Some Michigan restaurants chase trends every year. Others pick a lane in the 1950s and stay in it, paper plates and all.
Out along a state highway in Coloma, in the fruit country of Southwest Michigan, one family-run Italian spot has been feeding locals for generations with baked lasagna, Chicago-style pizza, and meatballs that people still talk about decades later. There are no credit card machines here, and nobody seems to mind much.
Folks who moved away years ago still make the trip back, and road-trippers heading toward Lake Michigan keep finding it by accident. Keep reading to learn where it is, what to order, how much to bring, when the doors open, and the one wallet rule every Michigander should know before showing up hungry.
A Roadside Classic on M-63
The address to plug into the map is 6410 M-63, Coloma, MI 49038, in Southwest Michigan, United States. The restaurant is called DiMaggio’s Pizza and Burgers, and the name tells only part of the story.
Yes, there are pizzas and burgers on the menu. But the kitchen also turns out Italian comfort plates, including baked lasagna, pasta with meatballs, and an antipasto plate.
Coloma sits in Berrien County, in the stretch of the state known for orchards and lakeshore towns. M-63 is a working road, not a scenic boulevard, and the building fits right in with that practical setting.
That plain look is part of the charm. Nothing here is dressed up for a magazine cover.
For Michigan families driving in from Kalamazoo, Grand Rapids, or the Detroit side of the state, the spot makes an easy stop on the way to the beaches along Lake Michigan. Locals treat it as a weeknight standby.
The location is convenient for quick pickups, and the parking lot is on site. It is a little limited in size, so a full lot can mean a short wait.
Plenty of people drive right past without a second glance. The ones who pull in tend to come back.
Family Roots Going Back to 1957
Long before streaming menus and delivery apps, this family business was already serving Coloma. DiMaggio’s has been family-owned since 1957, which puts its run well past the six-decade mark.
That kind of staying power is rare for any small restaurant. It is even rarer for one that has kept the same old-school habits the whole time.
The owners have Chicago roots, and that connection shows up on the menu. Chicago-style pizza is one of the items people mention most often.
Generations of Coloma families have grown up with the place. Some folks first came as children and now return in their sixties with their own grandkids in tow.
Others moved out of the area twenty years ago and still stop in whenever they are back in town. For them, the dining room still feels like home.
The staff has deep roots too. At least one longtime server has been part of the team for close to three decades, which says a lot about how the place is run.
Restaurants that last this long usually do so by not fixing what is not broken. The recipes, the paper plates, and the payment rules all point in that direction.
The Lasagna Worth the Mileage
Here is the dish that earns the headline. Baked lasagna sits on the menu as one of the kitchen’s Italian staples, alongside the pastas that have kept regulars loyal for years.
Lasagna is a slow, layered dish, and it suits a place that has never been in a hurry to change. It fits neatly next to the other baked and sauced plates the kitchen is known for.
The pasta side of the menu tends to come in generous portions. Takeout orders of mostaccioli arrive filled to the brim, and that hearty approach runs across the Italian dinners.
Staff members are happy to steer first-timers toward the right size. Half orders of pasta are available, and they are often plenty unless you are feeding a teenager or planning for leftovers.
That flexibility matters for budget-minded families. A half order plus a side of meatballs can stretch a dinner without stretching the wallet.
Ordering the lasagna to go is a solid option too. Takeout food is wrapped well to stay warm for the ride home.
For anyone tired of pizza night every Friday, the lasagna is a good reason to try something different. Just do not be surprised if a slice of pizza ends up on the table as well.
Meatballs With a Reputation
Ask a server what to add to a pasta plate and the answer often comes fast: meatballs. Staff members have been known to call them the best ever, and they show up again and again in local conversation.
The meatballs are big. An order of cheese ravioli with meatball sauce comes with two huge ones, which turns a simple pasta dinner into a full meal.
They also anchor the meatball sandwich, another popular order. A pickup sandwich runs around $15, so it is not the cheapest item on the board, but it is built to fill you up.
Some folks find the meatballs a touch overhyped by enthusiastic servers. Still, they remain one of the most talked-about items in the building.
Italian sausage is another protein people point to. The sausage on the pizzas is seasoned with plenty of fennel, a classic Italian touch.
A smart move for a first trip is to share. Get a pasta plate, add meatballs on the side, and split everything family-style.
That way everyone at the table gets a taste of what the fuss is about. The leftover containers will thank you later.
Chicago-Style Pies in Berrien County
Pizza still gets top billing on the sign, and for good reason. Many longtime fans call it the best pizza they have ever had, and some of them have eaten pizza in several states and even in Italy.
The crust is homemade. Regulars recommend the thick crust in particular, which lands somewhere between fluffy and crunchy.
Sausage pizza is a favorite, and the sausage and mushroom combination is a frequent order. Asking for it well done is a common request, and that version takes about 20 minutes.
The kitchen appears to use real mozzarella, and the pepperoni crisps up nicely. Toppings are cut in hearty pieces, so some pies are best tackled with a knife and fork.
Not every pie wins everyone over. A few folks have found the crust plain or wished the sausage had more punch, so tastes clearly vary.
A veggie pizza is on the menu for those skipping meat. Chicago-style pizza rounds out the lineup, a nod to the owners’ roots.
Extra sauce is available, and servers sometimes bring it out before anyone asks. Little touches like that are part of the deal here.
Burgers That Share the Marquee
Burgers are right there in the name, and they are no afterthought. Some Coloma residents who rediscovered the place after years away now call them possibly the best burgers in the county.
Others land a little more modestly, putting them comfortably above average. Either way, the burger side of the menu holds its own next to the Italian dishes.
That split personality is useful for families. One kid wants spaghetti, another wants a burger, and Grandpa wants lasagna, and nobody has to compromise.
The antipasto plate offers another route for anyone who wants something lighter to start. Salads are simple, built on iceberg lettuce, so set expectations for a classic side rather than a fancy creation.
Garlic cheese bread is also on the menu. Opinions on it are mixed, so it may be worth trying once and deciding for yourself.
Portions across the board lean generous. Splitting an entrée and adding a side is an easy way to keep the bill down.
It all adds up to a menu that covers a lot of ground without trying too hard. Old-school places rarely need a twelve-page menu to keep people coming back.
Cash, Checks, and Paper Plates
Here is the rule every Michigander needs to know before the trip: no credit cards. DiMaggio’s takes cash or checks only, and a sign at the entrance makes that clear.
It is the single most talked-about detail about the restaurant. Some folks love the throwback approach, while others are caught off guard.
Good news for anyone who forgets. There is an ATM on site, so a quick withdrawal can save the evening.
Paper plates are another staple that has stuck around. They fit the casual, no-frills spirit of the whole operation.
Prices are generally reasonable, though specialty pizzas can climb higher than expected. A half-and-half large pizza with different toppings on each side once came to $26, because each half counted as separate toppings.
The lesson is simple. Ask how toppings are priced before ordering a split pie, especially on a pickup call.
Bringing a little extra cash is a smart move for families. Prices may vary, and it is easier to have a cushion than to make a second trip to the ATM line.
Old-School Dining Room Details
Nobody walks in expecting white tablecloths, and nobody gets them. The dining room is quaint and homey, with a lived-in feel that matches its long history.
Some practical touches stand out. Electric outlets are available at the tables and stools, which is handy for anyone charging a phone on a long road trip.
A throwback 1980s video game sits in the building too. Kids tend to find it quickly, and plenty of parents remember playing the same kind of machine.
The space is small. Tables are mostly set for four, and larger groups may not always be seated right away.
Parties of five or more have occasionally been turned away or asked to wait during busy stretches. Calling ahead with a big group is a wise idea.
When the place fills up, it gets loud. There is no background music, so the room is carried by conversation, and that can make it hard to hear across the table.
For a quieter meal, aim for off-peak hours. Early afternoon on a weekday is usually a calmer bet than a Friday night crowd.
Servers Who Treat Newcomers Like Regulars
First-timers often leave feeling like they have been coming for years. Much of that comes from the servers, who are known for being friendly, funny, and attentive.
Staff members make menu suggestions that actually help. Recommending half orders of pasta with meatballs is a common example, and it keeps diners from over-ordering.
Some servers have been here for decades. Long tenure like that builds a crew that knows the menu inside and out.
Even the owner has a reputation for kindness. When a repair technician’s van broke down right outside the parking lot, the owner and staff went out of their way to help.
That story became a happy accident. The stranded driver discovered the pizza and planned a return trip with his wife.
Busy nights can stretch the team thin. Drink refills may lag when the room is packed, and a few phone orders have not gone as planned.
Most of the time, though, the hospitality is a big part of why people return. A friendly face and a well-timed extra side of sauce go a long way.
Takeout for the Lake Michigan Run
Not every meal here has to happen at a table. Takeout is a big part of the business, and pickup orders tend to come out fast.
Food is wrapped well to stay warm, which matters when the drive home takes a while. Pasta containers come packed full.
The location makes this especially handy for beach days. Grabbing dinner on the way to catch a sunset over Lake Michigan is a popular plan in summer.
Pickup pizzas are generally well made and ready quickly. A well-done pizza takes about 20 minutes, so call ahead and time the drive.
A few tips help pickup run smoothly. Repeat any special requests clearly, ask about topping prices on split pizzas, and double-check the order before leaving.
Remember the payment rule here too. Cash or check is needed even for takeout, so plan ahead before the call.
For families on a budget, takeout can be the easiest way to feed a carload. Grab some napkins, head toward the shore, and let the evening take care of itself.
Hours, Timing, and Planning Notes
Mondays are a no-go. The restaurant is closed every Monday, so plan Michigan road trips accordingly.
Tuesday through Thursday, the doors are open from 11 AM to 10 PM. On Friday and Saturday, hours stretch from 11 AM to midnight, which makes it a rare late-night option in the area.
Sunday hours run from noon to 10 PM. That works well for after-church lunches or a family dinner before the work week.
Weekend evenings can get busy. When the dining room is full, expect a wait with no firm time estimate, especially for larger groups.
Weekday afternoons are often the quieter window. Even so, small dining rooms can fill up quickly, so a call ahead is never a bad idea.
Budget a little extra time if ordering pizza well done. About 20 minutes is typical for that request.
Hours may change with the seasons or holidays, so check the restaurant’s website before a long drive. A quick look can save a wasted trip down M-63.
Why the Drive to Coloma Pays Off
Plenty of restaurants promise tradition. Few can point to a family history that stretches back to 1957 and still keep the same habits on display every day.
DiMaggio’s is not fancy, and it does not try to be. It is a cash-only, paper-plate kind of place with Chicago roots and a menu built on comfort food.
The baked lasagna, the meatballs, and the thick-crust pizza give Michigan families plenty of reasons to make the stop. Burgers and pasta round things out for picky eaters.
It is not perfect. Seating is tight, big groups can face a wait, and the noise climbs on busy nights.
Bring cash, ask about topping prices, and aim for a quieter hour if possible. Those small steps make the visit much smoother.
For Michiganders who like discovering the spots most people drive right past, this one is worth circling on the map. It pairs nicely with a beach day or a fruit-country road trip.
Some places earn loyalty one meal at a time over many decades. This little restaurant on M-63 seems content to keep doing exactly that, one plate of lasagna after another.