The exceptional down-home food served at this funky Roswell bungalow belies Bill Greenwood’s classical culinary training in the hotel system. If you engage him in a conversation about his cooking, Greenwood is much more apt to discuss French mother sauces than recipes from Southern grandmas. Chitchat usually ends altogether when the huge plates arrive. Rainbow trout with lemon-chive butter, spicy meatloaf, fried chicken dipped in honey-pepper sauce, and the amazing if-this-is-Velveeta-I-don’t-want-to-know broccoli casserole are perennial favorites. In the summer, look for crab cakes (Greenwood is a Maryland native) on the list of specials posted by the entrance.