Southern Food at Laverne’s Southern Bistro & Bakery (40% Off). Two Options Available.

LaVerne's Southern Bistro & Bakery

11 Ratings

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In a Nutshell

Menu includes pork chops, fried chicken, double cheeseburgers, buttermilk pancakes, collard green sandwiches, and sausage biscuits

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 90 days. Limit 1 per person. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $12 for four Groupons, each good for $5 worth of food for one ($20 total value)
  • $12 for two Groupon, each good for $10 worth of food for two or more ($20 total value)
  • See the menu.

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

11 Ratings

Great experience, wonderful people and food. Worth the time to get there. They made us feel like family not customers and were so great with my grandkids. Grandson loves the fish and chicken and Granddaugther loves the chicken. Awesome experience.
Lorraine M. · October 22, 2016
Cute little restaurant with great owner and staff. Food was amazing! Fast service and very clean!
Jessica B. · October 19, 2016
Excellent food and service! The best meal I've had in a long while! Well worth the trip from Winston Salem! I will be back!
Mike W. · July 31, 2016
Merchant Location Map
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    LaVerne's Southern Bistro & Bakery

    4395 U.S. 64

    Mocksville, NC 27028

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15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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