I can remember entering Town & Country in the early mornings, the smell of bacon permeating in the air, just as the sun was coming up, and finding Dad already in the kitchen, making the sauces and gravies for the day. At the time, the restaurant was known for its fresh home cooking. Preparing the beef portions for dinner on his 200-pound butcher block  was a daily routine for Dad.

When he first opened the restaurant, Dad would make the bi-weekly trek to the local butcher, Pop of Wilson’s Farm, to order the steaks and beef products. Steaks have always been a hit at Town & Country, and then the only way to get them was to make the visit to the local butcher, to buy fresh cuts and sides of beef, which Dad would trim himself.

In 2011, when Bill and I purchased Town & Country, I found Dad’s old 200-pound butcher block in storage. I couldn’t believe it was still there! This past Christmas, I sent the block off to get it finished and surprised Bill with it under the tree on Christmas morning.

Years later Dad found Mr. Crabill, owner of Crabill Meat in Toms Brook, Virginia. Together they began making sausage using Dad’s reciepe. The sausage was a huge hit at the restaurant and at our greek church, Saint Constantine & Helens in D.C. Dad would make huge amounts of it to be sold at the church’s bizarrs. Of course he was always in charge of the meats. So, if you haven’t figured it out yet we are one of those big fat greek families….yes. I know its corny but it’s true, we roast lamb on a spit and we drink ouzo, dance in the yard in a line and pretend to spit on our kids to keep the evil spirits away. Don’t ask it’s a Greek thing. Sorry I get carried away. Back to Dad.

Everyone loved the sausage including us, so when we decided to open Spitony’s a few years later we ramped up the heat in the sausage and used it for the sausage topping on the pizza as well as for subs, which we still use at Spitony’s today.

To this day, Northside29 is still keepin’ it local. We still order about 500 pounds of the same sausage a month from Crabill Meats.

Choose quality, taste the difference as we always say. And trust us, you can taste the difference. Next time you stop by Northside29 for breakfast make sure to try our quality breakfast sausage, sausage gravy, or the meat lovers omelet and let us know what you think!

-Momma Chock