This family-owned operation delivers simple, down-home CFS, served in blue plate-special, meat-and-three fashion (a mammoth double-sized serving comes with two sides). So, if the hand-battered beef itself doesn’t test the limits of your belt, sides like okra & tomatoes, mac & cheese, buttered corn, and broccoli & cheese should do the trick.
Chef Jon Stevens’ modern American cuisine showplace gives the traditional CFS a brunchy update that’s also a play on chicken & waffles. Ribeye is the beef cut of choice here, and it arrives with herb waffles, all under chorizo gravy and poached eggs. If weather permits, sit on the patio and watch bedeviled Bishop Arts visitors try to find parking across the street.