Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Since he was a boy growing up in Lexington, William Fulbright has loved starting the day with a big platter of Southern Lunch’s crunchy home-fried potatoes, topped with homemade sausage
Since he was a boy growing up in Lexington, William Fulbright has loved starting the day with a big platter of Southern Lunch’s crunchy home-fried potatoes, topped with homemade sausage
Since he was a boy growing up in Lexington, William Fulbright has loved starting the day with a big platter of Southern Lunch’s crunchy home-fried potatoes, topped with homemade sausage
Since he was a boy growing up in Lexington, William Fulbright has loved starting the day with a big platter of Southern Lunch’s crunchy home-fried potatoes, topped with homemade sausage gravy — “and a side of hot sausage, if the craving catches hold of me,” he says. Southern Lunch is a Lexington staple. When lightning
Since he was a boy growing up in Lexington, William Fulbright has loved starting the day with a big platter of Southern Lunch’s crunchy home-fried potatoes, topped with homemade sausage gravy — “and a side of hot sausage, if the craving catches hold of me,” he says.
Southern Lunch is a Lexington staple. When lightning hit the restaurant in June 2007, it nearly burned to the ground. But Herb Lohr, whose grandfather, Herb M. Lohr, opened Southern Lunch in 1925, refurbished the space. When asked whether he thought about not reopening the restaurant, Lohr said, “I’ve never considered doing anything else. This is what I love to do.”
Fulbright’s son loves the eggs and grits. Another reason he and his family keep coming back to Southern Lunch is because “the waitresses are genuinely friendly and helpful,” he says. “It has become a tradition for my son, my father, and myself to have breakfast there almost every Saturday morning.”
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.