Indeed, I wouldn’t have found it had it not been for the recommendation of fellow writer Rex Nelson, who keyed me in on the place. And now I’m going to share that secret with you.
Uncle John’s was originally opened in 1984 by John and Lucille Marconi. John started out farming but when business went sour in the 1990s, he turned to
Now, John didn’t believe in advertising. He thought that if the food was good, people would come and share the word. He was right. The word has been passed slowly over the years, and folks seek this place out regularly.
The Marconis had seven children. The youngest, Michael, stayed, and when John passed away in 1994, Michael took over the running of the restaurant.
On that particular night, I had my combo with the manicotti, ravioli and stuffed shells, all with the meat sauce except the spinach shell, which I had with the cheese sauce. Let’s just say the presentation lacked. But everything on that plate was rich, fully spiced and well-enjoyed, especially with the big slices of house made bread offered.
Why did I show that first? Because I’m funny that way. Here’s some more attractive items. One time when I walked through the door I was told before I sat down that I’d want the fried mushrooms. They were served almost too hot to handle with a creamy homemade ranch-ish (but not quite ranch) sauce, and they were marvelous.
But what you really need to get, no matter what else you get, is the bread pudding. It’s far different from anything else you’re going to find. See, Lucille Marconi didn’t care for traditional bread pudding, especially how it was served in New Orleans, because it invariably contained raisins. The texture was different, too.
|My friend Kim Williams got this Italian Beef sandwich on|
one of our trips. Note the "Italian slaw."
5453 Main St
Crawfordsville, AR 72327