BOONE, N.C. — The Dan'l Boone Inn is known for its fried chicken and its biscuits.
It's a restaurant that has one set meal for breakfast, lunch, and dinner, which workers say takes people back in time.
The biscuits, which are made from scratch, are remade every single day to give people a feeling of nostalgia.
Workers say that same feeling is given throughout the building with antiques located on the walls throughout every room and pictures that remind anyone eating here that this used to be a hospital.
In fact, it was Boone's first hospital. The building was built in 1904 and remained a patient ward for more than 50 years.
Cook Chris Stough says everyone is family in this restaurant. From the customers to the staff who have been working here for dozens of years.
"We have got some people that have come in here a couple times a week. We got regulars that come every year," Stough says.
Stough says they strive to remind you what it was like in the old days when you went to your grandmother's home for a home cooked meal.
How to make red eye gravy
- Start with the drippings from fried country ham. I usually have to add a tablespoon or so of oil to my pan while my ham is frying to make sure I have enough in the bottom of my skillet and to get a few crispy bits left behind to use to flavor the gravy. I no longer use vegetable oil, so refined coconut oil is what I go after. Don’t worry–it doesn’t taste like coconut and has much better health benefits for the body than vegetable oil. Lard would also be fine here.
- Add black coffee and a bit of water to the hot skillet and use a whisk to bring up any bits off the bottom of your skillet. Cast iron or stainless steel works best. This is not the time to ruin your nonstick pans. Bring the mixture to a boil and cook until the mixture reduces by about half–about 5 minutes.
- See how much darker it is? That’s concentrated flavor. I’ve seen some recipes that add sugar here but…that’s not traditional. If you think you need a teaspoon go ahead and dissolve that in if necessary. We’ll try not to judge.
- Serve it warm in shallow bowls alongside your cooked ham with biscuits for dipping in, or over grits.