The Roanoker - November/December 2016 - 66

Diner Food Bling
Chef Charles Alden takes Southern food favorites like the
pimento cheeseburger and jazzes them up without losing
their traditional comfort qualities.

Williamson Road. Seven of Henderson's steakhouse employees moved with him. Slowly the couple began making
the place their own.
"When we first took over, it was scary," says Henderson
of those early years. "I remember going home one night...
and saying to my wife, 'You know, I've never had a job
I couldn't quit.' Everything we had was attached to the
loan. That was scary. But, you know, we just kept working
and working, and slowly started to see things improve."
Fourteen years later, Hollywood's truly is the easy-going diner experience Henderson imagined. The photography decorating the walls is of family vacations and local
scenes shot by Henderson's son who, coincidentally, lives
in Hollywood, California. The giant United States and
world maps in the back are covered with pins and personal
notes, some in different languages, courtesy of patrons
from around the globe. Henderson says Hollywood's has
built out-of-town regular I-81 customers; from Nashville
to D.C., Atlanta to Pennsylvania.
"One family we watched grow up," says Henderson.
"We knew their dog's name. Bobbie [Morrison, one of
66 | NOVEMBER/DECEMBER 2016

Henderson's original seven] would take their dog water
out to the car."
All these things have helped Hollywood's earn top
spots and Excellence Awards on Trip Advisor. Henderson beams when he mentions this, giving all the credit
to his employees.
"You say food, but I say it's the people that's made this
place. I'm so blessed by my people."
But the food is good. Hollywood's Fried Green Tomatoes, served atop a bed of cheesy grits, had my husband
and me reminiscing of a lunch we ate years ago at famed
Magnolias in Charleston, South Carolina. I also enjoy
Hollywood's Smokin' Bones, a menu item dear to my
Midwestern heart.
After years of living in the South, I have come to appreciate-but never love-vinegar-based sauces. Hollywood's
North Carolina barbecue sauce helps me appreciate them
more. I find it more substantial than the vinegar sauces
I'm used to, with a nice spicy-sweet zip to it.
I am satisfied equally by Hollywood's Honey Ginger
Chicken Wrap as I am Charlie's Pimento Cheeseburger.
To me, these two menu items reflect the sort of yin and
yang of Hollywood's restaurant-diner menu. Henderson
says his executive chef, Charles Alden, does an amazing
job keeping the menu simple but well-rounded. Foods
like Cranberry Salmon served with Sweet Potato Hash,
and Fried Oysters (an item Henderson initially scoffed
at) are as popular as their Fried Catfish and Cobb Salad.
Henderson says every year they evolve their menu, adding
as many new items as possible, deleting what doesn't sell.
As for Hollywood's bakery side, Henderson partners
with Jeff and Teal Batson's On the Rise Bakery downtown.
The partnership is wonderfully symbiotic. Henderson is
quick to give credit and direct customers to the Batsons
when Hollywood's baked goods are praised. He says he
always remembered the actions of Kris Kringle in the
movie "Miracle on 34th Street." That idea of always putting customers first made an impression on him.
Of course it did.
That's what makes Hollywood's a joint in the best sense
of the word. It's a place where good food is joined together
with great service, in an atmosphere where people feel
important; even like stars.
Hollywood's
11am - 10pm Monday - Saturday
7770 Williamson Road, Roanoke.
540-362-1812; hollywoods
restaurant.com
THEROANOKER.COM

http://www.hollywoodsrestaurant.com http://www.hollywoodsrestaurant.com http://www.THEROANOKER.COM

The Roanoker - November/December 2016

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