately enough so that I would head straight to work after dining.

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I headed for the restaurant on Gotfredson Road, just south of North Territorial with an ETA of 11:30 a.m. The drive was smooth for the most part, as I cruised westward along M-14 with an empty and rumbling stomach. I wanted the meal to be pure and my first for the day, so I avoided my usual daily light breakfast routine. I spotted the sign shortly after exiting M-14, heading north on Gotfredson before pulling into the large, encompassing parking lot. Even with a reservation and 30 minutes to spare before the lunch hour officially kicked off, this place was packed!

I was so laser-focused on the rendezvous with Rick (I was running a few minutes late) that I bee-lined straight for his table near the entrance after walking in and completely forgot to take interior photos! Nonetheless, I immediately noted that the lengthy dining hall was quite packed, with nearly all tables and booths full. The interior framework had the unique log timber design of a frontier home or Up North cabin. I was impressed with the open and spacious dining areas, including the newly added “Lodge” dining room from the remodel and scenic patio area.

While the building itself has gone by several names and identities over the years, in 1981, it was bought by Karl Poulos and opened as a family restaurant in 1982. With a focus on homemade comfort food, Karl and his wife’s hard work resonated with the community, becoming a staple for families and hospitality. I noted that as Rick and I caught up and reviewed the menu, it appeared that quite a few regulars were scattered all around us at other tables. After all, I was dining with one myself!

Rick and I talked at length about our respective fields, exchanging crazy job stories and different ventures we’re both exploring. Our server came by with a warm and welcoming greeting, inquiring if we wanted any drinks besides water. Although I was informed Karl’s Cabin has quite the mighty rotating beer tap, I stuck to water. Our server was also a recent new hire, and it was her first official day on the floor! She was very kind and a true hospitality pro, juggling several other tables simultaneously.

The moment of truth came when it was time to place our food order. We decided to split an order of the Grilled Wings with the sauce on the side and then two orders of “The Big Rick.” Since our server was new, she wasn’t yet aware of this epic beast of a burger! So she and I learned its contents together for the first time from the OG Rick himself. The burger is an enhanced version of the Bison Burger, typically served with a 1/2 pound char-grilled bison patty, lettuce, tomato, onion, and sliced pickle on a brioche bun. However, the Big Rick consists of TWO 1/2 pound bison patties, with the addition of grilled onions, grilled mushrooms, and a fried egg topped with American cheese. As you’ll see below, this is quite simply one beautiful burger.

In place of fries, I chose an order of coleslaw for my side. Rick and I continued to chat about various aspects of life and my appreciation for the law until our Grilled Wings arrived. The wings were a solid size and had nice, evident grill charring. The chicken was fresh and very hot, and great even without sauce. I poured some hot sauce on one or two wings to get the best of both flavor worlds, enjoying the changeup of hot and not. Not too long after finishing our wings, the server approached with plates carrying some of the biggest burgers I’ve ever seen!

Shout out to Rick, who knew to snap a photo at the right time as I keenly attempted my first bite. This burger was most definitely a two-hander, reminding me of the time I tackled the Big Ass Burger at Roaring Fork in Scottsdale, Arizona. My tastebuds were immediately rushed by juicy, heavenly seasoned, and charred beef, with both patties cooked a perfect medium rare. The copious grilled onions added a nice sweet element between the two cheese-covered thiccc patties. I love mushrooms, so even the grilled mushrooms were appreciated and notable, adding that rubbery and earthy profile to match the soft textured onions.

For such a massive burger already, I was grateful that the pickles were spear slices, helping cut down on the bulk of toppings. I kept the lettuce and tomato along for the ride, ensuring a more flavorful and wholesome experience with a burger that was so delicious and memorable. The kitchen staff knew the order when it came in and did a phenomenal job assembling this masterpiece that’s perhaps worthy of its own official spot on the menu. I was nowhere near capable of finishing the burger, which I happily boxed to take to work for dinner later in the day. I managed a few bites of coleslaw, which I’ve always enjoyed as a side, and was pleased with the portioning and taste. Although I only finished about half of my meal, I’ll gladly state that I thoroughly enjoyed every bite, from burger to slaw. Even now, I have trouble recalling the last time I was this excited for leftovers!

Rick and I parted ways in the parking lot after our meal, even though I would eventually see him again later in the day since he was coming in to be a guest during our 6:30 p.m. newscast at the station. I’m grateful Rick helped kickstart and inspire this foodie adventure out to Karl’s Cabin so that I could finally experience the sensational food and sense of community that permeates within its timbered walls. If you have yet to visit Karl’s Cabin, don’t make the same mistake I did and get out there as soon as possible. The food, ambiance, and sense of family showcase its staff’s hard work and dedication in front of house and back. Overcoming such an unforeseen hurdle from the fire and rebounding to be stronger than ever shows the commitment of the Karl’s Cabin team and why this establishment means so much to so many throughout the community.

For more information about Karl’s Cabin, click here.