Every meal is served with a side of nostalgia at these classic eateries in Pittsboro and Siler City
By Leah Berry | Photography by John Michael Simpson
Chatham County may be growing rapidly, but it is still home to an abundance of classic eateries that stand as monuments to tradition and comfort, where every booth holds a story, and every meal – from melty cheeseburgers and Reuben sandwiches to homemade meatloaf and chicken salad – is served with a side of nostalgia. Here are a few ideas on where to take a bite out of your summer in Pittsboro and Siler City, NC (and be sure to grab extra napkins).
A Lasting Legacy
A dozen well-loved barstools and booths, lively chatter, clinking coffee mugs and the aroma of sizzling burgers are a clear sign that Southern hospitality and good food await at Johnson’s Drive-In. The quaint restaurant is the epitome of a timeless American diner. In fact, not much has changed since it opened 77 years ago.
Leonard Johnson and Christine Johnson opened the business in 1946. “My grandad [Leonard] always had a dream of owning a restaurant,” Carolyn Johnson Routh says.
“It was the first business on Highway 54 between Raleigh and Charlotte, so that’s what kind of put it on the map,” says Daniel Routh, Carolyn’s husband. “Everyone came by here; [it’s] where everyone would stop, because there was nothing else.”
Carolyn’s dad, Claxton Johnson, was 5 years old when his parents opened the drive-in. He couldn’t yet read or write, but would “catch curb and take orders,” Carolyn says.As Claxton grew, so did his responsibilities. Claxton eventually took over the business, and lived and breathed Johnson’s Drive In. “He was never not here,” Carolyn says. He could be found at Johnson’s from sunrise to sunset (and often much later), and always came to do it all again the next day.
“He knew everybody in the community and what they did, and who their cousins were and who they got married to,” Daniel says. “Anytime you needed anything, Claxton knew someone … [the restaurant] was kind of the central hub of the community.”
“It always excited my dad to meet people,” Carolyn adds. “He was a simple man, but he loved the community and loved talking to people.”
Carolyn took over the restaurant after her father’s death in March 2024. “He was an only child and I’m an only child, so it just came on down the line,” she says. The restaurant will eventually belong to her sons, Tristan Stuart and Caemon Stuart – who both currently work at the restaurant.
Johnson’s garners recognition from folks near and far – it’s been a major stop for political candidates, athletes and actors alike. Clay Aiken and Ric Flair are some of the notable patrons that Daniel remembers. He and Carolyn, longtime members of bluegrass and country band Nu-Blu, have even spoken to fans while on tour in Canada who have heard of their Siler City diner.
The couple believes their signature burgers are what beckons customers from near and far. “There is no secret, it’s just quality,” Carolyn says. “It’s just simple food, really.”
While there’s no official burger of the state, Carolyn and Daniel believe Johnson’s takes the prize. The meat is ground fresh every morning and the juicy tomatoes come from Asheboro.
It’s true that the menu is small: burgers, hot dogs, a grilled cheese and fries almost covers it. But that’s the way the Johnson family likes it, and intend to keep it the same for the forseeable future. “We haven’t added a bunch of stuff to the menu to try and keep up with this restaurant or that restaurant,” Carolyn says. “It’s just been what it is.”
Johnson’s also prides itself on consistency. “We’ve had to raise prices, but we’ve never cut quantity or quality,” Carolyn says. They source high-grade meat and grind it fresh every morning. The diner also uses Brookwood Farms chili, Carolina Pride hot dogs and is probably the “oldest customer that US Foods has,” Daniel says.
Future plans for the restaurant are to keep on keeping on. “My grandparents poured their heart and soul into this business, my dad poured his heart and soul into this business,” Carolyn says. “They worked hard every day of their lives to build this legacy, and I’m very proud of what they did.”
“We’re just going to keep it going as long as humanly possible, maintaining the high quality level and the atmosphere and the aesthetics as long as we can,” she adds. “And we’re pretty hard headed, so I expect we’ll be right here for a long, long time to come.”
“It’s really beneficial to have such a small menu,” Carolyn says, “because then you don’t have as much waste. Everything starts out fresh.”
Grab a Booth
Al’s Diner has served home-cooked, country-style dishes in Pittsboro since 1997.
The carefully crafted breakfast and lunch menu, complete with both American favorites and regional specialties, is packed with home-cooked comfort and flavor.
Co-owner Chasidy Parker, who took over the restaurant with her husband Wes Parker in 2022, notes their most popular items as homemade meatloaf, steak tips with sauteed onions and mushrooms, and loaded hamburger steak. Must-try side items include the long-leaf Southern collard greens, broccoli salad and deviled eggs.
In addition to the “typical diner” menu, Al’s serves daily feature plates that include a meat and two vegetables. While specials can vary, there’s a standard weekly lineup (see below). The specials are also posted on Facebook, so patrons can find something that catches their eye ahead of time.
Chasidy believes first-timers can’t go wrong with any of their breakfast menu items. She also recommends the “Hobo” sandwich – complete with slow-cooked pot roast, crispy lettuce and sliced tomatoes – or the homemade biscuits and gravy. All biscuits at Al’s are made fresh from scratch … and you can tell.
So next time you head toward West Street, look for the red and white square building, and you just might find your next favorite dish.
Al’s Diner Weekly Specials:
Monday – Poppyseed chicken; chicken and dumplings
Tuesday – Grilled pork chops; fried chicken; country fried steak
Wednesday – Meatloaf; smothered chicken
Thursday – Steak and chicken tips
Friday – Hand-battered, wild-caught shrimp and flounder
Saturday – Breakfast from 7 a.m. to noon
Tried and True
No conversation concerning mainstay diner food is complete without mentioning Virlie’s Grill. The eatery opened in 2010, and continues to serve up breakfast, lunch and dinner Monday through Thursday from 6:30 a.m. to 8 p.m., Friday from 6:30 a.m. to 8:30 p.m. and Saturday from 7 a.m. to noon.
“We have a wide variety, from chicken salad to ribeyes to everything in between,” part-owner Kain Whitaker says. “We don’t try to be anyone we’re not, and above all we try to make everyone feel at home.”
It’s easy to see why the Reuben sandwich is a Virlie’s Grill staple: local rye bread from The Bread Shop is piled high with corned beef sliced daily and topped with fresh sauerkraut.
If a Reuben isn’t your thing, Kain recommends new customers try out the chicken salad melt. “It’s kind of different … you don’t see people grilling chicken salad and putting cheese on it, but it makes it really good,” he says.
Kain’s go-to order is the patty melt – the dish features fresh-ground chuck, grilled onions and swiss on rye bread – or a secret off-menu item: a grilled Philly cheesesteak wrap loaded with mushrooms, banana peppers and mozzarella cheese.
Steak nights at Virlie’s are another big hit; the diner serves Black Angus prime-grade ribeyes, New York strip, salmon filets, shrimp, chicken, homemade crab cakes and more every Friday night.
“It’s a really big menu, especially as small as our kitchen is, but the team always knocks it out,” Kain says.
“Our biggest thing is consistency,” he adds. “Most of the staff has been here for 15 years, so even if you only come once every three months, the meatloaf should taste the same as it did the first time.”
Virlie’s Weekly Specials:
Monday – Chicken and dumplings
Tuesday – Rotates every other week between fried chicken and prime rib for dinner and shrimp po boy for lunch
Wednesday – Chef’s choice (varies)
Thursday – Homemade meatloaf; flounder and popcorn shrimp
Friday – Steak night
