Tales from the Trails Blog

  • Winner, Winner Chicken Dinner, Bock, Bock

    Posted on Wednesday, November 5, 2014 — By Admin

    Hand breaded in small batches, this fried chicken has been a masterpiece in the making since 1934 when the Stone Family opened Stones Family Restaurant Millhousen. In 2003 the Johannigman Family, a longstanding Millhousen family, purchased the restaurant from the Stone Family and added the bock, bock. The family style atmosphere is prevalent throughout the dining experience. And dont think the deliciousness is limited to the fried chicken, throw in a great tenderloin, some frog legs, and German food and you will feel right at home, not to mention the homemade pies... an Indiana necessity!

    With a population currently of only 127, you know they must be doing something right to have been around as long as they have&..and they are, oh so very deliciously right. Current owners, Joe and Donna Johannigman, purchased Stones in 2003. They wanted to keep the wonderful family style atmosphere that has been created over the years and they have succeeded. The moment you walk in you know this is not a pretentious dining location but good food at a great price and where you feel like you are family, because there is a lot of family making the goodness happen. Joe started working here when he was in eighth grade. He has learned the business from the bottom up and grown up in this restaurant. His wife, Donna will seat you and take your drink order, one of their nieces will be your waitress, a nephew might be hand breading your chicken, and if you order a drink from the full service bar and sister or brother-in-law will be making it for you.

    The family style buffet which is offered in the evenings features the favorite, fried chicken, a rotating special such as, ribs, white fish, or tacos and a great sampling of German foods. I would suggest diving right into a plate of fried chicken, German potato salad, sauerkraut balls, rolls, and some frog legs. The chicken is doubled breaded, cooked in its own fryer, allowed to rest and served. The light and crisp breading and seasoning will have you will to drive back time and time again, much like the other regulars who drive from well over an hour away to dine here. The German food speaks well to the family and town heritage and will become a favorite, even for those new to it. And if you like frog legs, look out. Load your plate up and eat away! But please, leave room for one of the several homemade pies for dessert. The Johannigmans will also happily box a slice up for you to eat later when the midnight munchies hit. Oh and be sure to ask Donna about the Bock, Bock.


    Restaurants Mentioned:

    Stone's of Millhousen

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