June 9, 2009

Spanning the years

Rudy’s Corner Grill serves up history along with some good home cooking

Bev Davis

RONCEVERTE — It’s about family, tradition, history and promoting a small community. Rudy’s Corner Grill is all that, but primarily it’s about good food.

Proprietor Mike Rodoussakis grew up in the restaurant business. His Greek heritage remains alive through a sign with two Greek words that mean, “Glad You’re Here.”

“My parents came to this area, and they thought the restaurant business would be a good living, and it was. There was a time when Ronceverte was the hub of Greenbrier County. Trains stopped here. There were hotels that were always busy. I can remember when I was young, people were coming and going all the time,” Rodoussakis said.

In the early 1900s, a taxi took people from Ronceverte to The Greenbrier in nearby White Sulphur Springs, he said.

Although much of that original business community is gone and his parents have passed away, Rodoussakis sees a brisk business from Ronceverte and neighboring towns.

Enough business, in fact, that he offers a daily buffet along with a variety of burgers and specialty sandwiches.

There’s a breakfast buffet from 7 a.m. to noon on Saturdays only. On all other days, Rudy’s is open from 9 a.m. to 8 p.m. and 7 p.m. on Sundays.

Buffet favorites are the oven-fried chicken and variety of vegetables.

“Our chicken is baked instead of fried,” Rodoussakis said. “We use a convection oven, so the meat is less greasy and more tender.”

Then, there’s the Burger Deluxe, which starts with about a half-pound of lean meat before cooking.

“A lot of times people split one because it’s too much for one person,” he said. Served along with hand-cut fries, the meal is guaranteed to satisfy the biggest appetite.

Rudy’s can seat 140 people in two dining areas. A back room makes a good place for small town gatherings such as bridal showers, prayer groups or women’s club meetings. The restaurant also provides catering, but folks can always count on a good meal with fast, friendly service by a seven-member staff.

Connie White is one of the servers most often requested, the owner said.

“She has a photographic memory when it comes to what customers order. She can’t always remember names, but once she’s served you, she can remember exactly what you ordered,” he said.

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Keeping a century-old landmark alive was high on the agenda when Rodoussakis took over what was known as The Corner Grill 22 years ago. A Ronceverte native, he had been working in a restaurant in Sarasota, Fla.

A flood swept through the town in 1986, doing serious damage to the restaurant.

“It was just one room at that time. I negotiated a deal with the former owner to operate rent-free until we got the place cleaned up,” Rodoussakis said.

He officially opened Rudy’s in January 1987.

“We opened with two things in mind. The Gateway Hotel Sunday buffet had been popular, so I wanted to offer buffet-style family dining, and I wanted to offer what I call ‘country’ food,” he said.

Despite his ability to whip up Greek dishes such as moussaka, Rodoussakis knew the area wasn’t ready for international cuisine at the time.

“We may be getting to that point, but right now people seem to enjoy a good pork loin, turkey and dressing, pot roast, ham, fried chicken and mashed potatoes and gravy. The basics have worked well for us over the years,” he said. “We try to keep everything as nearly homemade as we can.”

He loves to make desserts, however, and staff and customers alike line up for a sampling of his brownies, fudge or cookies.

“Customers expect homemade cookies on the bar now. You start something, and people expect you to continue to offer that,” Rodoussakis said.

“I do most of the cooking or oversee it. I play a lot. I make more messes than food sometimes, but then, I’m the one who has to clean it up.”

The back room of Rudy’s had a wild assortment of items its owner collects. Oil lamps, dishes, clocks, furniture, knick-knacks — you name it. It’s likely to be found somewhere in the room.

“People think it’s an antique shop. One day a lady was picking up things and brought them up to the cash register. We had to tell her they weren’t for sale,” Rodoussakis said. “It’s just all my junk, but I wouldn’t part with it.”

Rodoussakis said he hopes the laid-back atmosphere where people can chat comfortably while they eat will always be the restaurant’s main drawing card.

“There’s a lot of history in this town and this place has always been a big part of that. It’s a social place where people can get together and enjoy conversation and a meal. I hope that will always be the case,” he said.

Rodoussakis shared a couple of his favorite recipes. “These are things I hope people would be able to go home and make and enjoy.”

Pizza bread

1 loaf Pepperidge Farm French bread split lengthwise

1 jar pizza sauce or plain spaghetti sauce

3 cups mozzarella cheese shredded

1 small package sliced pepperoni



Lay both pieces of bread cut-side up on baking sheet. Apply sauce to cover tops.

Add half the cheese to cover sauce. Apply pepperoni or favorite toppings. Add remaining cheese and bake 15 minutes at 400 degrees F. or until cheese bubbles and begins to brown.

Pina colada pie

Two 6-ounce graham cracker crusts

1 can Eagle Brand condensed milk

Two 8-ounce packages softened cream cheese

One 20-ounce can Dole crushed pineapple well-drained (discard juice)

1 large tub Cool Whip

Juice of one lemon

1 teaspoon vanilla flavor

1 cup chopped pecans

1 cup flaked coconut

2 tablespoons toasted coconut for topping



Combine milk, cheese, pineapple, vanilla and lemon juice. Fold in nuts and coconut. Add Cool Whip and fold to blend. Divide into shells. Add toasted coconut and chill for 3 hours. Enjoy!

E-mail: bdavis@register-herald.com