The Loveless Cafe: Its History and Recipes Make It a Southern Institution

The Loveless Cafe

     It's been a somewhat bumpy road at times for The Loveless Cafe since its opening in 1951.  That was a time when folks would drop in from U.S. Highway 100 to be guests of Lon and Annie Loveless in their cozy home for some real Southern cookin'.  In spite of many owners through the years, the recipes have been the stalwart for keeping the authenticity and hospitality alive at the cafe.

Sunday Dining

     We've visited three times over the years and each one has been a nice experience.  The biggest downfall is the possible wait time.  Our second visit was over an hour wait on a rainy Sunday afternoon, but the other two were immediate seatings on Wednesday morning and Sunday evening.    

Southern-Fried American Catfish

     Of course, we have some favorites on the menu.  Eric is all about the Southern-Fried American-Raised Catfish.  It's some of the best.  Served with hushpuppies, he chose the Marinated Cucumbers and Onions along with the daily feature, Creamed Spinach.  Simple comfort food down well.  

Smoked Boneless Pork Chops

     I chose the Smoked Boneless Pork Chops that are grilled and glazed with Loveless Peach Preserves, an Annie recipe from the archives. One sees meat and fruit dishes a lot on menus these days, so it's good to know that The Loveless keeps the trend torch burning in the country kitchen.  Did I mention how good they were?  Well, they later inspired fruit marinades, rubs and pankos at my workplace, Alimento Ventures.  I always go for the Homemade Creamed Corn as a side dish.  One taste and you'll know why.  The Macaroni and Cheese is OK, but nothing like some of the other sides.  

Loveless Fried Chicken

The Biscuit Maker

     Another hit among our group was the Loveless Fried Chicken.  Crispy and juicy, it's a Sunday dinner winner.  Let's not forget the biscuits that Annie started making in the forties.  The fact that they still make between 4,000 and 7,000 a day should tell you something!  

Key Lime Pie

     You'll want to save room for dessert, especially if you had to wait and stare at them in the bakery case for a while.  They're all homemade.  Martha was the only one of us to save room on our last visit.  Her choice was the Key Lime Pie.  It was a memorable version—tart and creamy as each of our sample tastings concluded.

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