Riffs: Smokey Bourgeois, owner, George’s

“We don’t brag on anything, but we do put 225’s up. We’re pleased and honored with it. And I guess we kind of expect to win a lot of things because we know what we do and we work hard at it.”

The restaurant grinds its own beef and presses fresh hamburger patties daily. The restaurant picks up a definable buzz every July when its burgers win Best of 225. “People will come in from out of town after they’ve moved to Nashville or somewhere and say they had to come to George’s for a po-boy, that it was the first place they came back to. That makes us feel good.”