If you are ever nearby and looking for a good meal and good conversation, customers of Deli Time, a cozy hometown restaurant in Section, highly recommend that you give it a try.
For the past two years, Deli Time has been owned by Stan and Stacey Webb, of Section, and has become an important part of their lives.
Prior to buying Deli Time, Stan worked as the assistant manager at Lowe’s, so the restaurant business was totally new to him.
“I bought the restaurant two years ago,” Stan said, “and I really love it. I get to see people on a regular basis that I wouldn’t normally see if I didn’t have this place.
“We’ve got great food here,” he continued. “We open early in the morning for breakfast and our regular customers order their food and sit and visit with one another. If I’m not cooking, I’m usually out here with them.”
Deli Time’s breakfast menu covers just about everything under the sun, Stan said, including juicy slabs of country ham, homemade biscuits and even one item that is hard to find these days.
“We serve homemade chocolate gravy here,” he said. “It’s Suzanne Young’s recipe, and the customers love it.”
Each day, the restaurant serves around 150 biscuits.
“Our biscuits are made fresh every morning,” he said. “We don’t cut any corners with frozen ones. We have just about anything you can think of for breakfast including omelets and even tenderloin.”
Breakfast hours begin early.
“We open at 5 a.m.,” he said, “but the customers usually start getting here around 4:30. By 5, we’ve got a good crowd. Everybody orders their coffee and sits and talks ‘til around 8.”
Regular customers Dylan Tipton and Brandon Bynum eat at Deli Time twice each day and say the breakfast is one of their favorite things.
“I like the chocolate gravy,” Bynum said with a smile. “My grandmother used to make it when I was little and I’ve tried and tried to make it, but usually end up just burning it, so I’m glad they have it here.”
Tipton prefers the French toast, and added a few other reasons why he likes Deli Time.
“There are a lot of people to talk to here,” he said. “It’s got a good, friendly atmosphere and good prices.”
Besides breakfast, Deli Time also offers a vast lunch menu that includes a traditional ‘meat and two,’ each day, along with sub sandwiches, salads, burgers and fries and much more.
“We serve a different meat every day for the lunch plate,” Stan said. “Some days we have meatloaf, some days it’s fried chicken, we try to offer a good variety. Our lunch plates come with one meat, two vegetables, a dinner roll and a drink for just $6, so you can’t really beat that.”
While Stan runs the restaurant with the help of a staff of five, including his son, Tristan, Stacey works in the office of Bluescope Steel in Rainsville.
“Tristan is in school at Northeast College,” Stan said, “so he helps out here when he can. We also have one daughter, Amanda, who works at All-Temp Windows in Rainsville.”
The family-run Deli Time is more to the town of Section than a place to get good food and visit.
The Webbs are very community minded and try to support local schools in as many ways as they can.
“I graduated from Section school,” Stan said, “and I love the Lions. We do as much as we can for them. Every year, we feed the football teams or the basketball team once or twice, and this year we served sausage biscuits to all of the incoming freshmen at the high school.
“Other businesses help us out with things like that too,” he said. “The community here is great.”
Deli Time is open Monday – Friday, from 5 a.m. – 2 p.m., and Saturday, from 5 a.m. – 10: 30 a.m., and serves over 175 customers each day.
“We get customers from all over the place,” Stan said. “We have people from Macedonia, Pisgah, Dutton, and even Bridgeport. Our customers are our family. If we don’t see someone for a couple of days that we are used to seeing, we’ll give them a call just to check on them.
“We have a drive-thru window, and even though we don’t deliver, there are a few elderly customers who can’t drive anymore, so they call us and tell us what they want and we take it to them,” he said. “We try to reach out to the community and show them how much we appreciate them. They have been good to us, and we try to treat everyone the same way we want to be treated.”