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For three years, Southern’s Finest Barbecue and Soul Food has provided fresh food to locals in the spring, summer and fall months.
This year, however, co-owners Timothy White and Arthur Radrick, along with executive chef Michael Adkins, have decided to keep their doors open through the winter.
White sat down with the Dover Post Feb. 2 to talk about why they’ve become a year-round business and what they offer patrons.
Q What made you decide to stay open in the winter this year?
A Last year was really good. We made enough money in the spring, summer and fall that we could afford to close during the winter. But due to how the economy is and what’s happened the last two years, we didn’t make enough money to close down for the wintertime. So we decided we’d stay open.
Q Have you made any changes to the way you run things since your meat smoker is located outdoors?
A We’re still cooking everything the same way. Even though there’s snow outside, you’ll still see the smoker running. We’re still cooking the same way to provide the best quality barbecue in the state of Delaware.
Q What sets you apart from other restaurants in the area?
A Everything is freshly prepared. We don’t use anything premade. Everything we prepare is from scratch. If you come in here for fried chicken, you get fresh fried chicken instead of one that’s been sitting there waiting for two or three hours for someone to come pick it up. We don’t buy frozen food. We get fresh food on a regular basis.
Q Your outdoor smoker is on wheels. Do you travel with it for catering?
A Yes. It’s a traveling smoker. We use it for catering events, festivals, and race weekends. It’s a year-round service we provide.
Q Have you made any menu changes since the economy dipped, and what would you recommend to a new customer?
A We switched it up to make it more affordable to the average working person. You can get a great, fresh-cooked meal for just $7. It’s very affordable. I like catfish sometimes, and sometimes I’m in the mood for beef brisket. Everything is excellent on this menu. It depends on your taste that day.
ADDRESS 1819 S. DuPont Highway, Dover
HOURS 11 a.m. to 8 p.m. Monday to Thursday, and 11 a.m. to 10 p.m. Friday and Saturday
PHONE 724-5518
Email Brian Citino at brian.citino@doverpost.com
For three years, Southern’s Finest Barbecue and Soul Food has provided fresh food to locals in the spring, summer and fall months.
This year, however, co-owners Timothy White and Arthur Radrick, along with executive chef Michael Adkins, have decided to keep their doors open through the winter.
White sat down with the Dover Post Feb. 2 to talk about why they’ve become a year-round business and what they offer patrons.
Q What made you decide to stay open in the winter this year?
A Last year was really good. We made enough money in the spring, summer and fall that we could afford to close during the winter. But due to how the economy is and what’s happened the last two years, we didn’t make enough money to close down for the wintertime. So we decided we’d stay open.
Q Have you made any changes to the way you run things since your meat smoker is located outdoors?
A We’re still cooking everything the same way. Even though there’s snow outside, you’ll still see the smoker running. We’re still cooking the same way to provide the best quality barbecue in the state of Delaware.
Q What sets you apart from other restaurants in the area?
A Everything is freshly prepared. We don’t use anything premade. Everything we prepare is from scratch. If you come in here for fried chicken, you get fresh fried chicken instead of one that’s been sitting there waiting for two or three hours for someone to come pick it up. We don’t buy frozen food. We get fresh food on a regular basis.
Q Your outdoor smoker is on wheels. Do you travel with it for catering?
A Yes. It’s a traveling smoker. We use it for catering events, festivals, and race weekends. It’s a year-round service we provide.
Q Have you made any menu changes since the economy dipped, and what would you recommend to a new customer?
A We switched it up to make it more affordable to the average working person. You can get a great, fresh-cooked meal for just $7. It’s very affordable. I like catfish sometimes, and sometimes I’m in the mood for beef brisket. Everything is excellent on this menu. It depends on your taste that day.
ADDRESS 1819 S. DuPont Highway, Dover
HOURS 11 a.m. to 8 p.m. Monday to Thursday, and 11 a.m. to 10 p.m. Friday and Saturday
PHONE 724-5518
Email Brian Citino at brian.citino@doverpost.com
