Home cookin’, done right.

Johnny opened the doors in October of 2001, on a quiet corner of South Van Buren Road in the town he grew up in. It was his second restaurant — the first, a little hole-in-the-wall up the road in Mayodan, opened in ’99 and taught him how to cook in front of a whole room. Restaurants are the only business he’s ever been in.

We cook the way folks here have always cooked — cooks arriving at four in the morning to slow-draw the vegetables. Steaks hand-cut in house. Chicken hand-breaded. Potatoes mashed with a masher. Ranch, blue cheese, thousand island — all made from scratch. Biscuits and cobbler come out of the oven before the sun’s up. That’s the house.