Most of what people come back for starts in one place: the rotisserie. It’s a 500 pound oven that turns all day long, and it’s the reason our ribs don’t need a knife.
The Rotisserie
Beef, pork and chicken go on in the morning and come off when they’re ready, not before. We season simply — salt, pepper, garlic and a rub Nick has been using since before most of our staff were born.
Baby back ribs, half chickens and, on Saturdays, prime rib.
Nick’s Cinnamon Rolls
Nick makes every one of them himself, every morning, and has for years. Big, soft and covered in icing. They sell out most weekends by noon, so if you want a dozen to take home, call the day before.
Chicken Fried Steak
Hand-breaded to order, fried golden, and covered in country gravy made from scratch. Get it for breakfast with eggs or for dinner with mashed potatoes. Either way, you won’t need lunch.
All You Can Eat
A different one every night of the week. Pancakes, fish & chips, spaghetti, fish fry. See this week’s schedule.
