The Story of Wishbone: The style of contemporary American cuisine we put on the table daily at Wishbone is steeped in the home-cooked table fare of North Carolina mixed with a dash of Creole spice. We call it Southern Reconstruction cooking. 

It's Southern food like we grew up with, like we know and love. Some might consider it plain and simple, but take your first bite and the deep flavors and spice-happy aspects come running at your palate full tilt! However, it's been influenced by cooking styles and techniques from France to NYC and Chicago. 

France was home to our grandmother (who heavily influenced our cooking) before she moved to rural North Carolina with our grandfather, a World War I veteran. New York City because it's one of the places Joel spent time and apprenticed, learning to do something a bit new and different with Southern cuisine. Chicago because it's where the three Brothers Nickson opened the first Wishbone on a shoestring. That first 50-seat restaurant at 1800 W. Grand Ave. was a true family affair. Everyone helped from helping during construction to waiting tables--and Mom did all the paintings. 

These days, we see kids that used to sit in our high chairs coming in with their families. They have grown right along with our own, making Wishbone what we always hoped it would be--a community restaurant. 

At Wishbone, a pork chop is still a pork chop. We don't forget the basics and you won't need a dictionary to understand our menu items--but if you would like one for superlatives post-meal, we'll do what we can to get one for you. 

Comfort is our goal through and through for every patron that comes through the doors. And we are a community--of blue-collar workers, people in suits, moms (or dads) out for lunch with the kids, or hobo vegans, for that matter.