September 25, 2014
From left, cheesy grits with a egg on top, a side of bacon and rye bread along with a cool malt make one order, and two eggs over hash browns, a side of bacon, a cool phosphate, coffee and a slice of triple berry pie make up two meals at Ladybird Diner.
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Handmade pies, soda-fountain drinks and hot sandwiches among restaurant's specialties
It’s mid-afternoon on a Tuesday, and Meg Heriford is dealing with a “pie emergency.” She’s in the center of the prep kitchen at her fledgling restaurant — surrounded by pies in various stages of progress, cocktail apron caked in flour — rolling out discs of dough, hand-crimping crusts and popping one tin after another into the oven. Ladybird Diner nearly sold out of pie over breakfast and lunch, and if she doesn’t come up with more pronto she’s going to have an upset dinner crowd on her hands.