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Our restaurant was
originally located on Capitol Hill in Washington D.C. When the lease
there expired we moved to Woodbridge, VA, and opened in our current
location on January 1, 1996. My family has been in the food business in the South for over 100 years. I am personally committed to continue our family tradition by serving the 'World's Best BBQ' and the best prepared side dishes, rolls, sauces and desserts. All our food is made daily using only the finest ingredients. We do not cut corners by using generic brands and other cheap ingredients, nor do we take short cuts in the process of baking our pies and rolls. And last, but not least, we don't use microwave ovens or buy food in cans. Our cooks actually cut potatoes for potato salad, slice cabbage for coleslaw and pick collards to prepare our greens. The only non-traditional thing that we have done is to call our restaurant 'Dixie Bones' rather than using our family name the usual tradition in the south. We make real pit barbeque, using hickory wood to smoke our meat. No preservatives are used and it is not served swimming in sauce. We serve pork shoulders, beef brisket (for you Westerners), chicken and St. Louis cut pork spareribs. Our catfish (Mississippi farm raised) filets are breaded with cornmeal and other secret spices and fried to order. Our bakers prepare seven different pies (apple, cherry, chocolate, coconut, pecan, sweet potato & lemon chess) every morning. They also make dough, form rolls (that are allowed to rise three times) and bake and slice the hundreds of dozens of rolls that we use in the restaurant. Nelson Head Founder and Chairman of the Board |
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