Fried chicken, smoked pork and smoked chicken await guests at cafeteria-style restaurant Nanny's Country Kitchen in Ringgold. Alongside the meat options are veggie-based eats like fried okra, mashed potatoes, baked beans, corn and more. (Contributed photo)
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Each day, the staff at Nanny's Country Kitchen posts the menu for the day on the restaurant's Facebook page, as offerings change daily. (Contributed photo)

Date opened: Jan. 7

Owner: Hugh Harris, whom locals may know as the owner of Farm to Fork, a Ringgold restaurant specializing in refined Southern cooking and, with its recent expansion, pizza.

Location: 114 Remco Shops Lane, Ringgold — which foodies may recognize as the former home of Farm to Fork, which moved into a new, larger building off Battlefield Parkway last year.

Homestyle cookin': The restaurant is named after Harris' nanny, who spent years cooking at Boynton Elementary School before passing her culinary knowledge along. "So there's a lot of family traditions in these foods that are cooked here," said Vickie Godfrey, the new restaurant's manager.

Menu offerings: The chow at Nanny's is served cafeteria-style, with menu options changed daily to give guests a new selection of comfort foods. Regardless of the configuration, the choices always include three meats and nine vegetables, as well as two or three desserts. Guests can visit the restaurant's Facebook page to get a sneak peek of the menu for the day, or just head on in and be surprised.

What people are saying: "'Too much!' It's a lot of food," Godfrey laughed. While the hearty portions have been popular, Godfrey said customers have also taken a particular liking to the restaurant's fried chicken and cobbler. Maybe deep down, she hopes, it reminds them of their own nanny's cooking. "A lot of love goes into this food," Godfrey said.

Discounts: The restaurant offers discounts for seniors, military and emergency personnel.

Hours: Open seven days a week from 11 a.m. to 2 p.m. and 4-8 p.m.

More info: Call 706-937-2228 or connect through Facebook.

— Compiled by staff writer Myron Madden