The house special was a 24-ounce hand-cut T-bone. It was served with a baked potato, salad and hot biscuits for 35 cents. Other dishes included tenderloin of trout and sweet potato pie. The all-male wait staff was dressed in tuxedos.
- Dixon, Joyce (2003) "Let's Eat! Deep South Cuisine: An Interview with Chef Bob." Southern Scribe - accessed October 30, 2006