62 July/August 2014
Baltimore Orioles slugger Boog Powell
put away eight in one sitting. A hamburger
made with fresh, hand-pattied beef goes
for $2.25. A lamb gyro on pita with cucumber sauce is $6.95, and a cheeseburger
steak plate with gravy, onions and fries
is the most expensive item at $8.25. For
the health-conscious, Dick’s offers grilled
chicken sandwiches and chicken gyros. All
the meat and produce is ordered daily from
local purveyors; the lone exception is that
the crinkle-cut fries come from a specialty
purveyor doing business around the world.
“I probably shouldn’t say the name,”
Soc said. “Can’t give out too many secrets.
The competition is pretty tough. But our
people love our fries.”
Gliarmis usually gets in about 7 a.m.,
does the kitchen prep, works through
lunch and takes off early in the afternoon.
“I’ve enjoyed it. I’ve met a lot of people. It’s been a great experience. A lot of
college kids at Atlantic Christian College
— now it’s called Barton College — have
worked here and paid for their educations.
Lee Jr. ’ 86 says the term “people person”
He loves people. This business keeps him
sharp, he’s on his feet, his work is his exer-
cise. Some say, ‘How can you go so hard at
86?’ But he’s in perpetual motion.”
Marshall Conyers is a lifelong Wilson
resident, a Civil War historian and a regu-
lar at Dick’s.
“These places are a dying breed,” Conyers
said. “This is a part of Americana. You
come here, and you step back in time. This
is a piece of who we are. This business
has been in the same family since 1921.
It won’t be long before we have a whole
century of one family running this same
“You can feel this when you step into
the door. Of all the citizens in Wilson, this
man probably is the most respected. He’s
done so much for sports and the people
Dick’s is an institution in Wilson, but some folks will go out of their way: The day we were there,
diners had driven from as far away as Wilmington and West Point, Va.
Ball Park Hot Dogs