G’pops Kitchen

Scott Featherstone
In an interview this afternoon for Historic City News, Scott Featherstone, Owner of G’pops Kitchen, gave us the grand tour so that we could bring our readers up to date on all the improvements since opening their new restaurant in the former Topaz location which closed earlier this year.

Tucked away in the southernmost corner of The Shoppes at Moultrie, G’pops Kitchen has turned into a major asset the thick canopy of oak trees that partially shields their restaurant from the view of traffic along U.S. 1; trees that are providing a beautiful, shaded landscape for the guests seated inside at booths and window tables.

Featherstone has made a considerable investment upgrading the location, cleaning and revamping the entire restaurant menu.

G'pops Kitchen

G’pops is open for breakfast, lunch and dinner seven days a week; closing Sunday at 2:00 p.m.

Breakfast is served from their “all day” menu featuring whole grain buckwheat pancakes, one-eyed griddlecakes, cranberry walnut French toast and eggs anyway you like them. For the lunch crowd, all hamburgers and sandwiches are served with your choice of fresh cut French fries, macaroni & cheese, lentil salad, apple sauce, mashed potatoes and gravy, cole slaw or tossed salad.

G’pops has a variety of lunch entrees such as liver and onions, Swiss steak, pot roast, chicken cordon bleu and a roasted open face turkey sandwich ranging in price from $7.99 – $8.99 most of which include your choice of rice, mashed potatoes and gravy, baked potato, fresh cut French fries, cole slaw or a house salad.

Diner entrees include wild grilled salmon, mahi mahi, chicken florentine, stuffed pork chops and a 16 Oz. t-bone club steak.

Featherstone points out that all of their food is prepared fresh daily; “Beans come in cans – but meat, produce and other ingredients are fresh from the markets and our hand-picked suppliers”. One example was the farm raised, all natural pork used in their special pork roast dinner which was featured last Sunday. No preservatives, full of flavor.

We enjoyed the hand-pattied Angus beef hamburgers served on toasted whole wheat buns. I don’t eat French fries — but not today! Hand sliced potatoes, lightly fried and the perfect compliment to the perfectly cooked burger with your choice of cheese and toppings. One of my favorites.

Photo credit: Historic City News staff photographs

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