The

Hattie's

ESTD
2026

Kitchen

TRD
MRK

Honest comfort food with a vintage soul Slow-cooked · Small-batch · Served with love

See the Menu Book a Table

Today's Specials

Sunday Pot RoastTwelve-hour braise · Root veg

$18

Buttermilk Fried ChickenHot honey · Slaw · Biscuit

$16

Sour Cherry PieUnder glass · À la mode

No. 1

Slow-Cooked Craft

Twelve-hour braises, hand-rolled pasta, and bread baked before sunrise — no shortcuts, no freezers, just honest cooking.

No. 2

Farm to Booth

Everything on the plate comes from farms within fifty miles. Seasonal produce, heritage cuts, and butter worth writing home about.

No. 3

Diner Soul

Inspired by roadside diners and grandma's Sunday table — bottomless coffee, pie under glass, and recipes worth passing down.

EST.
2026

Our little

Story

Hattie's started as a single counter, six stools, and one very stubborn cast-iron skillet. Grandma Hattie believed a plate of food should feel like a hug — and we've been cooking that way ever since.

Every biscuit is folded by hand, every pie crimped the old way, and every cup of coffee is bottomless. Pull up a booth; the gravy's almost ready.

12 hr

Pot Roast Braise

50 mi

Farm Radius

∞

Coffee Refills

Kind words from

Happy Regulars

The pot roast tastes exactly like my grandmother's — I honestly checked the kitchen to make sure she wasn't back there.

Marge DelaneyBooth 4 Regular · Every Sunday

Drove two hours for the sour cherry pie. Would drive four. The bottomless coffee is just the excuse I tell my wife.

Earl WhitfieldTrucker · Route 9

Buttermilk fried chicken with hot honey changed my life. That's it. That's the review.