"What a lovely country breakfast: cured ham, oven-hot biscuits, and a pair of sunnyside-up eggs. Whole hams, wrapped in burlap, are available for sale near the cash register."
Michael Stern
"Note the softened saltine cracker among the stewed tomatoes that accompany this dinner-size slab of country ham; it's traditional in stewed tomato recipes to include either crackers or white bread, probably to soften the sugar punch."
Michael Stern
"I love country ham so much that I have given fried chicken short shrift in past visits to the Southern Kitchen. That's a mistake I won't make again. This is four-star chicken, with skin so luscious it brought me to my knees in gratitude."
Michael Stern
"A close view of Southern Kitchen peanut soup shows that it isn't quite as smooth as it feels on the tongue. Little bits of nut and onion give it extra character. In my book, this is the definitive peanut soup."
Michael Stern
"The sun was just coming up as the front door of the Southern Kitchen opened at 7am."
Michael Stern
"A choice of mementoes in the corner of the dining room near the cash register: Post cards are twenty-five cents each; whole hams can cost nearly fifty dollars."
Michael Stern
"What decade is this Formica from?"
Michael Stern
"Paneled walls, mounted trophy, juke-box, and well-upholstered benches: a booth at the Southern Kitchen is an only-in-America place to eat."
Michael Stern
"Interior of the Southern Kitchen. "
David Peterson
"A great time warp experience."
David Peterson
"A blurry picture of a sharply-seasoned sausage patty. Maybe not as wonderful as the ham, but one of the best breakfast sausages I've had in ages."
Michael Stern
"Top-of-the-line breakfast at the Southern Kitchen is built around a couple of lovely slices of grilled country ham."
Michael Stern
"The peanut soup at the Southern Kitchen is worth the trip."
David Peterson
"The evening's last slice of coconut pie!"
Michael Stern
"Before dinner: the Southern Kitchen at dusk."
Michael Stern
"After dinner: the Southern Kitchen sign glows. It is a beacon of good food in the Shenandoah Valley."
Michael Stern
