![]() ![]() In good times and bad, it's what keeps her going. "Oh, it makes me feel wonderful!" she says. Why Busy Bee matters: Customers feel affection for the diner and always tell Gates where they like to sit and their favorite order. Coronavirus may have taken the busy out of the Bee, but Gates says she’s still blessed. Tracy took over six years later, dutifully researching the history and rebuilding the reputation of the kitchen, which had suffered after Jackson’s departure. Mama Lucy will feed you." The grateful missionary told Jackson the Bee would always be busy, and always blessed. A worker at Pascal's told her, 'Go to Busy Bee. "Her son said other businesses on the street at that time would not serve her. "She was hungry and had no money," Gates says. The moral of the story: The Bee was started in 1947 by Lucy Jackson, who once served a hungry missionary who couldn't find anything to eat. "Things are still moving, but at a much slower pace." On the plus side, her rent is "affordable." Outlook: "We want to stay open as long as we can," she says. Gates monitors CDC and restaurant industry websites for updates. Safety protocols: Cooks work in separate rooms. romaine, tomatoes, carrots, rainbow veggie blend, black olives, sunflower seeds, pepper jack, honey dijon. ![]() Scarfed it down anyway, and it was delicious. Unfortunately, there was a slight mix-up: I got smothered chicken instead of fried. Everything was good – especially the collards and potato salad. I ordered fried chicken with collards and mac and cheese and a four-vegetable plate. I called up GrubHub - the first platform I could think of - scanned the restaurant listings for my area, and was jazzed to see the Busy Bee pop up. (Also, Bone's was out of the question.) Aside from pizza, this was a first for me. What I ordered: Alone on my front porch on a milestone birthday, feeling wiped out from yard work and pollen, the thought of delivered food seemed like a gift from the gods. Delivery available via UberEats, Grubhub, DoorDash and Postmates. Service options: Call and pick up inside the restaurant or curbside. The restaurant will personally deliver orders of $100 or more. Choose fried or baked chicken, two sides, yeast rolls or corn muffins, and a half-gallon of tea – for $50. Check digital menu for rotating daily specials (meatloaf Mondays neck bone Tuesdays, liver and onion Fridays). Menu: Southern classics cooked fresh daily: fried chicken, shrimp and catfish chicken and waffles ribs pork chops and a multitude of sides (candied yams, string beans with potatoes, potato salad, mashed potatoes, carrot soufflé, fried okra, rice and gravy, fried green tomatoes, collards) and desserts (peach and blackberry cobbler, banana pudding, sweet-potato pie). Ingredients and supplies are ordered day by day as needed. Delivery radius extended from 5 to 15 miles. Digital ordering process has been revamped and social-media presence beefed up. » DINING TEAM: How coronavirus will change dining coverageĬoronavirus impact: Cut staff from 37 to 10. "We sell more macaroni and cheese than we do collard greens!. ![]() "It's like the top-selling vegetable," she jokes. And yet it's clear Gates hasn't lost her sense of humor: One of her biggest fears, she says, is running out of the Cabot extra-sharp cheddar she uses in the Bee's mac and cheese. ![]()
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