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.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.