Plenty of other storytelling goes on most afternoons and early evenings, as regulars come in for a big bowl of chili, a hamburger deluxe or liver and onions. Plenty of homecooking Most of the food is home-cooked, which you don t get a lot of anymore, says Gina Bridley, one of the owners children who works at the restaurant. Dad still does all the cooking. You re talking about a man who grinds his own cabbage for slaw. The only thing that s instant are the mashed potatoes, but they re still covered with real butter, salt and pepper.
Breakfast time is always busy, too.
Regulars say it s the only place to get a good cup of coffee. Some are waiting at the door before 6 a.m., when the restaurant opens. And early risers go for the chef s specially cooked goetta. For those who would rather have breakfast for dinner, that s OK, too. This dish is a must.