Shelby and Julie Hudson, Track’s End’s mother-daughter managing duo, have had big shoes to fill since Stacy Cofer, the restaurant’s longtime general manager, stepped down in early September.
“We’re figuring it out as we go,” Julie said.
But she is being humble. For years, the Hudsons have helped run Track’s End – Shelby in the private attached railway hotel, and Julie in the kitchen. The two have wasted no time in helping to freshen up the 24-hour diner’s menu.
For starters, Track’s End recently added chicken and waffles and steak quesadillas to its menu. Every Friday, for lunch and dinner, the restaurant now features all-you-can-eat fried catfish, fries, hush puppies and slaw. Soon, Track’s End will have more autumn-inspired, cream-based soups on its seasonal menu. In the meantime, diners can feast on a number of new handmade desserts: fresh apple, blackberry or peach cobbler; caramel pumpkin cake; and the best-selling cinnamon roll cake.
“It’s so good heated up. And it smells so good!” said Shelby.
Indeed, at Track’s End, it is business as usual. And business is delicious.
Address: 3435 Amnicola Highway
Hours: 24/7
Phone: 423-321-8010