Catfish is the specialty. Garden and Gun Magazine describes it this way: "Reader Alysia Cook, who’s taken with Spruell’s 'phenomenal' catfish, writes that the restaurant is 'way off into the woods.' Owner Becky Heigle calls the description charitable: 'We’re twenty-five miles from Texarkana,' she says. 'For people to drive this far, the food has to be good.' Loyalties are divided between the catfish and the fresh cabbage slaw, served with a side of mustard-based dressing. 'Everyone calls it honey mustard, but it’s not,' Heigle says of the recipe her great-grandmother imported from Germany. 'Customers eat it on their fries, fish, and everything.' ”
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