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When Gail Burris opened the Rosebriar in the former Holt & Troutman grocery building in 1987, the restaurant quickly became known throughout the community. While sandwiches, quiches, and soups comprised the diner’s lunch menu, it was desserts — pies in particular — that drew many customers to the eatery.

In 2023, after news broke that Melissa and Wes Eudy had purchased the restaurant from Burris, one question was repeated constantly: “What about the pies?”

It didn’t take long for fears that “Mrs. Gail’s” pies would go the way of the dinosaurs to be quelled.

“After we agreed to purchase the restaurant, I spent two weeks in ‘Mrs. Gail’s Pie Academy,’ ” recalled Melissa, who related some of the history of Rosebriar’s signature dessert.

“Gail’s mom started making pies at home, originally using a recipe on the side of a vanilla wafer box,” she said. “Over time, she tweaked that recipe to adapt it in various ways, changed from pudding to custard, and began to experiment with different fillings and flavors.”

And while the recipes, according to Eudy, are “still pretty much the same,” the new owner has put a few of her own twists into the current menu.

“We offer daily and weekly specials,” she said, noting that on any given day there are seven types of pies available from which customers may choose.

“We often run out by the end of the day,” she added.

Eudy noted that favorites vary by season, with key lime (the Thursday special) a summer favorite, and banana split popular year-round.

“We’ve added a German chocolate pie that is popular, too,” she said.

Other favorites include Reese’s (“something about chocolate and peanut butter makes people drool,” said Eudy), Almond Joy, French Silk, Toffee, and Strawberry or Coconut Custard.

While pies are available by the slice during business hours, whole pies may be purchased by special order.

“We need at least a day’s notice for those,” she added.

Other new twists at the restaurant include online ordering and payment, as well as the addition of a salad bar.

“On the salad bar, we use locally-sourced lettuce and spinach from Spring Lake Gardens,” said Eudy, adding that although the salad station is a new addition, it is already “very popular.”

Although the business continues to thrive under Eudy’s leadership, the teacher-turned-chef maintains a healthy respect and accountability to the person who gave Rosebriar its start.

“I just hope I’m making Gail proud,” she said.