Unearth The Voyage
Tucked along S Water Street in Kent, Mike’s Place looks playful from the outside but delivers seriously good comfort food inside. The Reuben here has a cult following for a reason, balancing crunch, melt, and tang like a little symphony on rye. You get great value, big portions, and lively energy that makes every visit feel like a local secret. If you are chasing a crispy, melty masterpiece, this quirky diner might be your new favorite stop.
The Reuben at Mike’s Place balances textures in a way that just clicks. Crispy marbled rye crackles under your fingers while Swiss cheese turns silky and clingy around tender corned beef. Sauerkraut adds a sharp pop that wakes everything up, and the thousand island ties it together with creamy sweetness.
You will notice the grill marks first, then the aroma of toasted rye and butter. Each bite lands with crunch then melt, like a satisfying one-two. The corned beef is sliced to keep bite without chewiness, seasoned so you taste beef first, salt second.
This is a Reuben that respects proportions. Bread is not too thick, the kraut is drained enough to avoid sog, and dressing never overpowers. Grab a napkin, because it gets delightfully messy by the last bite.
Great Reubens live or die by their rye, and Mike’s Place treats bread like a star. The marbling is visual flair, but the subtle caraway perfume is the real hook. Butter hits the grill and perfumes the booth before the plate even lands.
You get a crust that shatters, not a soft collapse. That structure keeps the sauerkraut in place and stops dressing from soaking through too soon. Every bite stays tidy enough to enjoy without rushing.
The toast level is dialed to deep gold, with just enough dark edges for roasty depth. That slight bitterness balances the corned beef’s fat and the sauce’s sweetness. When bread carries this much responsibility and nails it, the whole sandwich sings.
The corned beef at Mike’s Place tastes careful, not rushed. It is tender without falling apart, keeping that satisfying chew a Reuben needs. Seasoning leans savory and peppery, letting the beefiness stay front and center.
Shaved slices layer evenly so heat moves through and melts the cheese from within. That prevents the dreaded cold middle that sinks lesser sandwiches. You get warmth and juiciness in every single bite.
There is balance in fat and lean, so richness never drags. A quick sear on the flat top adds tiny crisp edges that contrast the soft interior. It is the kind of detail you might not notice at first, but your taste buds will remember.
The sauerkraut here is bright and alive, not soggy. It gets a light drain and warm-up so it pops without drowning the bread. That snap adds lift to every bite and keeps the sandwich from feeling heavy.
There is a lemony edge tucked into the tang, likely the kraut’s natural acidity shining through. It cuts the corned beef richness with precision. You feel refreshed rather than overwhelmed halfway through.
Most crucially, it is portioned right. Enough to be tasted clearly, not enough to slide out the sides. When sauerkraut behaves this well, the Reuben stays balanced from first bite to last.
Thousand island at Mike’s Place shows restraint. It is creamy and a touch sweet, with a little relish crunch that keeps things playful. Instead of drowning the sandwich, it paints a thin, even layer.
That approach lets corned beef and rye stay the lead voices. The sauce steps in like a backup singer with great harmony. You get finish and cohesion without sugary heaviness.
If you prefer extra, ask for a side and dip sparingly. A gentle swipe gives shine without sliding into goop territory. Your fingers will thank you, and so will the crisp edges of that toasted rye.
Swiss cheese here melts into silky blankets that hug the meat. It bubbles just enough to bring nutty aroma without going greasy. That pull when you separate halves is pure sandwich theater.
Melting happens on the grill so heat penetrates, not just surface warmth. The cheese acts like glue, holding kraut and beef together in tidy layers. Bites feel unified, not slippery.
The mild nuttiness bridges tangy kraut and savory beef. You taste its presence, but it never shouts. That quiet confidence makes the Reuben feel composed and utterly craveable.
What impresses most is how the Reuben stays crisp to the last bite. Mike’s Place toasts both sides just right and manages moisture inside. The bread interior stays firm while the exterior crackles.
They layer components to reduce sog: kraut carefully drained, sauce distributed thin, cheese acting as a barrier. That structure means you can linger and still enjoy texture. No rush, no collapse.
Even the cut is considered, diagonal for smaller, manageable edges. You get bite-sized crunch zones and easier dipping control. It is engineering for real-world eaters who appreciate a sandwich that holds its promise.
Mike’s Place delivers big plates without big prices. The Reuben arrives hefty, with halves that feel like a small victory. You get enough to split or save, and the bill still smiles back at you.
Fries come crisp and hot, or you can swap for slaw or a cup of soup. Choices keep the value strong for different appetites. It is budget friendly comfort that does not cut corners.
Regulars rave about portion consistency, and you will see why fast. There is a satisfying weight when you pick it up, substantial but balanced. If you are counting dollars, this sandwich stands tall in the value column.
The vibe at Mike’s Place is delightfully quirky, with funky decor that makes you grin. Bright memorabilia, playful signs, and cozy booths set a casual stage. It feels like a road trip diner with personality turned up.
Despite the humor, the kitchen is all business. Plates move out hot, seasoned, and consistent. That contrast makes the experience memorable, like comfort food with a wink.
You can settle into a booth and watch conversations ripple around you. Families, students, and regulars share the space comfortably. It is the kind of place where good flavor meets good mood every time.
Service here lands in that sweet spot of friendly and efficient. Servers know the menu and offer smart suggestions without hovering. Refills arrive before you need to ask, a quiet sign of care.
Orders for the Reuben come out hot and timed well, even on busy nights. The kitchen and floor team communicate so food does not wait. You get fresh melt and crisp bread instead of a steamed plate.
If you are new, do not hesitate to ask about swaps or sides. Staff guides you toward good pairings with a smile. It is easy to feel like a regular by the second visit.
Mike’s Place is open seven days from 7 AM to 9 PM, so timing is flexible. If you want the calmest vibe, late afternoon hits a sweet lull. Lunch rush moves fast, but evenings can get lively.
Golden hour brings cozy light across the booths, great for a relaxed meal. Weekdays make snagging a booth easier, while weekends feel festive. Either way, the kitchen keeps the Reuben consistent.
If you are planning a group, call ahead and ask about wait times. The parking lot flows well, but peak times fill quickly. A little timing strategy turns a good meal into a great one.
Fries arrive crisp with fluffy centers, classic partners for a melty Reuben. Coleslaw gives cool crunch and a creamy counterpoint to warm tang. A pickle spear wakes your palate between bites.
If you like variety, swap for soup or onion rings. Tomato soup adds cozy acidity that plays well with rye and cheese. Onion rings bring extra crunch that ramps up the fun.
Portions are generous but not chaotic on the plate. You can craft your own balance by mixing sides through the meal. Every bite of the Reuben gets a supporting cast that understands the role.
Pair your Reuben with bottomless coffee if you love a roasty sip alongside savory bites. The mug stays warm and refills come fast. That gentle bitterness balances the sandwich richness beautifully.
If you want dessert in a glass, go for a thick shake. Chocolate or vanilla keeps the pairing classic and playful. Sips slide between crunchy bites and reset your palate.
Sodas and iced tea offer clean fizz and freshness. Ask for extra ice if you like the long sip. However you lean, drinks here support the star without stealing the spotlight.
You will find Mike’s Place at 1700 S Water St, Kent, Ohio, an easy hop from campus and main roads. Parking is straightforward, and the big sign is hard to miss. The building feels welcoming before you even step inside.
Hours run 7 AM to 9 PM every day, which keeps plans simple. The phone number is +1 330-673-6501 if you want to call ahead. Their website lists menus and specials with helpful detail.
With a 4.6 star rating from thousands of reviews, expectations are high. Luckily, the Reuben meets the moment with crisp edges and melty comfort. It is a destination worth a small detour anytime hunger hits.
Grabbing the Reuben to go works if you plan smart. Ask for vented packaging and sauce on the side to guard crispness. A quick reheat on a skillet at home can revive the toast easily.
Drive times matter with melty sandwiches, so keep it short if possible. If you are more than 15 minutes away, consider eating in the car while it is hot. A napkin stash in the glove box helps.
Call ahead during peak hours to skip waits. The staff packs well and labels clearly. You will open the bag to aromas that feel like a warm welcome.
Mike’s Place flies under the radar outside Kent, but locals know the score. The Reuben checks every box: crisp bread, melty Swiss, balanced kraut, and just enough sauce. Portion, price, and personality seal the deal.
The dining room feels like a friendly oddball you immediately trust. You get charm on the walls and skill on the plate. That combination turns a simple sandwich into a signature experience.
If you love a Reuben that stays crunchy while oozing cheese, this is your place. Bring a friend, split a shake, and settle into a booth. You will leave planning your next visit before the last crumb disappears.
