East Idaho Foodies try Mick’s Home Cooking

OPINION

Whether you’re looking for a burger and fries, baked breads and pies, or shakes and cones, Mick’s Home Cooking in Shelley has it all! 

Started by Claren and Ramona Mickelsen in 1980, and then taken over by their son, Kregg Mickelsen about a decade later, Mick’s celebrated their 40th anniversary this year.

Diane Mickelsen, Kregg’s wife, recounted her employment experience shortly after Kregg took over.

“I have been here for 30 years, when Kregg had the restaurant for about a year. I worked for him, and I dated my boss,” she said.

Diane glowed with pride as she described everything her husband makes from scratch. Kregg makes all of the pies, breads, buns, hoagies and rolls.

“My husband hand-peels about 150 lbs of potatoes a day,†she said. “They’re all his dad’s recipes, so they’re not ‘out there’ in the world anywhere. All the pie crusts are still rolled out, one at a time.â€Â 

Diane reports that their best selling item is the double cheeseburger. 

We made some good choices with our order. The clam chowder is a great, classic take on the New England style, and the BBQ beef sandwich was great. Their fish and chips is made with cod, and the pieces are hearty and meaty. (Plus, the value of that meal has us ready to go back for more!) Their fries are their specialty for a reason. Classic, homemade, and unbeatable when dunked in their fry sauce. We tried their lemon and their raspberry pies, both double-crusted and both delicious. 

One thing they may do even better than food, though, is create an environment of traditions, small town welcoming, and nostalgia. 

“It’s fun to actually know your customers,†Diane said.

She says that one of her favorite things is watching people grow up in her restaurant. She saw kids coming in with their parents, then with their dates the next decade, then their spouses later on, and now their own families.

“My kids all grew up with lots of uncles. Lots of grandpas, lots of aunts. It’s my favorite part,†she said.