Michigan’s Best Local Eats:

AFLINT TWP, MI new drive-thru restaurant touting itself as a new sort of eatery recently opened in the Flint area.

V’s Drive Thru opened in late December and offers a variety of fast food lunch and dinner options.

“I’ve always worked in the restaurant industry, and looking into the future I noticed that drive-thrus over the past four or five years have become very popular,” Anton Sufaj said, owner of V’s Drive Thru. “The concept we are doing is the future of fast food.”

Located at G-4189 Corunna Road in Flint Township, V’s Drive Thru’s business model stands on offering fresh fast food with great quality, a model that is needed to compete against the likes of McDonald’s and Burger King.

“When you’re comparing yourself to those types of businesses and you’re close to the same cost, if not less on certain items, I believe it will work,” Sufaj said. “We haven’t really done advertising besides social media, and we have had a great start.”

On the menu, people can try out the hamburgers, with a one-third of a pound patty.

The No. 1 seller is the steak and cheese egg roll, with the corned beef egg roll right behind.

Other options include fresh hand packed Angus beef sliders, chicken sandwiches and wings.

Sufaj purchased a Cash Advance store and undertook a five-month renovation project to make it suitable for a restaurant.

Originally from Oakland County, Sufaj has worked in business in Flint for five years, including owning a Papa Sam’s Coney Island in Mt. Morris.

He named this restaurant after his mother, Vera, where he said he learned how to cook from her.

“I respect everything she’s taught me and has done for me,” Sufaj said.

V’s will host its first annual Easter Extravaganza from noon to 5 p.m. on Saturday, April 8. They will be giving away 500 Easter baskets to children in the community and will have live music, ice cream and pictures with the Easter Bunny.

“It’s our way of saying thank you to the community,” Sufaj said.

Normal business hours are 11 a.m. to midnight, six days a week and closed on Sundays.

“I did not expect this to take off as fast as this and it’s been a shocker,” Sufaj said. “The food itself is fresh and we are competing with these big corporations. We want as many people as possible to try our food and give us feedback.”