A Big Boy in the Second National Bank Building

In Saginaw, Elias Brothers Big Boy Restaurants are almost synonymous with the growth of the suburbs. Locations included Buena Vista, Saginaw Township, Shields, and Bridgeport - there was even one located in Fashion Square Mall.  However, the first Saginaw County location was in the center of downtown, on the ground floor of the Second National Bank Building – right on the corner of East Genessee and North Washington.

A 1959 newspaper article announced the opening of the new eatery:

“About mid-April, the Michigan chain restaurant firm of Elias Brother of Hazel Park will begin operation of a restaurant in quarters which have been occupied since March, 1936, in the Second National Bank building by Mary Lee Candies, Inc. of Detroit. 

Second National Bank officials today announced signing of five-year lease agreement with Elias Brothers, famous in the Detroit area for ‘Big Boy’ hamburgers. The Mary Lee Concern is moving its restaurant operation out of Saginaw. A line of Mary Lee candies will continue to be sold in the Elias Brothers restaurant here, officials said. 

Elias Brothers will spend about $15,000 redecorating and installing new equipment in the Second National Bank restaurant. It will employ about 20 persons.

Their operation here not only will offer the hamburger sandwiches the firm has featured but have a standardized menu of restaurant food. It will be open from 7:00 a.m. to 1 a.m. daily.

The Hazel Park concern has grown from a single small restaurant in that Detroit suburb 20 years ago into a Michigan chain which will comprise 21 restaurants by the end of May. Most are in the Detroit area.” (The Saginaw News, March 26, 1959.)

Located in the southeast corner of the Second National Bank Buildings’ first floor, the restaurant was served by its own entrance. It was the most visible location in the Second National Bank Building and one of the most prominent locations in all of the central business district.  Big Boy replaced Mary Lee Candies – a store that offered candies and what was advertised as a tea room. The tea room advertised sandwiches and other simpler fare. By all accounts, a much lighter menu than Elias Brothers Big Boy served. Advertising and

Before 1939

verbal accounts suggest Elias Brothers Big Boy thrived; however, there seem to have been some issues of operating a restaurant – especially one featuring grilled and fried food – on the first floor of a 12-story building. The space had originally been designed for cigar store and other retail uses. Although Mary Lee Candies had advertised the installation of air conditioning, there is no indication that they had been able to add much in the line of ventilation for the kitchen.*

Elias Brothers Big Boy’s tenancy was brief. The chain had a five-year lease in the Second National Bank Building, and on May 6, 1964, the bank announced:

“Bank Enlargement Set, Downtown Restaurant Departing, Expansion plans for Second National Bank’s main office at Genesee and Washington were announced today by John A. Stewart, president. 

The bank will utilize space now occupied by Elias Big Boy restaurant, which will vacate the premises on June 1.

Commenting on the improvement, Stewart said” ‘We feel that this move is in line with the recent trend toward downtown redevelopment activity, and that it restates our faith in the futures of Saginaw’s downtown business district. 

‘We could have expanded in other areas, but we feel the downtown area is going to attract more people as time goes on. We want to be part of that activity.’

When remodeling is completed, the approximately 1,800 square feet of space will house executive offices and conference rooms for Second National commercial loan department.” (The Saginaw News, May 6, 1964.)

While a chapter had ended, soon a new Elias Brothers Big Boy would open on Holland Avenue, and Second National Bank would thrive in their downtown location for several more decades.

This link will take you to a History of Big Boy Restaurants and the Elias Brothers Chain.

*A Castle Museum member, Patti Evans, remembers visiting the Second National Bank Building at the time that Elias Brothers Big Boy was in business and noted that the scent of fried food was very evident in the banking room.

The Recipe: Big Boy Fresh Strawberry Pie

Although we suspect it started appearing on the menu after the chain’s 1964 departure from the Second National Bank building, fresh strawberry pie is one of the company’s signature items. And we confess, this piece was inspired by a slice of fresh strawberry pie we recently had at the Big Boy restaurant in Owosso. 

1 Prebaked Pie Shell* (Although you certainly may cheat and purchase a pre-made shell. We confess, we did.)

4 cups Fresh Strawberries

1 cup sugar

1 cup water

3 tablespoons cornstarch (not leveled)

½ cup water 

½ small pkg strawberry Jello 

Combine sugar and 1 cup water, then bring to a boil. Then make a paste of cornstarch and ½ cup water; add this to the boiling sugar and water. Stir until clear and thick. Stir in Jello. Allow to cool and add berries.

Tip: Add less Jello for a softer consistency. Berries taste better when sliced. Use a deep dish pie crust – this recipe makes a lot.  [Allow to set at least four hours] Top with Cool Whip [or fresh whipped cream].

There are numerous variations and interpretations available online. We chose the one provided above.

*Pastry is very personal. We normally use a basic pastry recipe from the 1950s edition of the Betty Crocker Cookbook: 2 cups sifted flour, 1 tsp salt, 2/3 Cup chilled shortening and 4 tbsp. water. Combine salt and flour. Cut in 1.2 shortening until the consistency of a fine meal. Then blend in remainder of shortening until the shortening is the size of small peas. Then slowly add water and blend with a fork. When correct consistency, roll out on pastry cloth. 

Here is a link to an updated version of this pastry recipe.

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NOTE: 

We found numerous videos online that provide alternate recipes and tips for making a Big Boy-like strawberry pie – these include spreading a layer of the glaze on the bottom of the pie crust- before arranging the strawberries and coring the strawberries with a drinking straw.