Wednesday, August 8, 2012
Lou’s Burger House is beefing up its reputation as a place that dishes out mouthwatering homemade food.
The Rossville restaurant just began offering barbecue items and is now staying open later three nights a week to make sure everyone can get their fill of the crowd favorite, in regards to which staff members say, “Our butts will drive you nuts.”
The new hours are Wednesday, Thursday and Friday from 5-8 p.m. and Saturday from 1-6 p.m.
“I know everyone says their barbecue is the best, but we really love ours,” said Ashley Logan, who created the new recipes with the help of Bryan Jones, bringing barbecue to the restaurant this July.
The new barbecue nights are a second job to all but the group has so much fun doing it that it doesn’t really seem like a job at all, she said.
Logan describes the atmosphere at Lou’s as “Rossville’s hometown Cheers,” where you walk in and everyone knows your name.
“We’re a bunch of friends and we really have a lot of fun; it’s a special atmosphere here,” she said. “We might be singing and dancing while we are washing dishes, but we’d be doing it anyways.”
The menu features everything from smoked Boston butts, ribs, chicken, beef and pork to baked potatoes smothered in barbecue pulled pork along with an assortment of sides including homemade potato chips. A variety of homemade sauces is available for topping and dipping, with the newest addition being a hot sauce, which is “on fire,” according to Logan. She said their special dessert, Poor Man’s Peach Cobbler, is a favorite among customers.
The small family restaurant offers a tasty meal at a fair price, she noted. During lunch customers can get a meat and three sides for $5.95 and at night a barbecue plate of pulled pork with two sides and Texas toast costs $8.99.
“We have poured so much of our lives, work and dedication into this,” Logan said.
She credits her mother Leanne, who bought the restaurant seven years ago this June, for her amazing work ethic of putting in 10 hour-days, six days a week, since the restaurant’s opening.
“It’s most rewarding when people say they love what you’re doing. It really builds you up,” said Logan. “We have a good time and have fun with it, you can tell.
“We appreciate everyone coming in and supporting our business. They walk in a customer and leave our friend.”