From Our Editors
Armed with fresh ingredients, Ronald uses fryers and smokers to create southern dishes such as gumbo, beef links with barbecue sauce, and smothered pork chops. Entrees on colorful plates pair well with sides such as red beans and macaroni salad. For dessert, Ron and his crew serve up sweet-potato pie and peach cobbler. At the end of the day, Ron donates all of the restaurant’s leftovers to locals in need of a hot meal.