NOVEMBER 18-24, 2009 UCW 27
WWW.UPANDCOMINGWEEKLY.COM
Business Profile: Baron's
by STEPHANIE CRIDER
STEPHANIE CRIDER, Staff Writer
COMMENTS? 484-6200 ext. 222 or
Stephanie@upandcomingweekly.com
Perhaps a hotel along the interstate is not the first place people think
of when lunch or dinner time rolls around, never mind Sunday brunch.
Baron's restaurant in the Holiday Inn I-95/Cedar
Creek Road is out to change that though.
Restaurant Manager Felicia Bonner has worked
her way up the culinary ladder in the last five years.
She started as breakfast cook and was promoted
to her current position last April. With her new re-
sponsibilities came new opportunities to put Baron's
front and center in the Fayetteville dining scene.
Currently they serve breakfast and dinner.
Sunday brunch was added to the schedule this
spring and has been a big hit so far.
"One thing people need to know is that we have
an excellent chef here," said Bonner.
"For our Sunday brunch everything is fresh,
there is no prepackaged food — from the eggs on
down to the fresh inside round on the carving sta-
tion to the fresh mashed potatoes. We peel 'em and
cut 'em. Everything on our Sunday buffet is fresh."
And there is a lot of it, too. Starting with the
omelet station where customers can pick and choose
fresh toppings to add
to their eggs, and it just gets better
from there.
" We have breakfast items and on into
lunch items — we have a pasta station and
the chef always has a soup of the day out,"
said Bonner, adding that the carving station is
pretty fantastic too offering a variety of meats
from week to week.
"Every weekend is different on the carving station. One week it might
be a pit ham, one week it might be an inside round roast, one week it might
be turkey or prime rib. Chef Randall changes
the menu every week. There is always some-
thing new and different when they come for
Sunday brunch. I don't think our chef has
cooked anything the same since we started."
While Bonner loves to see repeat cus-
tomers, she takes joy in creating a friendly
atmosphere and welcomes folks from far and
wide to come and experience the hospitality
that the Holiday Inn I-95 strives to extend to
everyone who walks through their doors.
"My favorite thing about working at
Barons... because we are off the interstate we
have a lot of travelers coming in. What I like
is having that one to one contact with guests
and making them feel at home,"
said Bonner.
" We have a lot of people coming because
of Fort Bragg with soldiers being deployed
and all, so being able to feel that warmth
when they come in that somebody cares
is important."
Breakfast is served from 6:30 to 10:30 a.m. Monday through Friday and
from 7 to 11 a.m. on Saturday and Sunday. Dinner is served
daily from 5 to 10 p.m. The restaurant also has a lounge that
is open each day fro 5-11 p.m. Sunday brunch runs from
11:30 a.m. to 2 p.m.
For more info, call
323-1600.
TO GO
Baron's
(910)323-1600
Holiday Inn I-95
Cedar Creek Road
Fayetteville, NC
Baron's restaurant manager Felicia Bonner and Chef
Randall create a friendly atmosphere and an ever-changing
Sunday brunch.
