There are a number of more substantial lunches, and the aforementioned chicken-fried steak is a destination dish. It's served with just the right amount of white gravy. But it's worth a splurge. The pork chop was a bit overcooked on a recent visit. Pork is so low in fat these days that it easily dries out, and most restaurants haven't yet cut back on cooking times.
Breakfast is another affair altogether.
It's a popular time at the restaurant, and you might have to wait for a table. Prices are extremely low. There are five or six homemade pies every day. My favorites are the lemon meringue and the rich chocolate, topped with whipped cream.