ON THE MENU
• Two egg special — Two eggs cooked to order, serves with three bacon strips or two pork sausage links or patties, hash browns or grits, toast or biscuit and coffee ($6.75)
• Chicken salad — Grilled or crispy chicken strips on top of a bed of lettuce, tomatoes and cheese served with fresh cut fries ($7)
• Chicken sandwich — Grilled or crispy chicken breast on a grilled kaiser roll with lettuce and tomato, serves with fresh cut fries ($7)
• Eight ounce choice Angus beef hamburger — Cooked to order and served on a toasted corn dusted bun topped with lettuce, tomato and onion, served with fresh cut fries ($7)
Papa Chuck's Bar-B-Q and Biscuits
251 Scenic Highway, Lawrenceville
• Open since: July
• Owner: "Papa" Chuck Reeve
• Location: Papa Chuck's is located at the intersection of Scenic Highway and Gwinnett Drive, where the Gwinnett Diner was once stationed.
• Hours: 6 a.m. to 2 p.m. Sundays through Thursdays, 6 a.m. to 10 p.m. Fridays and Saturdays
• Atmosphere: The inside of Papa Chuck's looks like a Huddle House ... because it was once a Huddle House. The restaurant is long and narrow with booths and a bar top counter for dinersm, plus an additional room that was built on to the side of the building.
The walls are white and red with vintage signs. Owner Chuck Reeve calls it "eclectic." But overall, Reeve wanted a place to hang out with his buddies, like he did when the restaurant was the Gwinnett Diner.
"The cast of characters in here at 6 in the morning will crack you up," he said. "Somebody is always arguing with somebody about something. When you get 10 or 12 old guys drinking coffee and talking, someone is going to stretch the truth somewhere.
"This has always been a place where people like to hang out, so that's the concept we're working from."
Papa Chuck's is only opened for dinner on Friday and Saturday nights until business picks up in the future.
• Menu: Reeve decided to start a restaurant because cooking has always been a pastime for him. He's been a competitor in several competitions around the southeast, including those for barbecue and Brunswick stew. When he's not vying for a trophy, Reeve appears as a judge during these regional cook-offs.
At his eatery, Reeve makes everything in the morning.
"Everything is homemade," he said. "I come in early in the morning to make the gravy, biscuits, grits and stuff. When you sit down at a table here, I hope it's reminiscent of sitting down at mama's house."
They also make fresh cut fries, onion rings, chicken tenders and cole slaw daily.
The owner's pride and joy is his barbecue, which he makes with a dry rub and smokes for hours. If you like sauce on your meat, there are several varieties to squeeze on yourself. Reeve prefers that you add sauce to your taste.
No matter what, Reeve just wants people to enjoy eating as much as he loves cooking.
"I've always loved to cook. That's what it's all about," he said. "It's good tasting -- I never said it was good for you, but it's good food."
On Friday and Saturday night, guests can try Reeve's baby back ribs and slow smoked brisket.
• Things you might not know: Reeve also owns a garage and towing company in Lawrenceville.