Lil’ Chef is one of the premier options for students looking for free Wi-Fi or a late-night meal.
“We’re here to provide comfort food. It’s kind of our specialty,” said Brian Stokes, general manager of Lil’ Chef, 1720 S. Mission St.
Known for its homestyle cooking, Lil’ Chef has been serving Mount Pleasant its specialty foods for two decades. The restaurant just celebrated its 20th anniversary, according to Stokes, who has worked there for four years.
The restaurant’s numerous breakfast options are among its most popular items, Stokes said.
Stokes described one of their most popular breakfast items, a skillet, as a dish that has kept customers returning for years. It contains an abundance of eggs, hash browns, sausage, gravy and cheese, all layered evenly.
Stokes said the all-you-can-eat cod, which is offered on Fridays and Saturdays, is another popular choice. Other items include soups, casseroles and other homemade specials.
“We have a lot of locals that are regulars, as well as students, so it’s the diversity of our clientele that I really enjoy,” Stokes said. “With the students being from all over the state and out-of-state, you meet a lot of different people.”
Lil’ Chef, open from 7 a.m. – 11 p.m. Monday through Wednesday, is open 24 hours per day from Thursday through Saturday.
Mount Pleasant resident Jessica Myers has worked at Lil’ Chef as a waitress for almost seven years.
When asked about what she likes most about working at the small restaurant located on one of the busiest roads in town, Myers mentioned the flexibility of her schedule.
“They’ve always been willing to work with me,” she said. “And the different people that you get in here. It’s not just one type of crowd.”
Lil’ Chef regular Doug Cashem, a Mount Pleasant resident, said staff friendliness is one of the biggest reasons he has kept coming back.
“I’ve always liked the workers. It’s a nice place to eat,” he said. “They’ve got pretty good food, reasonable prices and convenience.”
Despite being a regular, Cashem admits he does not take advantage of the all-day hours.
“I primarily stop here for lunch or when I’m done working, in the mornings for lunch or breakfast,” he said.