Dixe Bones
Our restaurant was originally located on Capitol Hill in Washington D.C. When the lease there expired we moved to Woodbridge, VA, and opened in our current location on January 1, 1996.
My family has been in the food business in the South for over 100 years. I am personally committed to continue our family tradition by serving the "Worlds Best BBQ" and the best prepared side dishes, rolls, sauces and desserts.
All our food is made daily using only the finest ingredients. We do not cut corners by using generic brands and other cheap ingredients, nor do we take short cuts in the process of baking our pies and rolls. And last but not least, we don't use microwave ovens or buy food in cans. Our cooks actually cut potatoes for potato salad, slice cabbage for coleslaw and pick collards to prepare our greens.
We make real pit barbeque, using hickory wood to smoke our meat. No preservatives are used and it is not served swimming in sauce. We serve pork shoulders, beef brisket (for you Westerners), chicken and St. Louis cut pork spareribs. Our catfish (Mississippi farm raised) filets are breaded with cornmeal and other secret spices and fried to order.
Every morning our bakers prepare pies, cobblers, brownies and bread pudding. For our sandwich buns, they make dough, form the rolls (that are allowed to rise three times) and bake and slice the hundreds of dozens required. They also bake cornbread several times a day in cast iron skillets using fresh ground cornmeal from central Virginia.
The only non-traditional thing that we have done is to call our restaurant "Dixie Bones" rather than using our family name the usual tradition in the south.
Nelson Head
Founder and Chairman of the Board
Dixie Bones
13440 Occoquan Road
Woodbridge, Virginia 22191
703.492.2205
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