The Scene
Don't expect amenities. There aren't any. No alcohol, no smoking, no frills. Just a bare-bones room filled with a few plastic booths, chairs, tables and an eclectic lunch business. Plumbers and professionals, starched shirts and muddy boots, you'll see a city manager next to a sweaty construction worker any day of the week. Service is speedy; the Southern smile and drawl are constants in this family run business.
The Food
Owner Myrtle Johnson has been ladling out Southern country cookin' for 30 years. Recipes handed down from grandmothers and rich African American traditions are what pack the house. She vowed never to serve anything from a can, and she's kept her word. Spareribs, pork chops, fried liver, chicken and fish are constants along with the legendary thick slabs of meatloaf. A custardy cheddar filled macaroni and cheese sells out fast for a reason, and corn pudding, stewed tomatoes, greens, black-eyed peas, yams and honey carrots all have that Southern flavor.