The Peace Restaurant of the Haw-Some Hickory

The restaurant’s owner and matriarch is a Certified Sommelier and trained chef as is her daughter. They have been wowing visitors to their casual upscale bar and restaurant since 2004.

Walls and shelves of different treats, and Buc-ee’s even presents its own brand of Beaver Nuggets - a sweet, crunchy corn snack. And in each store, a counter the size of a small New York City apartment is overly stocked with 30 flavors beef jerky, smoked sausages and other cured meats. When standing in that area, you can smell the Bohemian garlic beef jerky, which had a pleasant salty pungency, and the cherry maple, which is a lot more subtly sweet than it sounds. Next to that, there’s a quick-service restaurant, prepping many dishes, ranging from smoked brisket to Tex-Mex tacos. Looking at the options of spicy pickled quail eggs to sweet apple pies, the food provided at Buc-ee’s is more than enough to eat for a small break on the road. The varieties and large portions of food seemed to have a meaning beyond consumption itself. As people carry to go boxes and not even open or taste some of the food during their stop, the food loses its meaning of being eaten and gains a meaning of being a souvenir. The cultural food alone provokes customers to want to keep these seemingly authentic, home cooked items, perhaps to share or give to others as novelties and gifts. With that, Buc-ee’s intends to provide more than necessary.

For the last thirty years, Cracker Barrel Old Country Store, Inc. has been offering people on the highways of America an alternative to the fast food pit stop. Their restaurants serves home-style food, has quality gift shops and, most of all, a friendly and accommodating environment all go in to create a welcoming atmosphere. Making the guest comfortable is what makes them different. The waiters and waitresses let you take your time. You are seated and promptly drink orders are taken. They give the customer sufficient time to gaze over the menu. There are peg games on the table to occupy you or your young ones. If it is a game of checkers you wish, there is always a table in the corner ready to play.

As we walked up, this establishment looks like any other Applebee’s I’ve been to. It looked clean and well maintained from the outside, and these characteristics carried over as we traveled inside. We were greeted by a Dassel-Cokato Alumni, and he happily led us to where we would feast for the evening. He sat as at two tables shoved together big enough to fit 10 people, but we only had 6. All of us knew exactly what we needed to satisfy our hunger pains, so we didn’t even look at the menus. Our waitress was quick to get our drinks and take our orders. I took advantage of the half-priced appetizers deal, and asked for an order of classic boneless wings along with an order of mozzarella sticks.

We entered the restaurant into the lobby and sat on a bench to wait. The restaurant had several small groups of business people scattered throughout the dining area and not busy. As time ticked away, I became nervous.

A special place is my job at Moe’s Southwest Grill. People go there to eat or work. The customers are greeted with a friendly “Welcome to Moe’s” from the staff. Moe’s is located in a remodeled building near the Carilion Clinic and Dr. Pepper Park. The building has four walls of red and brown bricks and a tin roof. Ten clear glass window panes and eight doors make this a unique building. The water hose gives a drink to the thirsty plants growing in the hot sun. The growing green and healthy plants in the mulch are a welcome to the customer. On the outdoor patio, dim lights provide the diners with a romantic atmosphere and a view of the Roanoke Star at night. During the day, umbrellas protect the diners from the sun while enjoying nature during lunch. Pull open the heavy door and

When Tony left the table I again began to scan the restaurant. I noted that there were couples and groups of people in the restaurant. Many were Caucasian , African American and a few of Latin American descent . There were business men women in suits and ties. There were also several elderly couples sipping wine with their meals. The age range of all the patrons were from toddlers to elderly approximately 70 years of age.

Due to their popularity, they have rolled out breakfast, lunch, and brunch menus, all happily anchored by the biscuits, a high-point all alone! It will be no surprise that, once the place becomes Lisa Garza-Selcer's Shelby Hall, it will thrive with its inherent lodging clientele. Moreover, the private supper club will surely draw a crowd. For me, especially with such low reasonable prices, this restaurant is so radiant that no glow compares to this Southern rose.

A new waiter approach us asking how we are and if we’re ready to eat. I didn’t have much time to look at our menu, but Eli decides to order for us.

The façade of the Diner is lackluster, the tin roof hides under a blanket of rust and the parking lot nothing more than a mingle-mangle mess of assorted potholes. The interior consists of scruffy vinyl booths mended with strips of steel gray duct tape, faded tabletops, and the linoleum worn down exposing the bare wood floorboards. However, the locals love the place. It offers inexpensive authentic southern food, the best coffee in town, and various forms of entertainment, occasionally.

The setting in this restaurant is a more modern Mexican setting that looks beautiful. The lighting is perfect and the room fills with color. They have some historic items in glass showcasing that is part of the wall each having a card on the bottom identifying the year in which it was made and what it was

Grayson Social adopted a bold strategy, determined to charm. The restaurant has an upscale structure, an intimate private supper-club option, and adorable details; The miniature skillets and a sachet of beef jerky clothes-pinned to a bourbon cocktail's tumbler are examples of modern Southern comfort at its full potential! A genius marketing team designed the grand opening with striking announcements and stunning photos of such professionalism that they resembled the stylish

As part of the experience, more attentive service is given to the patrons, whereby a waitress and chef is designated for each party. Since there are only two tables - with each table serving up to eight patrons at a time - the waitress and chef are not overwhelmed. The direct attention given to the patrons by the chefs is savored by patrons; Rocky prides the company’s extensive three-year formal

The Grand Diner is a spot for family fellowship sorted out around a typical adoration for the customary American burger joint and the more straightforward times of the '50s and '60s. The Grand Diner rises above a run of the mill topic eatery by putting genuine heart into client administration and the nature of its sustenance, so that its exceptional presentation and references to times past are simply part of the photo.

The Grand Diner is a spot for family fellowship sorted out around a typical adoration for the customary American burger joint and the