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Charlotte Amalie
Friday, March 29, 2024
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Open for Business: Sunday Supper

Belinda Davis, left, and Rhonda Edmonds.What’s that aroma coming out of Hook Line & Sinker on a Sunday evening when the Frenchtown restaurant is usually closed?
The unmistakable smells of frying chicken, roast ham and roast pork wend their way to my wondering nose. It’s the Sunday night $15 supper.
"It’s part of my life," said cook Belinda Davis, who along with server Rhonda Edmonds works the rest of the week serving regular Hook Line fare. "It’s what I do," says Davis.
Does she ever! Yearning for something the tropics doesn’t provide, Belinda and Rhonda, southern belles both, decided to bring a bit of southern cooking to their new southern home.
Davis grew up on a farm in South Carolina. "It’s part of life, it’s what I do," Belinda says. "Where I come from, we always had Sunday supper. Always. My mother cooked supper after church. Everybody came."
And this is what it’s about, Davis says.
"A Sunday supper to share with friends, where you can save a couple bucks while you’re at it. It’s comfort food – it makes you feel good."
"We aren’t out to make a killing," she says. "It’s friends getting together. Weekdays, everyone’s in a rush over lunch, so it’s nice to see these same folks come for Sunday supper, when they can relax and chat."
There’s no advertising: it’s strictly word of mouth, so to speak. There’s a choice of five entrees ranging from the best fried chicken I have ever eaten, to baked ham, fried catfish, pot roast or roast pork, along with your choice of two sides and a biscuit or cornbread.
And, my goodness, those sides! Mashed potatoes with the skins, collard greens cooked with pork, macaroni and cheese pie, sweet potato crunch, butter beans, deviled eggs, cole slaw, potato salad and fried okra.
Of course, there’s peach cobbler, along with bread pudding with bourbon sauce, or banana layer cake for $6.50.
For an inveterate foodie, such as myself, the supper is a thing of wonder, worth the burgeoning hips and all.
Jill Anderson and Doug Metzger along with pals Diane and Dennis Parker, agree. Packing up their leftovers, Doug reaches for some more sweet potato, before it goes into the box. "It’s better than ever, tonight," he grins.
The supper is served from 5 p.m. to 8 p.m. The regular HLS menu isn’t served. The belles say the suppers will run through the summer, and perhaps later.
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