Published: October 31, 2007 02:40 pm         

Offers traditional southern cooking at its best

Southern fried chicken, crispy on the outside and juicy on the inside, can be found on the Gold Plate Restaurant buffet each and every day of the week. J.C. and Judy McMullen, a husband and wife team, are responsible for putting it there 34 years ago.

Constructed in January 1973 on the south end of the city of Valdosta, J.C. and Judy originally leased the Gold Plate Restaurant to a third party. Roughly 10 months later, they decided to operate the small business themselves.

Evans McMullen, J.C.’s brother, shared how J.C.’s and Judy’s first decision as owner and operator of the Gold Plate Restaurant involved the installation of an all-you-can-eat buffet. Showing off the up-to-date feature, which remains exceptionally popular with customers both young and old, he said, “... (it) has made the Gold Plate the oldest, continuous operating buffet in Valdosta.”

Evans noted that, in 1975, a second dining room was added to the Gold Plate Restaurant. In January 1976, he was hired by J.C. as a manager. Seating a maximum of 150, a banquet room was constructed later that same year.

The wood paneling on the walls and the mustard green vinyl-covered chairs are constant reminders of the Gold Plate Restaurant’s early days, as well as its commitment to keeping the good ol’ days alive and well in Valdosta. Robby McMullen, Evans’ son and J.C.’s nephew, said many of the waitresses and cooks have been a part of the restaurant family for 34-plus years. A few others are children of former employees. All of them make an attempt to get to know their customers by name and greet everyone with a hello and a smile.

In August 1981, J.C. and Judy sold the Gold Plate Restaurant to Evans and Robby, who served in the United States Army. On September 1, 1992, Evans sold his share of the business to his son, leaving it in his capable hands, making him the restaurant’s sole owner. He still helps out from time to time, on a limited basis, doing everything from cleaning the greasy kitchen to greeting customers in the dining room to telling one of his many stories.

Evans has overheard many heated political talks and witnessed history in the making during his 30 or so years with the Gold Plate Restaurant. He said there has never been a day that the establishment was not filled with many different personalities.

A minister at four different area Church of Christ locations trying to make the Gold Plate Restaurant a success, Evans shared how he used to solicit new customers by encouraging each and every person he met to “come see Brother McMullen. He feeds the body and the soul and makes a man whole.” It must have worked because the restaurant boasts a large regular customer base, many visiting twice a day, seven days a week, Robby said.

“We do appreciate all of our many loyal and good customers,” Evans added. “and (we) are especially appreciative of the way the south side of town has supported the restaurant.”

“The restaurant and the people have been good to us,” Robby continued.

In January 1997, Robby hired Judy DeWitt as his manager. He believes he inherited a business gene from his maternal grandfather, Louis Pennisi, who immigrated to the United States from Mascali, Sicily, at the age of 16. He opened a hamburger business called Louis’ Lunch in Gainesville, Florida. It’s still in operation today. He died in early April 2003 at the age of 106.

Ordered from a menu, breakfast at the Gold Plate Restaurant includes everything from hotcakes and sandwiches to omelettes and eggs. Ravenous men and women can get a jumpstart on their day with a short stack and sausage or French toast and ham, each served with a variety of syrups, or they might try something simple, like an egg, grilled cheese or bacon, lettuce and tomato sandwich.

Scrambled, fried or poached eggs can be ordered alongside corned beef hash, country ham and red eye gravy or grilled pork chops. Omelettes filled to capacity with either ham and cheese, sausage and cheese or bacon and cheese round out a long list of breakfast favorites at the Gold Plate Restaurant.

The Gold Plate Restaurant offers a different lunch special every day of the week. Boasting a selection of items, customers can choose their favorite meat and their three favorite vegetables and enjoy them with fresh rolls, cornbread, tea and coffee. This is in addition to the beloved buffet, which is offered daily and includes at least three different meats — one of them, of course, being fried chicken— a full salad bar, four different vegetables, a homemade dessert or two, cornbread and yeast rolls.

“We cook everything from scratch and fresh each and every day,” Robby said. “We even cut our own meats. Our chickens are delivered fresh six days a week, and we cut them up ourselves. We have not made a lot of changes over the past 34-plus years. It works for us, so why change it.”