The Travelin Maine(rs), George and Linda Smith of Mount Vernon, have spent their lifetimes enjoying all that Maine has to offer. Now they’ll tell you all about it — their favorite inns, restaurants, trips, activities, experiences, and travel books and websites — in their own personal style. They’ll be offering anecdotes, tips and all the details you need. So join them in exploring, experiencing and enjoying the great state of Maine.
At Winslow restaurant Big G’s, the G stands for great food. The Big stands for, well BIG! It’s always fun to find a unique restaurant that marches to a different food drummer. Gerry Michaud has created a deliciously fun place.
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Founded by Gerry and his business partner Jerry Gerard in 1986, Big G’s has grown from a small shop serving 16 sandwiches to a 200-seat restaurant with 30 employees and an astonishing menu including tacos, pasta dishes, soups and their signature sandwiches. They serve breakfast, lunch and dinner seven days a week, 6 a.m. to 7 p.m.
Linda
I’ve heard about it for years. I’ve seen clips on TV about how they make their bread. People get a silly grin on their face when they talk about it. But I’d never been to Big G’s in Winslow… until recently. I do think I’ve figured out why George hasn’t taken me there before. He really didn’t want me to see the portion size of the lunches he’d eaten there — without ever bringing any leftovers home!
Big G’s is infamous for their extremely large sandwiches. It turns out that one loaf of their bread requires four pounds of bread dough! I make a lot of my own bread and have figured out that this probably equals two batches (four loaves) of our homemade bread.
I was unprepared for the huge selection of sandwiches. Above the ordering counter, an enormous array of sandwiches is posted — close to 100! Many sandwiches are named after famous people, but you have to be of a certain age to recognize most of them. The menu itself will entertain you for a while.
This restaurant reminded me of Carburs, a Portland landmark in the late ’70s. George and I had our third date there, and we lingered so long that we missed the movie we were going to go see! Carburs was built on creative sandwich combinations and very funny descriptions of each of its menu items. I actually bought a menu so I could create great sandwiches at home. All of this is to say that people love great sandwiches and will seek a place that specializes in a large selection of creative variations.
Luckily, my brother had told me his favorite sandwich was the Bebe Rebozzo, consisting of roast beef, provolone, marinated mushrooms and onions in a Lavash (thin bread like a wrap). Being sure to order half a sandwich, I was not disappointed. That half-sandwich would have been big enough for George and I to split, for sure. But since we were tasting a variety of items, I brought the other half home to share that evening. They have the crispiest, crunchiest sweet potato fries imaginable. Yum.
Big G’s has made a conscious effort to cater to dietary needs. There is a section of sandwiches made with very low- or no-fat ingredients. This is a vegetarian’s dream. Most restaurants offer only a few choices in this department, but Big G’s has some very creative selections. If you are on a gluten-free diet, bring in your own bread and they will use it to make the sandwich of your choice!
One needs an ordering strategy here, I think. If you can narrow your order choice to the type of meat you’re craving, that may save you a half hour of indecision. If you can possibly agree on a sandwich, split one with your dining partner. If you plan to eat the other half at home later, consider avoiding toppings like coleslaw, which will make the wonderful bread soggy. Don’t go with George’s strategy — which is to eat the whole thing there — unless you have time for a nap afterward!
George
It’s nice to know some things don’t change. Years ago, when we taped the Wildfire TV show that I host with Harry Vanderweide in Waterville, lunch at Big G’s was part of the deal. I love Gerry’s chop suey. Linda let me order it as a side dish — and acknowledged that the marinara sauce is something special.
I like the fast-but-not-too-fast quality of Big G’s service — and the fact that there are no computers on premises. They still use paper! People in a fast-moving line order from one of three people at the counter, then move to the side to fill drink cups and get silverware and napkins, then find a table and not long after, pick up their food. When finished, they dispose of their dishes, pack up their leftovers, and head for the door — if they have the willpower to pass those immense whoopie pies. Linda sped me past those as if they were diseased! Truthfully, one whoopie could serve 8 to 10 people.
I was a slave to Tina Tuna for years — the sandwich of hot tuna, tomatoes, bacon, lettuce and Monterey Jack cheese. But on this trip, I ventured out to try the Governor King. Gerry tells me that Angus actually came into the kitchen and helped create his sandwich featuring ham (of course!), turkey, bacon, onions, Muenster cheese and coleslaw. It was fabulous.
Gerry’s coleslaw should not be missed. It is very, very good.
The names of the sandwiches do indicate that Gerry might still be living in a different era. Isn’t Paul Harvey dead? Gerry Garcia? Jacques Cousteau? And how many people remember Bebe Rebozzo, Richard Nixon’s best friend? Well, ahem, I do.
Enjoying our feast, Linda and I began brainstorming a Travelin’ Maine(rs) sandwich — with his and hers versions, of course. Hers would be the healthy sandwich with lean meat, lots of veggies, in thin bread. Mine would be — oops, Gerry’s already got my sandwich, the G’s special with hot ham, pastrami, pepperoni, bacon, tomatoes, onions, Swiss cheese and pickles.
Scheduled to meet with Jim Nicholson, my accountant, in Waterville one day last week, I snuck back to Big G’s to try the G’s special, with mustard. Wow! The downside: arriving home I told Lin I’d lunched at Big G’s and tried the G’s special, and she quickly asked where were my leftovers. I could only gaze downward, over my less than stellar physique.
Gerry says some people get a checklist and work their way through the entire list of sandwiches. I’ve got a new life’s goal!
Visit George’s website: www.george
smithmaine.com for travel tips, book reviews, outdoor news and more.
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