Worth the Drive
Big Mike’s among top steakhouses Story and photos by Emmett Burnett
M
uch is at stake for great steaks. Just ask the Alabama Cattlemen’s Association. They know a few things about beef, enough to rank Big Mike’s Steakhouse one of the top 10 steakeating restaurants in Alabama. And Mike Cole, Scott Powell, and Caine Conway are three proud stakeholders. “It’s a bit overwhelming but nice to see,” says Mike, the ‘Big Mike’ of Big Mike’s. Referencing accolades received for the Thomasville restaurant he laughingly adds, “It is very gratifying because we work our ever-lovin’ tails off here.” Take a recent Friday night, for example. “We put our hearts and souls into this place,” says “Big Mike” Cole. On this weekend eve, a Demopolis school bus is en route. “Tell the driver to greets 90 percent of the customers every mignon cuts, the same meat awarded by be here as close to 4 p.m. as possible,” Mike day and never forgets a name. “I enjoy the Alabama Cattlemen’s Association. It is our guests,” he says, “They are really great rendered into a bun-encased burger large instructs a staffer. It is sage advice. Big Mike’s opens at 4 p.m. on Friday- people.” And he adds, “One of my favorite enough for a zip code. The third spoke of Big Mike’s trio is Saturdays. By 6, there is a waiting list. By 10 times is Wednesday’s and Thursday’s specials. But don’t associate cheap with spe- Caine Conway, who met and worked for p.m., 400 to 500 people have been served. Scott years earlier in a landscaping busi“I believe the key to our success is a cial.” Staffers insist everything is top quality. ness. Caine runs the bar, from training combination,” says Big Mike’s co-operator, learned on the job. “Before Scott Powell. “We offer really good food, great service, and Thomasville restaurant rises to ranks coming here most of my experience came from sitting on the a very clean environment.” He of favorite steakhouses in just 2 years other side of the bar,” he smiles. adds about his friend and res“But customers were patient.” taurateur, Mike, who he has known since their 1990s Livingston Uni- For example, the menu includes a cheese- Caine learned, and today is a Thomasville versity (University of West Alabama) days, burger. Now in many places, a cheeseburger master of mixology. When not working, the three hang out, “When I met Mike I threw away my grill. comes with a scratch-off game card, from a This man can cook your shoe and make golden-arched diner with an adjacent play- socialize, and vacation together. They enground. Not here. joy the rewards of transforming a start-up it good.” The patty is ground ribeye and filet business from nothing to the 8th best steak Scott runs ‘the front.’ He personally house in the state. But they began with a Steaks are hand cut, marinated and rubbed with custom seven-spice seasoning blend and trial by smoke, lots of it. Or as Mike recalls topped with garlic butter. about opening day, “It was horrible.” Big Mike’s Steakhouse debuted in October 2013, to a packed house, much bigger than anyone predicted. In addition to everyone at their new jobs and opening-day jitters, a kitchen vent system shut down, Big Mike’s Steakhouse 33215 Highway 43 Thomasville, AL. 36784 334-636-2260 Hours: Wednesday–Thursday 4:30 pm – 9 pm Friday–Saturday 4 pm–10 pm bigmikessteakhouse.com
26 DECEMBER 2015
Thomasville
www.alabamaliving.coop