|
||
|
|
||
|
||
|
|
||
|
Welcome to Sarge's Shack |
||
|
|
||
 SargeӨack began in 1985 as the dream of Wayne Hobbs and Ray
Ყe祳tmoreland. Sarge was know all around the area, and he had
a couple of great recipes that people just couldnt enough of.
So the two built a restaurant and the folks started coming in.
Unbelievably, it burned due to an electrical problem just one month
after it opened! But not to be outdone by terrible luck, Hobbs and Sarge re-built their dream and reopened it the next year.Melvin Dixon was a route man selling Bryan meats in the area. He had 崩red沯m being a barber in Collinwood, TN 10 years earlier and had taken his meat business on the road. He had started Dixieland Meats and was well on his way to a successful career in the food wholesale business.  He drove through Frankewing every week and had watched the
restaurant being built, being destroyed, and being built again. In
late 1989 he heard that Hobbs and Sarge were interested in selling.
As if he didnਡve enough to do already, he got a couple of
friends together and they bought it. They had no restaurant
experience, but they knew they could put out a product the people
would come from all over to eat.Less than 3 years later Melvin was the sole owner of Sarged the original manager from 1985, Mike ﰥye穬l, was back running the place.
Since day-1 SargeӨack has been known for its rice and House
dressing. Sarge made both of these for friends and family for years
before bringing them to the public. And those same recipes are what
have made
|
||
|
After more than 20 years itill . . . .SargeӨack ! |
||
|
SargeӨack famous today. Melvin kept those recipes that
made Sargeࡠlandmark on I-65. And through the years he has added
a few delicious additions of his own to round out the menu.