When I’m on the road I’m always on the lookout for a place like Louie’s, but alas, those are not easily found. I’ll do the hotel breakfasts of grits, scrambled eggs, and sausage with the DIY waffle makers and pantry style toast or biscuits, but I’m almost always better off just finding a Waffle House and bolting down the All-Star before gassing up again and hitting the road. I missed out on a Shony’s in Natchez for various reasons, but I had high hopes for this place when I found it on my phone when I was preparing to leave Huntsville to return to Natchez, then BR. Probably should have just ordered some cake.
The place tried hard to look the part of a fifties diner with a lot of neon lighting and Elvis pics and who knows, maybe the watery grits and tired omelet were authentic to that period, but we can do so much better now, and it is disappointing when people don’t live up to what’s possible with the easy access to fresh produce and local dairy. I guess I was mainly miffed because they had biscuits and sausage gravy on the menu and just could not produce a quality product. Not saying there should be sausage and gravy police, but how do you stay open if you can’t cut it in that most basic area of the Southern breakfast menu?
I really hate to dog a place like I’m doing now, but I was really disappointed that this was the start to a six hour drive. The staff was nice and the place was clean and the dessert display looked really good–but if you are a restaurant, diner, taqueria, or even just a bar with bar food, you need to get the menu right and hire people that can make the food happen the right way. Bottom line, that is what it is all about.
