As I have mentioned many times in this column, I love to eat, but I don’t like to cook AT ALL.
And my sweet husband Mike, my talented photographer and dishwasher, doesn’t like cleaning up after I cook because I tend to be messy, and whatever I’m cooking may wind up on a wall or counter.
Also, my favorite food is good old Southern cooking, so I was devastated last year when Susie K’s Country Cooking closed. Susie K’s was my go-to place for Sunday lunch (dinner). Therefore, after Mike and I worshipped at Central Baptist of Opelika, we made tracks to Susie K’s, which was only one mile from the church. The food was delicious, and Suzanne Lowery, who co-owned the restaurant with her husband, was a delight, and so was her staff. So losing my favorite Southern food restaurant was tough on this “Pooh-sized” woman.
However, in March of this year, my heart lifted. Why? Because Old Mill Country Kitchen opened in the former Susie K’s Country Cooking building. Now, I don’t usually go to a new restaurant for the first month or so that it’s open because the crowd can be overwhelming.
Actually, the only big crowd I can tolerate is when Mike and I go to Jordan-Hare Stadium with 87,449 other people to watch our Auburn Tigers.
Therefore, in May, Mike and I, along with Eleanor and Ernie, two of our dear church family members, traveled to 1801 2nd Ave. in Opelika to dine at Old Mill Country Kitchen.
When we entered the restaurant, I was so happy to see our servers, Lindsey and Lorena. These two young ladies had previously waited on us at Susie K’s, and they are delightful, sweet, helpful and patient. It’s a great feeling when servers know you.
I really loved the old pictures and signs on the walls of the restaurant. It made me feel right at home, which any Southern restaurant should.
Mike chose the smoked ham chop with sweet potato casserole, speckled butter beans and a roll.
Breaking from my reputation as a fried chicken freak, I chose the meatloaf, mashed potatoes with gravy, turnip greens and cornbread.
Eleanor selected the smoked ham chop, turnip greens, mashed potatoes with gravy and jalapeno cornbread. Ernie ordered the smoked ham chop, sweet potato casserole, green beans and cornbread.
Everything was slap-your-grandma-twice good. Mike said his ham chop was so tender, he could cut it with a fork. Old Mill Country Kitchen is a definite do-over. Trust me, run and do not walk to this restaurant.
Besides our delicious choices, on that Sunday, diners could choose fried chicken (my next pick), rutabagas, deviled eggs (which my sweet Mama called stuffed eggs), pear salad, potato salad and coleslaw.
Recently I had my diabetic checkup with Lynn Hudson, my wonderful endocrinologist, and unfortunately, my A1C was up, so I won’t be ordering any luscious desserts anytime soon. However, Old Mill Country Kitchen’s desserts include an Oreo blast, key lime pie, pecan pie and lemon Bundt cake.
Old Mill Country Kitchen is owned by Shane Pope, who is from Opelika, and Chuck Sumner, who is from Beauregard. We met and talked with Shane, who was really a great guy. Shane told us that the restaurant feeds about 150 to 250 people a day. I hope that number climbs to 300 to 350 a day. I love supporting small businesses, especially those owned by hometown folks.
Old Mill Country Kitchen is open on Sunday from 10:30 a.m. to 2 p.m.; Monday through Friday from 6 a.m. to 2 p.m.; and on Saturday from 6 a.m. to noon. The restaurant serves breakfast from 6 to 10:30 a.m. and lunch from 10 a.m. to 2 p.m.
Old Mill Country Kitchen gets an A+ from this retired English teacher. Remember, “Pooh-sized” people NEVER lie about food. Enjoy!
Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” will appear every other week in The Observer. Wallace may be reached at retiredlangartsteacher2020@gmail.com.