Why go: Real-deal Southern cooking that nourishes the soul.
What to get: Crusty, perfectly seasoned fried fish and fried chicken; smoky pork barbecue made even better with a shake of hot sauce and house-made pickled-pepper vinegar; black-eyed peas; potato salad crunchy with pickles.
Best for: Homesick Southerners and sports geeks—each of the several TVs at the bar is tuned to a different sports channel.
Insider tip: Why is the chicken so good? Owner/cook Francine Helton salts her birds and lets them sit for half an hour before frying, and once they’re in the pan, there’s no touching or prodding for at least 20 minutes.
Open Tuesday through Friday for lunch and dinner, Saturday 2 to 9, Sunday 1 to 7.
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