On the menu
• Potter’s Pork Chops — Served with two eggs any styls, hash browns or country-style grits, biscuits or toast and jelly, $7.25
• Pigs in a blanket — Three link sausages rolled in buttermilk pancakes, $6.75
Lunch plates are $7.49 and include a choice of one meat and two veggies and dinner plates are $8.50. Both include drinks. Here’s a sampling of what’s on the menu daily at The Potter’s Country Cookn’:
• Tuesdays —Chicken liver and baked and fried chicken
• Wednesdays —Meatloaf, fried chicken and ribs
• Thursdays — Fried chicken, pork chops and Potter’s shepherd’s pie
• Fridays —Fish and fried chicken
• Saturdays —Wings, ham and ribs
• Sundays — Ham and baked and fried chicken
The Potter’s Country Cookn’
1955 B Gravel Springs Road, Dacula
• Open since: July 18
• Owner: Dacula resident Sandra Clack, who has been in the food industry for more than 12 years
• Location: The Potter’s Country Cookn’ is at the corner of Gravel Springs Road and Braselton Highway adjoined to a Chevron service station in suite B. The location is next to the Kroger shopping center.
• Hours: 6 a.m. to 8 p.m. Tuesday through Friday, 7 a.m. to 5 p.m. Saturdays and, starting Feb. 2, the restaurant will be open Sundays until 5 p.m., with breakfast beginning at 7 a.m. and lunch served at 11 a.m.
• Atmosphere: The restaurant is cozy with a brightly colored dining area that has regular and high-top table seating for up to 50 people. The red and white checkered tablecloths give Potter’s a country feel.
“The idea for the place is to be just like our mother raised us, as a family,” Clack said. “I want people to feel personable, the sense of warmth, the sense of freedom and the sense of family.
• Menu: The Potter’s Country Cookn’ approach to food is “from the garden to the kitchen, from the hand to the pan, not the can.”
“Everything is made from scratch,” Clack said. “Nothing comes out of the can. We don’t do fancy cooking, we just do plain old country cooking like grandma used to do.”
Potter’s has both breakfast and lunch/dinner menus. One of the most popular menu items are the daily made-from-scratch biscuits. The recipe was Clack’s mother’s. In fact, most of the food is made from recipes that belonged to the late Francis Taylor, including Ma’s Banana Pudding.
Fridays are popular days at Potter’s and have been dubbed Fish Fridays. Clack serves up catfish, tilapia or whiting. Ribs are also a popular item and are on the menu for Wednesdays.
Depending on what you select from the menu, you might have a short wait, as most of the food is made to order.
“There’s nothing like getting a good fried product with good, hot, fresh vegetables to go with it that’s mixed with your own little twist of cooking,” Clack said.
When customers ask Clack what she puts in her food, she replies, “I put a little dab of this and a little dab of that, and a lot of that came from my mom.”
The menu at Potter’s is subject to change, as other items may be added. Saturday’s menu is always a surprise as Clack decides sometime during the week what will be cooked.
The restaurant also has a drive-thru. Customers can call in orders and pick them up via the drive-thru or just order there.
• Things you might not know: The name Potter’s comes from the Biblical reference in Jeremiah to a potter and his clay.
“We are the potters cooking this food,” Clack said.
The Potter’s Country Cookn’ has partnered with C&C Consulting Services, owned by Yvonne Cox to host breakfast Bingo for seniors and individuals with special needs from 9 to 10 a.m. every third Tuesday. Clack said she is open to partnering with other organizations.
“We don’t have enough of that,” she said. “We need to see businesses focus more on the community.”
Two different church groups hold their meetings at Potter’s and Clack is open to hosting additional meetings and events.
“I just want people to know we are available for community service,” Clack said.