Description: The drive to Amory is quintessential backcountry Deep South —miles of
two-lane roads lined with cotton fields, cotton gins, and when I
visited, lots of loose cotton all over the road. Amory is a small
town and Bill’s is a small restaurant at a spot where Main Street
bends. Locals affectionately refer to this spot as “Vinegar Bend.”
Bill’s has twenty-three stools and about two tables so chances are
you’ll probably be sitting at the counter. Nothing fancy here — in
keeping with tradition, burgers are still served at your spot at the
counter on wax paper.
“I grew up eating here. It was such a big part of my childhood. When
it came up for sale I had to buy it,” owner Reid Wilkerson told me as
he emerged from the back room of the restaurant where he grinds fresh
beef every day for the burgers as it has been done since 1929.
Another tradition Reid and Janice adhere to — mustard and onion only
— also dates back to the beginning. “Not much has changed here,
except that the burgers got bigger,” grill girl Amy told me. Toney’s
bakery closed in 1970, which led Bill’s to start using standard 4”
buns. The new burger size was determined by the size of the buns.
The burgers start as quarter pound balls of beef that are pressed
onto a well-seasoned flattop griddle. The burgers at Bill’s are
unbelievably tasty, beefy, and rich with grease flavor. The mustard,
onion, beef, and bun combination is heaven. Cheese is unnecessary,
though available and tomato and lettuce are nowhere to be found. If
you really need ketchup or mayo, Amy hides packets behind the
counter. “They’re really only for takeout orders.”
As I was leaving an old timer at the counter told me, “The first time
I came here the burgers were .25 cents.” When I pressed for just how
long ago that was he said, “A long time ago.”
Source: www.hamburgeramerica.com/