This 70s landmark was once one of the most popular restaurants in Valdosta. Today, just an empty building and this old sign remain. I’ve been told that Burt Reynolds used to pass through Valdosta on occasion and always picked up a pile of barbeque at C. H. Mitchell’s when he was there. Don’t know if that’s true, or just urban legend, but I like it.
This is a local landmark serving barbecue and soul food.
Several restaurants have been located here over the years.
Bill Ricks writes: Another part of J. W. Daniels’s ventures. He came from a poor, working family. He walked several miles to Soperton to work. He always has liked people and enjoyed providing good service at long hours. He has operated a skating rink, picture show, and a grocery store at the building now occupied by Soperton Farm Center. There’s a photo on my blog in 2006 when he began building at the pictured location. He is a true example of American entrepreneurship.
Long before “hot chicken” was nationally famous, the Top Hat Cafe in Columbus had a devoted following for their version, a bone-in breast served between two pieces of white bread. The restaurant was a local favorite for over half a century and closed sometime in the past ten years. Ray Charles is said to have been a big fan. After numerous requests Will Dockery wrote: Here it is, the Holy Grail of Fried Chicken, Top Hat…I worked with one of the founders’ daughters and talked her out of the recipe. Prep your chicken the night before 1/2 gal of water, 1/4 cup salt. Submerge and allow to soak over night. 6 cups all purpose flour, 1/2 cup cayenne pepper, 1/2 cup red pepper (flakes), 1/8 cup salt. Add ice water until the consistency of pancake batter is reached. Prepare deep fryer with Crisco solid vegetable shortening, heat to 375 degrees. Drop a small amount of batter into hot shortening and after it floats, taste it. Some like it hot. Some like it hotter. Add equal parts of cayenne pepper and red pepper (flakes) to increase the heat. Drain Chicken from salt bath and pat dry, dip in batter and submerge in hot shortening. Breasts 14 min, thighs 10 min, legs 8 min, wings 6 min. Remove from shortening and allow to drain in a colander or on paper towels. And so it goes.
“IF THE COLONEL HAD OUR RECIPE, HE WOULD BE A GENERAL!”
The sign was altered by 2013 and I believe the name of the business has also changed.
Soul Food Every Day – “Just Like Mom”
Shellman Historic District, National Register of Historic Places
In 2015, a friend and I were driving from Columbus back to the coast after a full morning of rafting on the Chattahoochee River. We pulled into Preston about 2:45 and since I’d always wanted to eat here anyway, decided to give it a try. I’ll never hesitate to stop here again. It was some of the best “restaurant” food I’ve ever eaten, and tasted much more like home cooking than almost anywhere else that claims they have home cooking.
I had fried chicken [perfection], lima beans [best ever] and sweet potato pie [heavenly] with fried corn bread on the side. Besides the fact they’re open all day, the staff is genuinely hospitable and treat you like family from the moment you walk in the door. It’s no wonder this place is so popular! Do yourself a favor and go a little out of the way when you’re in Southwest Georgia and stop by Mom’s Kitchen.
Mom’s Kitchen posted on their Facebook page: After 39 years in the business the ladies at Mom’s Kitchen have decided to hang up their aprons and retire. December 31, 2020 will be our last day in business.
If you’re a vegetarian and are missing out on the good greens we all grew up eating in South Georgia, this seasoning is for you. And if you’re not a vegetarian, the seasonings are still great. King Louie Special Blend Seasoning has been around for over 40 years and has been enjoyed by millions.