3440 Branch Drive, Flowery Branch, GA 30542 770-536-3053
country cookin' at it's best!
come join the family!
all roads lead to curts country HOME STYLE cookin'
From fried okra to country fried steaks; home brewed hot coffee to southern sweet tea, the aroma and flavor of Curts country styled cooking is gonna delight your taste buds and knock your socks off!
Curts is way more than just a restaurant. It's a gathering place for family and friends from near and far. Come join us, make some new friends and enjoy the BEST in down home southern style country cookin!
Whether you're local, a Road Atlanta race car fan, traveling to the North Georgia mountains with your motorcycle club, or just leaving your Sunday go to meetin' spot, remember to stop by for some GREAT cookin'. We'll see you later today!
Edited interview by Hall County Magazine Behind the Business
A Hall County favorite and a family tradition, Curt’s celebrated 20 successful years in October. Patrons enjoy personal service and scrumptious
southern cooking in a relaxed, hometown atmosphere. We met up with owner, Sharon Lance, to get the scoop on Curt’s two-decades of success.
HCM: Give us a brief history of Curt’s.
SL: Well, this was all sort of my late husband, Curt’s dream. In 1988, Iwas working at Rich’s when I got a call from Curt asking if I could take a
leave of absence because he had just purchased a restaurant. He was raised in the restaurant business. His family owned Burger Chef and Beef Corral here locally. I thought I would take a leave of absence for a while, helphim get it up and running, then go back to work. Well, needless to say, I never went back to Rich’s. We had ten people working for us back then,including the cook from the previous restaurant, Francis. Five years after opening our doors, we built our new location, which holds 200 people. Everyyear since then has been a significant accomplishment. Keep our doors open, stay profitable, and enhance our customer’s lives.
HCM: What are the largest hurdles that you experienced on this journey?
SL: For me personally, it was my lack of restaurant experience. I had tolearn to shop for food, to handle inventory, to run a business. In 2003, when Curt passed away, I experienced the largest hurdle of my life, both personally and professionally. I had lost my husband and there is immense pain and suffering that comes along with that. I had also lost my