So often when I’m talking with a pro or an employee at a course, the conversation eventually drifts off the fairways and onto food. Local spots, hidden gems, family-run kitchens that become part of the golf tradition. That’s exactly what happened in Roanoke, standing at Brookside Par 3 – established in 1962 – swapping stories about hole-in-ones, course records, and all-time best players. Out of nowhere the manager asked me, “Have you ever eaten at Dillon’s?”
He grinned. “It’s as much a part of the round as playing the course. Around here, you finish up and head straight across the street for a chili dog. It’s just what we do.”
Dillon’s has been feeding golfers and locals for many years. Flat-top charred dogs and burgers, legendary red velvet cake, banana pudding – the menu feels like a handshake, warm and familiar.
I had to see for myself. Problem was, I rolled up in the morning before they’d opened. I must have looked pitiful peering through the glass, because a kind woman waved me inside and asked how she could help. I explained I’d driven two and a half hours to write a story, and without hesitation she said, “Well then, let’s get you a dog. Maybe two.”
They fired up the grill as we talked. Friendly, welcoming, and proud, they spoke about Dillon’s the way golfers talk about their home course: part of the community, part of the story.
When it came time to order, I asked for whatever was most popular. No hesitation: the chili and slaw dog. And with the first bite, I understood. The chili, the slaw, the snap of the dog…heavenly.
That’s what I love about family-owned places like this. They’re not just serving food – they’re serving up tradition. Dillon’s and Brookside Par 3 go hand in hand. Play a round, grab a dog or maybe two), swap a story. That’s the rhythm of golf in Roanoke.
So, make the stop. Order two dogs – because one is just enough to whet your appetite – and enjoy a taste of Roanoke you’ll want to pass on.
