By Susan Dosier

…Everyone jumps when Charlie Vergos calls his troops to attention. Located at 52 South Second Street in the basement tavern at General Washburn Alley just across the street from the Peabody Hotel, Charlie Vergos’s Rendezvous serves approximately 2,000 people on an average Saturday night, and about 40% of their business is from out-of-towners.

Rendezvous ribs are basted with vinegar and pit cooked; nothing is added until the ribs come from the pit. Then they’re brushed with marinade and rubbed with seasonings. A tangy sauce may be added at the table, but many folks prefer just the rib and the powdery blend of seasonings, maybe with a little hot sauce on the side.

Charlie’s son, John, a lawyer who traded the courtroom for the dining room, explains their seasoning blend. “We’re Greek, and we season almost everything with lemon or vinegar, oregano, garlic and butter. We started with that as a base and added chili powder to get more Southern. Our a seasoning blend has Greek spices with Southern and Cajun flavors.”

Not only does the seasoning entice visitors to the Rendezvous, but the atmosphere also coaxes people from all over. Charlie collected a virtual museum of memorabilia – paintings, Delta bumper stickers, knife collections, pennants, letters, art – to decorate his restaurant. The restaurant is dimly lit, and Charlie’s collection covers the entire wall space, ceilings and corners.

“We couldn’t put this restaurant in a mall,” John says. “We’re really not interested in franchising. Our waiters have been with us 20 to 30 years. They’re a comfort factor for us ....”