For a lot of local fried-chicken fans, the Van Noy family’s pan-fried bird, served here as family-style dinners since 1973, is right up there with the iconic Stroud’s. This reputation lingers because the restaurant’s first cook was the legendary “Chicken Betty” Lucas. Betty flew the coop but not before teaching her pan-frying secrets to the sons of founder R.C. Van Noy. A few things have changed since the 1970s: The bird is now fried in both vegetable and soybean oils instead of lard. But the reasonably priced dinners still include a tossed salad, potatoes, gravy, green beans and biscuits. For home-cookin’ lovers who want something other than chicken, the restaurant serves hot roast-beef sandwiches, chicken-fried steak, filet mignon, pork chops, catfish and deep-fried shrimp. There’s not much for vegetarians here, unless salads and fried cauliflower fit the bill. — Charles Ferruzza
Price: $$
Payment Type: All Major Credit Cards, cash
Parking: Free, Lot Available
Reservations: Recommended for Large Parties, Call-Ahead Seating Available
Attire: Casual
Extra Info: Noise Level: Loud
