Scott McClard, the 4th generation of the family to work at the restaurant, said they take pride in following the same principles began
by his great-grandfather. "Use the best ingredients you can get, buy the
best quality cuts you can get, and don't skimp on any portions." They
make their side dishes on the premises every day, using the same recipes
his great-grandfather used. "You can't buy this stuff off of a truck.
You can't take beans out of a can and make it taste like my