Track's End: A highway-side oasis

Carrot cake at Track's End. (Photo by Mark Gilliland)

You know Track’s End makes a mean pot roast when, scorching summer temperatures notwithstanding, it remains one of the diner’s best-selling dishes, available on special on Wednesdays. The same could be said for the restaurant’s meatloaf, offered on Tuesdays, or its chicken and dressing, previously available only on Sundays but, due to demand, now also offered on Thursdays.

The chicken and dressing recipe recently got a revamp, too. Now, said lead server Paula Silmon, it features more of a country-style rotisserie flavor.

But if she had to pick her favorite dish, Paula said it would be Track’s End’s vegetable casserole. Made with chopped vegetables, cream of mushroom soup and crumbled Cheez-Its, the recipe came from the home of longtime Track’s End General Manager Stacy Cofer.

“It’s got a little bit of crunch and a little bit of spice,” said Paula, as she placed a cup of the casserole before me. “Try that, and you’ll probably name your kids after me.”

Indeed, Track’s End is like one big, happy family, especially on the weekends.

“People are talking over booths, paying for others’ meals,” Paula said of the restaurant’s weekend atmosphere. “You won’t make it through that front door without someone asking your name, where you’re from. I work weekends by choice.”

Throughout the workweek, Track’s End is busiest during lunch. But, said Stacy, it’s a great place to have a peaceful dinner, particularly if you find yourself stuck in Amnicola’s rush hour traffic.

“They call it the Amnicola 500,” Stacy said. “People speeding, getting into accidents. But if you just pull into here, have a nice dinner — an hour later, the traffic is gone.”

But, should you finish your meal and still see a line of stopped cars, it’s probably best to wait inside a little longer. Take it as an opportunity to linger over a slice of carrot cake, peach cobbler or peanut butter pie, all of which are made fresh daily.