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Takeaway: Scrambled Southern Diner serves more than just breakfast! They have a full menu of sandwiches and a blue plate special every weekday. The food, like the space itself, walks the line between sophisticated and down-home and much like the staff, is welcoming and friendly.
At Scrambled, not only can you get a top quality meal at a reasonable price, you can also feel good knowing that your dollars are truly supporting North Carolina farmers and businesses.
Just down the road from UNCG on Spring Garden Street, Scrambled serves their top quality food in a classy yet comfortable dining room and on their inviting patio.
All the eggs—from those you order over easy with your steak and eggs and the ones in your pancakes—come from North Carolina farms and suppliers. There’s collards and grits from Faucette Farms, microgreens from East Branch Ginger, products from Homeland Creamery and over 120 pounds of Neese’s sausage every week (not including their links!). In the spring and summer, almost all their herbs come from just outside the backdoor of the restaurant.
On a related note, I’m particularly excited about their catfish and shrimp because it’s all sourced from North Carolina and supplied by New River Seafood. Knowing the shrimp and catfish are from the US is very comforting considering the difficulty tracing fish and seafood to responsible (and safe) producers.
Sarah Keith and Chris Blackburn are the dynamic duo behind not only Scrambled, but Lindley Park Filling Station and Josephine’s catering. I had the pleasure of sitting down with Chris, the co-owner and executive chef, to chat for a few minutes at about the 6-month anniversary of Scrambled’s opening. Well, not that he gets a chance to sit down much—he’s a consummate host—checking in with diners to make sure their meal is satisfying, filling in as a greeter to make sure no one has to wait at the door, and generally keeping a look out to make sure everyone enjoys their meal.
Chris started cooking in his mother’s kitchen growing up, and had his first job at Cousin Gary’s in Pilot Mountain when he was just 15. He’s been working in food service over 20 years, with a brief stint in aviation.
Tastiest things on the menu? While Chris says they have a “Damn good breakfast!” he also likes their burgers, Hoppin’ John cakes, and pancakes with their made-in-house apple butter. He challenges you to eat a full stack of their pancakes. Their jams, jellies, fruit butters and sauces are all made in house.
They’re open every day of the week, but get there before 3pm when they close and make the space available for private events. And it is a lovely space: the tables came from Sarah’s dad’s barn, constructed from American chestnut and felled in a storm–they collected the wood, one piece at a time, and cut and planed the pieces themselves. The seat backs are old postal sacks lovingly sewn and tacked into place by a friend.
Speaking of, they regularly host special dinners; check their Facebook page for their next beer and wine dinner.
Go check them out, and let me know if you finish off that stack of pancakes!
908 Cridland Road
Restaurant Phone: 336-285-6590
Saturday & Sunday: 8am-3pm