Home Cooking

Location

One of my favorite home cooking places near Wilmington is just close enough to the end (or beginning) of I-40 to qualify as an “interstate eatery.” For many years, Leon Mavrolas and his family treated locals and visitors to delicious and plentiful breakfast, lunch, and supper for modest prices. My favorite was his creamy seafood chowder. I tried to persuade Leon to give or sell me the recipe. He politely refused. But he has turned it over to new owners, brothers Jimmy and Bobby Pennington, along with the all the other secret recipes and procedures that make Leon’s such a special place. Manager, Jason Slays, who has worked at Leon’s since he was 15 years old, is committed to continuing Leon’s traditions of delicious home style cooking.

Hrs: Mon.-Sat., 6:00 a.m. to 9:00 p.m. Sun., 7:00 a.m. to 3:00 p.m.

Location

Don’t stop at the Country Kitchen Buffet unless you are hungry enough to enjoy their full offering of southern style food all for a set price of about ten dollars, even less during the week. Fried chicken, seafood, lots of vegetables, and much more, all cooked the old-fashion way. Local people stop by just for “Miss Ruth’s” hand chopped barbecue and to enjoy the fellowship with Doug and Paulette Jones, who have owned Country Kitchen for more than 13 years.

Hrs: Tues.-Fri. 11a.m.-8 p.m.

Sat. 7 a.m.--8 p.m.

Sun. 11 a.m.--4 p.m.

Location

Betty Womble from Sanford tells me that busloads of folks ride over from Sanford to see the famous Christmas lights in Meadow and then stay to eat at Meadow Village. She raves about the seafood and the homemade desserts. “The chocolate pie is to die for; it’s delicious. And there is a really nice salad bar.” Village Meadow’s owners, Julia Raynor and her son Timmy are proud of their low prices—a little over six dollars for the lunch buffet and about ten dollars for the huge spreads in the evening and on Sunday at noontime.

Hrs: Sun., Tues., Wed., 11 a.m.-2:30 p.m.

Thurs.-Sat. 11 a.m.-9 p.m.

(Closed Mon.)

Location

Although Gypsy Gilliam and her son Tony have added some modern features to this historic gathering place, the key to the good eating at the Farmers Market Restaurant is still the incredible source of fresh vegetables from the state Farmers Market, where food growers from all over the region bring their best produce. But there’s more to it. These folks also know how to cook it right. Squash, greens, collards, beans, corn. And don’t forget the biscuits or corn bread, iced tea, and friendly service.

Hrs: Mon.-Sat., 6 a.m.-3 p.m.; Sun., 8 a.m.-3 p.m.

Location

Although Gypsy Gilliam and her son Tony have added some modern features to this historic gathering place, the key to the good eating at the Farmers Market Restaurant is still the incredible source of fresh vegetables from the state Farmers Market, where food growers from all over the region bring their best produce. But there’s more to it. These folks also know how to cook it right. Squash, greens, collards, beans, corn. And don’t forget the biscuits or corn bread, iced tea, and friendly service.

Hrs: Mon.-Sat., 6 a.m.-3 p.m.; Sun., 8 a.m.-3 p.m.

Nancy Olson, the world-famous bookseller at Quail Ridge Books in Raleigh, told me about Pam’s. “It’s one of the best country cooking places, ever,” she said. “ It’s got the best red-eye gravy in the area, and there are always interesting people there.” When we finally met there for lunch one day, I found out what she was talking about. The southern style vegetables (collards, okra, and corn) that were offered with my fried chicken were perfectly “home cooked.” I loved the banana pudding and wished that I had had a little more room.
“Pam Medlin has been in the business since she started busing tables at a restaurant our family owned in Henderson,” says Pam’s mother, Peggy Robinson. That family tradition continues at Pam’s. Her brother, Clay Wade, is a cook and her sister, Tammy Edgerton, is a waitress. Some of the regular customers, who eat breakfast and lunch there every day, are like family, too.
5111 Western Blvd
919-859-9990
Hrs: Mon-Fri. 6 a.m. –2 p.m.
Sat. 6 a.m. –Noon

Location

This diner is the breakfast place for many Chapel Hill people. Lunchtime hamburgers and other diner food make it popular at lunchtime. At supper, the meatloaf plate is their signature dish. And if there are children jumping up and down in a booth or riding the stools, they’re probably my grandchildren enjoying one of their favorite places.

Hrs: Tues.-Thurs., 7 a.m.-8:30 p.m. Fri., 7 a. m.-9:30 p.m. Sat., 7 a.m.-8:30 p.m. Sun., 8:30 a.m.-2 p.m.

Location

Margaret’s began as a Mexican and Southwestern style restaurant. It still holds to its roots, but over the years, since the owner Margaret Lundy has emphasized the use of fresh local ingredients, there has been a gradual shift towards local cooking styles as well. It has become a local gathering spot for Chapel Hill folks even though it is a few miles from downtown. Since it is only a minute away from I-40, it gives the traveler an opportunity for a good meal and for those who love the place, a quick and easy way to get spend a few comfortable minutes in Chapel Hill with the locals.

Hrs: Mon.-Thurs.11:30 a.m.- 2:30 p.m.; 5 p.m.- 9p.m.

Fri. 11:30 a.m.- 2:30 p.m.; 5 p.m.- 10 p.m.

Sat. 5 p.m.- 10 p.m.

Location

When my friends at the Kernersville News told me that folks line up for the good country cooking at Plaza Restaurant, I decided to give it a try. The restaurant is spiffy clean, and, at lunchtime, it was completely full. Undoubtedly, one of the secrets to the Plaza Restaurant’s success is variety. Owner Stephen Kroustalis serves a different set of specials every day, always with a big selection of meats and fresh vegetables, at prices ranging from $7 to $9, just the way his uncle Alex did. Stephen, who became manager in 1999, succeeded his uncle as owner in 2007. Alex had bought Plaza Restaurant in 1995 from friends whose success with the restaurant he respected. Nevertheless, he gathered a group of experts to make suggestions about what changes he should make. After due deliberation, they told him, “Change nothing but the lock on the door.” Alex followed that suggestion.

Location

For my meal at The Diner, I sampled the breaded tenderloin along with my scrambled eggs. Owner Steve Eaton Jr. explained that, while the breaded tenderloin is a mainstay, the most popular item is the black skillet pan gravy, which is served as a separate dish. Eaton’s grandfather, Raymond Eaton, opened The Diner around 1968 in a nearby building. Raymond learned to cook while in the U.S. Navy and at the old Zinzendorf Hotel in downtown Winston-Salem. Later, he bought a small restaurant with nine stools and a counter for about $300. The business expanded, and in 1979, Raymond Eaton sold the business to his son, who sold it to Steve Eaton Jr. in 1996. Steve’s grandmother makes some of the desserts — banana pudding, homemade cobbler, and pies.

Hrs: Mon.-Fri., 5:30 a.m.-2 p.m.; Sat., 6 a.m.-noon.