Restaurant guide

My fishermen (and fisher women) are going to be able to appreciate this. These filets are the catfish filets we are serving today. These beautiful pink filets have no mudline! Even farm raised channel cats have a mudline. Our fish were swimming on Wednesday afternoon in the James River. You’d have to go catch them yourself to get them any fresher.

Don’t forget we are featuring James River Blue Catfish fried with two sides and hush puppies on Saturday for 9.99. For those of you who missed the crab legs on Saturday we will have some available at the Draft location only. You can always have the Friday fish fry special on Saturday or try the oyster basket. Saturdays are now Seafood Saturdays.

We are having an end of winter season (we hope) special on soup. I have 13 16oz containers of corn chowder (corn, bacon, chicken broth, potatoes) 13 of the vegetable soup (some beef broth in this), 2 containers of stuffed pepper soup, and 1 chicken potato soup. Just $4 a container while it lasts. I will hold for you until end of day tomorrow.

I made too much meatloaf for an event. I have three trays each weighing between 3.5 and 4lbs. I’m willing to sell these for $12 a tray. First come first served. I’ll save it if you call it out here.

Don’t forget today is the day for a low country shrimp boil. Shrimp, sausage, corn and red skin potatoes. 12.99

Seafood Saturdays Return! Saturday, March 9th - Low Country Shrimp Boil (Shrimp, red potatoes, sausage, corn) - 12.99 Saturday, March 16th - Crab legs (1lb), 2 sides, dinner roll - 17.99 Saturday, March 23rd - James River Blue Catfish (Fried or Wood Grilled), two sides, hush puppies - 10.99 Saturday, March 30th - Crabcakes, 2 sides, huppies - 12.99

We are looking for some new members of our team. Full time positions available. We are looking for a good attitude and a desire to make people happy. Call Brad at 5402803254 if you are interested.

The Stuarts Draft and the Staunton Mall locations will be closing at 3pm.

I am opening the restaurant today at 11 without employees there. I’ll risk myself for you to get lunch but I won’t risk my employees coming in. If we are a bit slower than normal bear with me.

We are back open till 8pm starting today. Some may say this is wishful thinking, but we are moving away from winter hours. We are Monday - Saturday from 9am till 8pm. Come see us SOONER than later.

Don't forget to make your reservation for valentine's day. We can even do a family friendly version of the package if you would like to enjoy the evening with those smaller humans you love.

Anyone a fan of chicken gizzards? We have them this week if you love them.

Come celebrate Valentine's Day with us. Reservations are required.

We are getting ready to start doing Seafood Saturdays once again. What seafood items would force you to get into your car, drive here, and eat on a Saturday?

Shrimp and Grits are ready! And these are not your breakfast grits by any means. Savory and rich. Perfect for a cool day.

This big beautiful brisket is starting a 1.5 week curing process to be made into homemade pastrami!!! Look for this later in the month.

We are going to close at 6pm tonight so our employees can get home safely. Sorry for the inconvenience.

It's coming back! Friday January 18th in both Draft and at the mall we will be doing our yummy Shrimp and Grits! This is something we have been asked to bring back, so plan to come and get yours early because this is always something that goes fast.

Do you think the Snow Day will happen??? We do. So, let's load up on pulled pork to enjoy while you watch it snow. Today and tomorrow, buy one pound for $10 or two pounds for $16. Each additional pound will be $8 per pound. Must mention the facebook special. P.S. Don't forget to try the Hershey Bar BBQ sauce as well. It's here for a limited time.

Hershey’s Chocolate BBQ sauce is available again! Try it on the brisket.

For tonight's entertainment we have dancing bacon.

Our new mobile smoker is here!

A recap of our first 30 days.

I'm back on cooking duty! We are going back to the old school ways!!

Cooking St. Louis style ribs and giant spare ribs for the buffet tomorrow