Published Saturday, October 11, 2008

Peach Home Cooking joins downtown Newnan mix

The Times-Herald

The downtown crowd has been stopping in for a slice of Peach Home Cooking, 30 Perry St., and now co-owner Lisle Millard is hoping to spread the word to the rest of the county.

The new restaurant serves breakfast and lunch, with lunch consisting of a choice of one meat, two vegetables and a dessert.

"It's my first time in the restaurant business," said Millard. "My son, Lisle Jr., is the professional chef."

Menu items include glazed boneless pork chops, glazed ham, country fried steak, turkey and dressing, and "Gussie's BBQ Chicken."

"Some of the recipes are my grandmother's old family recipes," said Millard.

He said Newnan has been "very supportive" during the restaurant's first two weeks of operation, and he admits the service has been "a little inconsistent."

"That's because we are so new, and we're working out all the kinks," he said. "But people have been very patient and we thank them for their support. It's trial and error."

He said their main concern has been "making sure the food quality is up to snuff."

Millard said it's always fresh and original.

"The comments we're getting have been absolutely fantastic," said Millard. "It's like eating at your grandmother's house."

Millard worked as a Realtor for 25 years, but he's happy to be in the restaurant business during his retirement.

"They tell you to follow your passion," he said. "My passion has been so serve up some really good food. I am thoroughly enjoying this."

Customer favorites seem to be the squash casserole, the broccoli casserole, and "the meat loaf is just flying out of here."

He said they're still trying to order just the right amount of ingredients, but it's been a tough thing to figure, and at times the restaurant has run out.

"We've sold out of food every day we've been here," he said.

But despite the hiccups, the customers are clamoring for more, asking when Peach's is going to extend its hours into the evening.

"I think we'll stick with what we've got, for now," said Millard. "But who knows? Maybe in the future."

In the meantime, be looking for specials, he said.

"We're going to try out our red beans and rice," he said. "It's Charleston style, as opposed to New Orleans style. Little creamier, a little spicier. But, oh my, is it good!"