In January 1984 before interstates and outlet malls, Robert and Donna James found a small 2-bedroom/1-bath home right off the highway that they transformed into the hard-working, good-eatin’ Hickory Hollow.
With the goal to create an entirely different type of dining establishment in these parts, Robert & Donna went back to their roots to pull from the cooking influences, techniques and flavors that they knew well. Robert hailing from Williamston, NC, brought his knowledge of slow cooked & smoked meats such as pork ribs, pulled pork and their regional sauces to the table. Donna, native to the Chesapeake Bay area, shared her love of seafood and all things veggie. Son, Jarrett who could never manage to get away, along with his family will be continuing the tradition for many years to come.
In May 2006, the Hollow earned a little bit of national notoriety ranking third on the list in the USA Today’s “Ten Great American Barbecue Joints”.
Our menu has been in the works for nearly 3 decades as well. On opening day, we offered a whopping selection of four meats and three sides from which to choose. Today we have over 25 entrees and more than sides served daily along with a tempting list of desserts that just may remind you of grandma, they remind us of ours.
We use white hickory sawdust that we drive down from Java, Virginia to smoke our meats. Our pulled pork cooking process takes 24 hours to complete in a cooker that we built ourselves. Our crab cakes and seafood entrées are inspired by Maryland-family recipes, and the always rotating list of vegetables are sourced locally and seasonally as much possible.
Our pig mascot out front was created for the 2000 Rubonia Mardi Gras Parade. We can’t seem to keep a head on him, as it’s an easy target for hoodlums to steal but it seems to keep finding its way back.
The Hollow’s deep love for animals has found it’s way to be a designated rescue and sanctuary. Some are brought to us and some just seem to find their way here so be sure to say hey all our critter residents during your visit.
We love to show off our talents as caterers for small and big events alike, whether it be 10 people or 500, casual or fancy, we know we can knock the socks off your guests and make it a culinary event to be remembered.