As an Eastern Michigan University student, Joel Hamami couldn't find what he really wanted to eat. So, when he graduated, he focused on his vision: creating a restaurant in his hometown that serves fast-casual burritos to hungry college students. Coupling that vision with his experience, he'd been working in restaurants since he was 16. Hamami opened STUFD, at 505 Cross St., in 2014.
Q: How did you get started? Why here? Why burritos?
A: Opening a restaurant was something I wanted to do as a student, so I made it happen. Before COVID, we were open really late: 3 a.m. burritos were part of the culture. There wasn’t much late-night food nearby, so people would drive out to Taco Bell. I saw an opportunity to keep people close with something affordable and within walking distance from places like Tom’s Party Store.
Q: Do you plan on staying open late again?
A: I’ve thought about it, but likely in a different way. Running the full menu late is complicated. I’ve considered simplifying things, maybe running just the fryer for a few hours or focusing on delivery. It’s something I’m always brainstorming.
Q: Which burrito best represents the business?
A: The California burrito with French fries and the chicken bacon ranch are two favorites. We recently started salt-brining our grilled chicken, which has been really popular. A classic grilled chicken burrito with beans, rice, cheese and our homemade hot sauce is a great example of what we do.
Q: Where did you learn to make burritos?
A: I worked for several years at The Berkeley Cafe. It’s closed now, but I learned a lot there by working different roles. That experience helped shape how I run my own restaurant. I also encourage employees to share ideas, and if they’re good, we try them out.
Q: What does doing it your way mean beyond recipes?
A: Making it fun. Running a business is hard, but I love cooking and working with the team I’ve built.
Q: What challenges have you faced recently?
A: This past summer was tough because of loitering outside the restaurant. Once the school year started, things improved quickly. It’s challenging because I don’t control the sidewalk or street.
Q: What’s your favorite part about the community here?
A: The regular customers. Some people come in three or four times a week and become friends — or even employees. Sharing new menu ideas with them and seeing their excitement is really rewarding.
Q: Where do you see the restaurant in five years?
A: People ask about expansion a lot, but right now I’m focused on perfecting this location. I have two young kids, so family is a big priority. In five years, I hope we’re busier, better and making the best burritos possible.
Q: What should someone order on their first visit?
A: The Horchata is a newer item that could become a staple. We’ve also introduced a piña colada, an in-house cheesecake recipe, deep-fried cheesecake with homemade strawberry sauce and new cookies. I’m working toward making more items from scratch. I also recommend the Stoplight Sampler, which includes salsa, queso and guacamole.
STUFD is open daily from 11 a.m. to midnight, for both takeout and indoor dining options.
