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Virginia 22170.
While the eatery is under new management, it has been around for 25 years, says Francis, a cook at the restaurant. Most of its clientele are workers, she says.
The place is open between 6 a.m. and 3 p.m. weekdays and Saturdays serving a wide array of “home cooked” breakfasts and lunches. And on Fridays, its open late — to about 8 or 9. The Pit Stop is closed Sundays.
Barbecues, spare ribs, fish, roast beef, corn bread, pepper steak, and veal are just some of the specialities.
Business has been “pretty good” at The Pit Stop, which seats about 26 patrons. Yet, it also features carry-out service for tjipse in more of a hurry.
At present, the familyowned eatery is concentrating on the status quo and has no plans for expansion.
There are a number of holes-in-the-wall in the eastern section of Northern
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