MANNING - Porkchop Wednesday. Seafood Tuesday and Saturday evenings. Fried chicken and pork barbecue every day. All that deliciousness and more is on the menu at D&H Bar-B-Que, a staple on the Manning restaurant scene since 1947.
While the menu …
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While the menu items might have varied over the years, the sauce is the same spicy, vinegar-based sauce on the traditional "pit-cooked barbecue" that has been luring locals and visitors alike for the past seven-plus decades.
"If it's not broken, don't change it" is the mantra behind why D&H has customers returning again and again to the family owned and operated buffet-style restaurant, according to Patrick Brailsford, who runs the restaurant alongside his father, Henry Brailsford, who purchased the restaurant the year Patrick was born.
"Eighty-five to 90 percent of our customers are our friends and buddies," Patrick said. "We know almost everyone who steps through the door."
Patrick, who has worked alongside his father for the past seven years, said his father is usually at the restaurant by 5:30 or 6 every morning and most days doesn't leave before 8:30 or 9 in the evening.
D&H Bar-B-Que, 412 S. Mill St., is open five days a week from 11 a.m. to 8 p.m. and for lunch only on Sundays. The restaurant is closed on Mondays.
On certain days, the buffet features lunch and evening specials. Wednesday, D&H serves up fried pork chops. Thursday, folks can enjoy baked chicken. On Saturday, break out the rice for a bowl of steaming catfish stew. Every Tuesday and Saturday evening, folks can get your seafood fix with Calabash-style fried shrimp, fried clams, fried catfish, deviled crab, catfish stew and Lowcountry boil with sausage, jumbo boiled shrimp and corn on the cob. On those two nights, the buffet also has fried chicken and barbecue along with vegetables and hush puppies.
Along with a variety of vegetables, the buffet offers coleslaw, potato salad, mac and cheese and yams. Dessert is also included, and what Southern meal wouldn't be complete without homemade banana pudding? Locally make pies and cakes are also featured most days.
D&H even has a banquet room for small gatherings.
Last-minute friends arrive in town or you need a birthday, anniversary or business party catered? D&H can come to the rescue with everything on its menu and then some. From a handful of people to more than 1,400, D&H can cater any event.
With Thanksgiving within a few weeks followed closely by Christmas, let the folks at D&H handle that big bird. Call them a week in advance, and they'll have your turkey ready for the big day with fixings and dessert too. You won't even have to dirty the kitchen, unless you want folks to think you "cooked" the meal.
"Business has really grown over the past several years," Patrick added. "And, we're very grateful to our loyal customers."
Patrick said that D&H is blessed to have employees who have worked at the restaurant for decades, including Norine Pringle, who has been working at D&H for 32 years.
"They are good people," Pringle said with her famous smile.
Patrick and Pringle referred to the restaurant as having a "friendly, family atmosphere."
"I just want everyone to know how much we appreciate their patronage," Patrick added. "We wouldn't be here without them, and we really want them to know how much we appreciate their business. They are more than our customers. They are our friends."
For more information on D&H catering, give them a call at (803) 433-2189.
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