>> IT ISN'T OFTEN THAT A LOCAL EATERY BECOMES FAMOUS MAINLY FOR
FEATURING A LOCALLY MADE PRODUCT, BUT THAT'S THE CASE FOR
JONES CAFÉ IN DOWNTOWN CLAYTON.
BOB GARNER WAS THERE RECENTLY AND HAS MORE IN TONIGHT'S "HOUSE
SPECIAL."
>> YOU KNOW, THERE'S JUST SOMETHING SOUL-SATISFYING ABOUT
BEING IN A PLACE THAT'S BEEN IN BUSINESS SINCE 1958.
JONES CAFÉ, WHICH WAS KNOWN UNTIL VERY RECENTLY SIMPLY AS
JONES LUNCH, MOVED TO A NEW LOCATION ON CLAYTON'S MAIN
STREET IN 1984, BUT IT LOOKS NOW MUCH LIKE IT DID WHEN IT
REOPENED.
BURR JONES AND HIS WIFE, CRYSTAL, ARE THE THIRD
GENERATION OF JONESES TO RUN THE PLACE.
HIS GRANDFATHER WAS THE FOUNDER AND HIS FATHER FOLLOWED FOR
SEVERAL DECADES.
>> I GUESS IT'S PROBABLY THE FRIENDLY ATMOSPHERE, THE
CONSISTENCY OF THE FOOD, AND HAVING GOOD FOOD.
AND A LOT OF THESE PEOPLE HAVE -- HAVE BEEN COMING HERE
SINCE THEY WERE LITTLE.
>> YOU GET THAT OLD FEEL.
YOU CAN TELL NOTHING'S CHANGED IN HERE.
FOOD'S GREAT.
SERVICE IS VERY QUICK.
THE MEALS ARE SIMPLE.
>> ALL THE PEOPLE I'VE KNOWN OVER THE YEARS, I STARTED EATING
HOT DOGS HERE ABOUT 1962.
MY DAD HAD A BUSINESS NEXT DOOR WHERE THE VACANT LOT IS.
AND HOT DOGS WERE -- DRINK WAS A NICKEL, HOT DOGS WERE A NICKEL
AND FRIES WERE 10 CENTS, I BELIEVE.
>> THE BIG DRAWING CARD AT JONES CAFÉ IS STILL RED BRIGHT LEAF
HOT DOGS FROM CAROLINA PACKERS IN NEARBY SMITHFIELD.
THIS IS DONE ALL THE WAY WITH MUSTARD, ONIONS AND CHILI PLUS
SLAW, WHICH IS THE WAY THAT I LIKE IT.
ONE OF THE SECRETS IS SIMMERING THE HOT DOGS IN A MIXTURE OF
DIFFERENT COOKING OILS PLUS A LITTLE WATER.
OH, THE BALANCE BETWEEN THE SLAW AND THE CHILI AND THE MUSTARD
AND THE ONIONS AND THE BITE OF THE HOT DOG ITSELF, OH, I'M
TELLING YOU, THAT'S HEAVEN.
NOW, THE HOT DOG IS SO GOOD, IT'S INSPIRED ME TO EXPLORE A
LITTLE FURTHER INTO ANOTHER BRIGHT LEAF PRODUCT.
THIS IS THE FRIED BOLOGNA SANDWICH WITH TOMATO, LETTUCE,
AND MAYONNAISE.
DOESN'T THAT LOOK GOOD?
MMM.
YOU KNOW, YOU SEE A LOT OF FRIED BOLOGNA UP IN THE PIEDMONT
BECAUSE THAT'S WHERE THE DESCENDANTS OF THE ORIGINAL
GERMAN SETTLERS LIVED, AND THEY LOVED THEIR BOLOGNA, FRIED OR
OTHERWISE.
THE FOLKS WHO EAT AT JONES LIVE DOWN THE ROAD FROM WHERE THE
BOLOGNA IS MADE.
THAT'S SO NICE AND FIRM AND CHEWY.
>> I GUESS IT'S BECAUSE OF THE FAMOUS HOT DOGS THAT I COME.
BUT TODAY WAS THE FIRST DAY EVER THAT I'VE ORDERED ANYTHING OTHER
THAN A HOT DOG, BECAUSE I'D HAD HOT DOGS A COUPLE OF DAYS AGO,
AND I HAD A HAMBURGER, AND IT WAS DELICIOUS.
>> BOY, THAT'S MESSY, BUT IT HAS PICKLES.
IT HAS MAYONNAISE.
IT HAS CHILI.
AND PROBABLY A FEW OTHER THINGS.
LOOKS GREAT.
MMM!
NOW, SEE, THE KEY TO THAT WAS ASKING THE GUY WHO WAS GOING TO
FIX THE BURGER HOW I SHOULD GET IT.
HE RECOMMENDED THESE PARTICULAR TOPPINGS, AND EVEN THOUGH I
CAN'T EVEN REMEMBER WHAT THEY ARE, JUST COME IN AND ASK THE
COOK HOW YOU SHOULD GET YOUR CHEESEBURGER.
THEY SELL A LOT OF THOSE.
WILL BURR AND CRYSTAL'S SON COLIN BE THE FOURTH GENERATION
TO RUN THE PLACE SOME DAY?
WHO KNOWS?
>> IT'S BEEN GREAT.
TO SEE THE BUSINESS, YOU KNOW, CONTINUE ON TO ANOTHER
GENERATION THROUGH THE FAMILY AND TO STAY ALIVE AND BE SUCH A
TRADEMARK TO THE CLAYTON AREA, IT'S BEEN GREAT.
>> FOR "NORTH CAROLINA WEEKEND," I'M BOB GARNER.