Page 1OUR VISION STATEMENT

Achieving Excellence, Empowering Members

After Hours: Vickie Tart

December 2018

Vickie Tart has worked at South River EMC for 32 years, and she’ll tell you that her job is with the power company.

However, business can be a family aff air, and with the Tarts, that’s true. Vickie and her husband, Billy, own and operate The Brass Lantern Steak House. Billy also manages Triangle Waffl e for his family.

Triangle Waffl e was purchased by the Tart family in the mid-70s, a 24-hour, seven-days-a-week es-tablishment. Changes were made until it came to the schedule that is in place today, open Monday through Saturday 5 a.m. to 2 p.m. This helps when splitting time with Brass Lantern.

In 1992, when Brass Lantern opened, Vickie was there with the couple’s young daughter Amanda in her arms.

“The steak house is about 26 years old” said Vickie. “Billy bought the old Howard Johnson property and completely renovated it.”

The businesses aren’t far from each other either, Triangle Waffl e sits facing Highway 421, accessible to locals and tourists passing through on Interstate 95.

Meanwhile, the steak house is also accessible from Interstate 95, on Spring Branch Road. It’s a gath-ering place for regular and special occasions for patrons near and far.

Though the couple’s daughters, Ashley and Aman-da, have helped at the Brass Lantern most of their

lives, Vickie is rarely at the restaurant.

“On Valentine’s Day, the only way to see my Valen-tine is to work,” she said. “I help out in crunches.”

This is because her job has been to support Billy and maintain the family’s home life.

Vickie works the 40 hour, 8 a.m.-5 p.m. week at South River EMC, while Billy works the innumer-able evening shifts at Brass Lantern and the early 5 a.m. shifts at Triangle Waffl e. It’s a dynamic that has worked for the couple.

Vickie handled after-school activities and Billy handled doctor appointments, and since the busi-ness was close to their home, he was always able to pop in as time allowed.

“We’ve made our life work around the busy times,” said Vickie. “People think that small businesses have a lot of free time, but many don’t realize what it takes.”

The Tart Family from an Our State magazine article.

continued on page 2

Page 2OUR VISION STATEMENT

Achieving Excellence, Empowering Members

AFTER HOURS Continued from page 1

Vacations were often close to home and short in duration, but they weren’t skipped and the family had adventures. Now, of course, there is the ability to get away a little longer; in the early days though, they made do.

Vickie accompanies Billy to food shows, where vendors showcase their products. For example, when restaurants are searching for delicious new desserts to add to their menu, this is where they could fi nd the ideal vendor.

Vickie says that’s how they found the carrot cake they serve, and she swears that it’s the best.

Both Triangle Waffl e and the Brass Lantern are con-stants in Dunn. For many years, people have count-ed on these two restaurants to be there, whether for a great breakfast at Triangle Waffl e, or a celebra-tory slow roasted prime rib at the Brass Lantern.

What really makes both establishments stand out is the quality of food and the compassion for custom-ers.

“We’re a local hometown operated business,” said Vickie. “We’re proud of the community and the town.”