Seasoned with Heart

Peppermill Cafe and Grill a flavorful Cabot favorite

Peppermill Cafe and Grill in Cabot was opened in 2018 by two friends with extensive experience at a national breakfast chain who were seeking a new venture. The restaurant quickly became a local fixture due to its warm hospitality, welcoming atmosphere and comfort-food offerings.

According to Peppermill Cafe owner Tim Smith, after spending 30 years with the “always open” chain and moving about every two years, he and fellow Peppermill Cafe founder Bryan Williamson (28 years with the chain) were living in the central Arkansas area.

Sadly, Williamson passed away in 2023, but his dream lives on through his family and Smith. Williamson’s wife, Kandie, daughter Kaylee Carson, and Smith continue to uphold the high standards that made Peppermill Cafe a success. Carson, now the restaurant manager, brings her culinary talent to the kitchen, ensuring every plate reflects the care and quality Williamson envisioned.

The décor features a charming collection of peppermills — many donated by loyal customers — adding a personal touch to the dining experience.

Carson is a chip off the old block in the kitchen. Every flawlessly prepared and beautifully presented homemade dish I sampled showcased her talent.

The menu offers an extensive selection — a full breakfast each morning, followed by appetizers, daily specials, salads, hamburgers, paninis, sandwiches, steaks, chicken, fish, pork chops and a variety of side dishes served at lunch and during the Friday and Saturday dinner hours.

With two poached eggs on English muffins with ham and hollandaise sauce, the Eggs Benedict is a top-seller. The plate includes two pieces of grilled asparagus and “covered” hash browns. You’d need to visit about 21 times to try all the breakfast offerings.

My favorite appetizer was the Fried Portabellas. These Italian-breadcrumb-coated jumbo portabella strips are a notch above what you will find elsewhere. Pick your favorite freshly prepared dressing for dipping. If you want a spicy start to your meal, try the Stuffed Jalapeños. This dish comes with house-made ranch dressing to cool your palate. You also must try Tim and Bryan’s Wings, deep-fried and coated with a secret sauce that they created.

A co-worker accompanied me on the visit. When an order of Shrimp and Grits arrived at our table, she advised me she usually was not a fan of the dish. But she absolutely loved Peppermill’s Gulf shrimp, sautéed in butter and spicy herbs presented over classic Southern cheese grits. She is now a convert.

The steaks are aged, hand-cut and chargrilled to order. We enjoyed the Peppermill Special, a 10-ounce USDA Choice Angus Ribeye with fresh grilled asparagus and a side of buttered potatoes.

Williamson is the dessert specialist. She set down a lovely slice of Cherry Cheesecake, topped with a drizzle of chocolate sauce. While I sampled the cake, I regretted disturbing the artistry of its presentation.

Just when I thought our visit could not get better, two freshly prepared fried pies arrived. Kandie told me that fried pies are the largest draw at Peppermill. A nice selection of flavors is always available, including pecan, chocolate, apple, cheesecake, strawberry and seasonal options. We were fortunate to enjoy a piping hot Apple Fried Pie that was decorated with a warm caramel sauce and an over-the-top Pecan Cheesecake Fried Pie. Either save room for a fried pie or just eat a fried pie before your meal.

Peppermill Cafe and Grill is more than a restaurant; it is a testament to friendship, family and the power of pursuing a dream. Whether you are stopping in for a hearty breakfast, a savory steak or a sweet fried pie, you will find more than great food — you’ll find a place that feels like home.