My wife and I had breakfast at this wonderful place yesterday (Saturday the 28 of Jan). We are both in our mid 70′s and have been all over living in numerous places and traveling as I’m retired military. Without a doubt this is by far one of the very best and I mean very best breakfast meals we have ever had. I had the “Whole Hog” and the wife had the “Biscuits and Gravy”. When a person speaks of perfection in food preparation this would be the model to follow. The chef basically makes every thing they use and sell in the restaurant including processing all of his own pork. I grew up on a farm in SW Iowa and we raised a lot of hogs and cattle so I really do know a thing or two about pork. I don’t mean to get off track but I have to make a comment about one of the diners who made a comment about their meat being pink—–well all I can say they no absolutely nothing about pork preparation in this day and age. One does not cremate pork as was the custom back in the earlier days of the last century, as those days are long gone. It is probably one of the safest meats one can eat in this day and age if not the safest. But I digress, the purpose of this note is to really (hopefully) get people who have not tried the Divine Swine to get their butts into this wonderful restaurant and give is a try. I guarantee it will only take once and you will be hooked!!!!! These are fine folks who are preparing food the way it is supposed to be done and the really know what they are doing!!!!! If you don’t go it will be your loss, because my wife and I will eat their on a very regular basis because you just can’t get food this good very often. Fresh, Delicious, Wonderful flavor and most of all a lot of hard word and TLC!!!!!!