Steve and Gerri Grady tend to stay away from shortcuts. At the restaurant, Gerri brews tea on the stove top, and peels and chops vegetables for side dishes — stewed collards and cabbage, slaw and potato salad. Like Steve, she learned from working with her family on the farm. Together, they've created a barbecue institution that has attracted people and press from all over. “We've had people fly from New York just to have a taste,” Gerri says. This restaurant is on The North Carolina Barbecue Society Historic Trail.
Can't-Miss Menu Item: Collard greens
Wednesday-Friday, 10 a.m.-3 p.m. Saturday, 10 a.m.-4 p.m. Closed Sunday-Tuesday.