OPINION —
Back when Mike and I married on Nov. 5, 2005, our family and friends gave us many wonderful wedding presents. One gift we really loved to use was a griddle from our niece Lindsay and nephew Luke.
For many months, we’d use that griddle on Saturday mornings to make fluffy pancakes, and we’d add turkey bacon as a side. Those pancakes were delicious, and we thoroughly enjoyed them.
However, one Saturday, we didn’t make pancakes, and I’m not sure why we stopped. Perhaps our natural aversion to cooking surfaced. Now, on rare occasions, Mike will use the griddle to make us pancakes for supper.
These days, we usually leave pancake making to the experts. Recently, Mike and I met William, Jack, Carol and David, who have been Jack’s friends for years, at Spanky’s Stack House at 25250 US-80 in Beauregard.
I admired the casual, homey atmosphere of Spanky’s. A lot of hunters came to breakfast or brunch that day. There was a cute little girl, who like her daddy, wore a hunting outfit and boots; I loved that she brought her doll with her.
Spanky’s Stack House opened Jan. 26 this year and is locally-owned by Rick and Karen Lanier. We met Karen, and she was so warm and welcoming.
Gypsy, our server, was an absolute delight. She was so friendly and attentive, answering all of my questions.
According to Gypsy, Rick and Karen used to own Franky June’s Weeny Wagon, which they named after Karen’s mama. Some of the recipes used at Franky June’s are now used at Spanky’s.
“Mr. Rick and Miss Karen have taught me everything: how to be professional but people-oriented, how to be a family and have each other’s back, no matter what,” Gypsy said.
In addition, Rick and Karen are concerned about their employees’ families; family comes first with them.
According to Gypsy, Spanky’s Stack House is named after Miss Karen’s brother, who passed away too soon, and his picture lovingly hangs on the wall.
Gypsy also said, “Community is the soul of this place. We change the menu according to what our customers want.”
Gypsy said that their menu is all day, every day. You may order a burger at 7 a.m. if you want one. Also, Spanky’s Stack House will soon have online ordering.
The delicious smells emanating from the kitchen were making me salivate, so it was time for each of us to make a choice, which was difficult given all the tempting items.
Mike chose the sunrise special, which included two eggs to order, bacon with grits and a biscuit. Mike also ordered a side of country ham. I selected the original pancakes with extra crispy bacon.
William ordered the mixed berry pancakes, which included raspberry, blueberry and strawberry combined with a perfect compote. He chose sausage to go with his pancakes. Jack selected the smoked bologna, egg and cheese sandwich with one original pancake on the side.
Mike and I really enjoyed meeting Carol and David, Jack’s friends. They were really a lot of fun, but I digress.
David chose the mixed berry pancakes and bacon, while Carol ordered the mixed berry French toast with sausage.
The conversation slowed quite a bit as we began eating. Everything was slap your grandma two times good. We will definitely be back to Spanky’s Stack House soon. Do yourself a favor: run and do not walk to Spanky’s.
Besides our delectable dishes, Spanky’s Stack House offers diners omelettes, country-fried steak and eggs, fried chicken and waffle, handhelds, burgers, sandwiches and more.
Spanky’s Stack House is closed Mondays through Thursdays. The restaurant is open on Friday from 10 a.m. to 2 p.m., closes briefly, then is open from 4 to 9 p.m., offering the whole menu and steak night; on Saturday and Sunday from 7 a.m. to 2 p.m.; also, Sunday dinner will be served from 10 a.m. to 2 p.m.
Spanky’s Stack House makes the grade with 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. Stacey may be reached at retiredlangartsteacher2020@gmail.com.
