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Fork in the Road-Simple Twist


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    It's known as Simple Twist for a reason. The owners are North Carolina locals Nathan and Colleen Roby. Their dream fulfillment started with one restaurant partnership that didn't work out but led them by a simple twist of fate to open a new restaurant together. They opened Simple Twist in Garner, North Carolina. Chef Nate believes in sourcing his food locally and blending them into a magic medley of flavor. He mixes Southern and American cuisine with a new twist. That's just what the people of North Carolina and visitors from all over are searching for so it was well received. They now own three locations in Johnson County and have recently opened a bottle shop and tap room that serves beers from Johnston County and North Carolina's craft breweries.

    One farm that the Robys obtain their food from is Smith's Nursery and Produce Farm. Chris Smith's grandfather grew tobacco like most other farmers in this area. His son, Myron, converted over to a nursery and strawberry farm. Today, Chris and his brother are meeting the needs of restaurants like Simple Twist with sustainable fruits and vegetables, ornamental and perennial plants, and free range chickens and eggs. They host visitors interested in hands-on farming experiences. 

    Another local farmer that supplies Simple Twist is Benny Glenn who also learned his craft form a tobacco growing grandfather. Benny and his wife, Karona, grow green peas, sweet potatoes, watermelon, squash, peppers, cabbage, grape vines, pecans, apples, and more without the use of pesticides and chemicals. The Glenns also offer farm experience tours.

    These are just a few of the farmers who supply that food that Chef Nate turns into yummy dishes

    On a recent trip, I visited their Smithfield location and loved the food and friendly service. One particularly yummy dish I sampled was the Fried Green Tomatoes. They're corn meal crusted, deep fried and served with goat cheese, bacon, and basil balsamic. Hard to beat but some of my companions tried the Shrimp and Grits which they swore was equally delicious. We all shared a little of Twisted Guacamole, one of Chef Nate's special secrets. It's made with house guacamole, Applewood bacon, Danish blue cheese, tortilla chips, roasted tomatillo salsa. Even though I'm not a big guacamole fan, this was excellent.

    Back the next day for their famous Sunday Brunch. I considered the Sirloin Steak and Eggs but though about my rapidly expanding waistline and ordered the Western Omelette with Black Forest Ham, Peppers, Onions, White Cheddar Cheese. Yes, I forgot the waistline long enough to have a side of bacon. That expanding waistline syndrome is one of the hazards of being a travel writer.

    Had I not been facing a long drive home, I would have sampled one of their brunch cocktail specials, Mango Bellini, Bloody Mary, or Mimosa.

    Thank Heaven for those simple twists of fate.

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    Public Disclosure-- Please Read
    I recently learned of a FTC law requiring web sites to let their readers know if any of the stories are "sponsored" or compensated.  American Roads and Global Highways' feature writers are professional travel writers. As such we are frequently invited on press trips, also called fam trips. Most of the articles here are results of these trips. On these trips most of our lodging, dining, admissions fees and often plane fare are covered by the city or firm hosting the trip. It is an opportunity to visit places we might not otherwise be able to visit and bring you a great story. However, no one tells us what to write about those places. All opinions are 100% those of the author of that feature column.  

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