"Chef John Currence’s Big Bad Breakfast stands out among cutting-edge diners. Who could resist a kitchen that proudly announces that it cooks omelets in a blend of butter and bacon fat?"
"Migas, translated as “crumbs,” is a Tex-Mex omelet that includes broken fragments of tortilla, which add a terrific textural note—some pieces soften, others stay crisp. Nobody makes them better."
"Check out the Ol’ Dirty Biscuit—a big hot one cleaved open and loaded with a juicy buttermilk fried chicken thigh, smoked pimento cheese, dill pickles, and sausage gravy."
"The bacon (from a local smokehouse) is double-thick, the chicken-fried steak is tender enough to cut with a fork, and the sturdy biscuits are grilled in butter for utmost lusciousness."
"The legendary goodness of Becky’s split griddle-cooked muffins and her four-egg Titanic Omelette earned her a booming tourist trade over the years. For dinner, get the meatloaf."
"The Lobster Pie doesn’t look particularly noteworthy—it’s just a crock full of dark, greenish-brown bread crumbs. But oh, below that rich crust, you hit pay dirt: jumbo hunks of fresh lobster."