Jonathan Johnson and David McKown were raised by moms—Miss Lottie and Martha Lu—with a passion for cooking. With many children to feed, each of them became an expert at cooking for a crowd, yet found ways to fill their families' bellies with quality and traditional Southern comfort food. Always cooking from scratch, the mothers' cooking became legendary beyond their homes—and is carried on today in their sons' restaurant kitchen.
Today, Jonathan and David each bring more than 30 years of cooking experience to Johnsons Smokehouse BBQ. Their menu features slow-cooked meats ranging from ribs and beef brisket to turkey and sausage links, most of which is cooked on a custom-built Elite Smoker that burns real hickory wood. For dessert, they bake homemade pecan and sweet-potato pies, which can be eaten by the slice or dunked whole into giant glasses of milk.
The Page an American Bistro showcases a nice mix of soups, sandwiches, and salads. But the real reason to visit this eatery would be its burger selection. Nine specialty burgers fill out the menu, including a teriyaki burger, a bacon cheeseburger, and a veggie version.