GRAND RIVER, Ohio — About 4,000 restaurants in Ohio were forced to shut down permanently because of the COVID-19 pandemic. Many of those that have reopened have had to cut hours because they can't find employees to fill open positions.
But Pickle Bill's Lobster House has managed to weather the storm, in part by breaking with tradition. If the owners have learned anything during their 54 years in business, it's how to deal with adversity.
"My husband, who passed away recently, he was a fighter," Marianne Powell said. "He continued to do what he thought was best for the restaurant."
In 1967, Marianne's husband Jerry Powell opened Pickle Bill's in the Flats, one of the first restaurants there. It was named after W.C. Fields, the "W" standing for William, which was shortened to Bill. The seafood spot featured silent films (many of them Fields'), live shows and music.
But 15 years in began a string of misfortunes that nearly sunk them. First, bankruptcy, which is why they closed in the Flats and reopened in Grand River. Then a fire, labeled as arson. Their attached barge, with its 60 seats and bar, floated away three times.
"It ended up in Erie one year," Marianne recalled. "One year it ended up at the Perry Nuclear Plant, and one year it ended up at the bottom of Lake Erie."
But they survived it all, drawing in loyal customers with their all you can eat menu.
"It's such a huge part of the community," loyal customer Colleen Brown told us. "I have friends from all over the country that know and ask [about the restaurant]."
Then the pandemic hit, with Jerry dying in the middle of it, forcing Marianne to steer the ship and try to keep a nearly 500-seat restaurant afloat with very few customers and one of their most popular food items — crab legs — unavailable.
"There were lots of boats that had COVID-positive fishermen," Powell said. "So they had [fewer] fishermen, and there were COVID-positive people in the packing plants, so they weren't able to catch as much as they normally do."
So for the first time ever, the restaurant added takeout and delivery, supported by longtime patrons like Brown, who says she's been going to Pickle Bill's for as long as she can remember.
"We were able to have some good family time still and enjoy all the delicious food and all their specials ... during Mardi Gras and Lent," she said.
That, combined with people who felt they could safely spread out in the 17,000-square-foot space, proved to Powell that she and Pickle Bill's could weather any storm.
"I'm at the helm of the destroyer," she gushed. "I'm going to continue with Pickle Bill's as long as I'm lucky enough to be able to do that."
And customers are pickled pink.
Editors Note: The video in the player below is from a previously aired story.