This story originally appeared in the December 2025 issue of Town&Gown magazine.
Ashley Snook always dreamt of having her own restaurant, but when the opportunity came up to open a brand-new eatery at the re-built Historic Davidson Inn, 850 South Eagle Valley Road in Wingate, she needed a bit of convincing.
Having worked at the former Mountain Valley Diner at that same location, she understood the pressure and responsibility that came with the territory. After all, the diner and the inn that had come before had served the local community for decades in an area otherwise dominated by pizzerias and truck stops. The promise of having a kitchen and dining room laid out to her specifications was the proverbial carrot dangled in front of her by the building’s owners, and although it took a bit longer to materialize, Junction 144 opened in the summer of 2024.
The resulting space, though completely re-built from the ground up, is welcoming and has an air of historic continuity, thanks in part to the historical artifacts and photos adorning the walls — including subjects like the original Milesburg fire truck and the inn from the 1920s. The seating accommodates larger groups as well as smaller parties, and the porch seating expands on this capacity during the warmer months.
Snook, a trained chef with a culinary arts degree, loves catering to the local community, which has so far embraced her menu of elevated staples. The turkey dinner is a year-round favorite, and a holdover from the diner. It’s emblematic of Snook’s approach, which is eloquently spelled out on the menu: “simple … but delicious.”
Her dishes are elegantly restrained, with a lot of care spent on sourcing ingredients from local vendors and paying attention to detail. The Junction chicken sandwich (a pretzel-crusted chicken breast topped with crunchy pickle chips and mustard cheddar cheese on a brioche bun) is as simple as it comes, but all the elements work so well together and the tender, juicy chicken contrasts so well with the tangy mustard and chips that it’s no wonder it’s a customer favorite.
We also tried the cheesesteak (your choice of shaved rib-eye or chicken breast), served garden-style (onion, lettuce, tomato, and mayonnaise), loaded inside a toasted hoagie roll, and topped with melted cheese; the steak salad (prepared with spring mix, cucumbers, red onions, tomatoes, hard-boiled eggs, cheese, and fries and topped with juicy rib-eye steak), and the fried haddock with fries, a Friday special.
But first we whetted our appetites with a smorgasbord of apps and home-made iced tea. Our choice for the sample platter: cheese curds, mozzarella sticks, and fried pickles (we’ll leave the onion rings for another day), all perfectly fried and crispy, begging to be dipped in marinara or house-made ranch. If you’ve eaten your fair share of fried appetizers like we have, you’ll immediately notice how good these are as soon as you take a bite. The coating is not too thick and stays on, the filling is gooey and not overcooked, and the flavors come through clearly.
The pulled-pork nachos are another example of the less-is-more philosophy, consisting of corn chips, tender pulled pork, jalapenos, and melted cheese; it’s satisfying enough to serve as a small entrée. All in all, the appetizers did what they’re supposed to do: They made us hungry for more!
Going back to the menu, you’ll notice that the number of options are not overwhelming, yet this is by design. According to Snook’s philosophy, it’s much better to do a few dishes well than to offer too many options and risk under-delivering. And deliver she does in regard to our menu choices, not just in quality but also in quantity: the portions are generous and most people will need a box to take some of the deliciousness home.
If you crave something sweet after a good meal, give the homemade chocolate cake a try. It’s a towering confection topped with a soft and creamy peanut butter icing that is sure to satisfy (and leave you with some to take home with you!). It’s the only dessert that’s made in house; the others are locally sourced but also delightful.
There are no earth-shatteringly innovative dishes or outrageous combinations on offer, but every dish shines in its simplicity and honesty. The secret is no secret at all: The dishes are just expertly and lovingly prepared, using locally sourced ingredients and made from scratch. And that’s what elevates these simple offerings beyond the expected: tender meat, flaky fish, flavorful greens, and satisfying sides.
Snook’s vision for Junction 144 was to offer high-quality food and traditional favorites to the local community and maybe attract some discerning patrons from farther afield as well. In our opinion, she has succeeded. Maybe a new, better sign will help the restaurant’s appeal (it’s a bit hard to discern from the road), but one thing is certain: a drive out to Wingate is well worth it if you enjoy good, honest food in a cozy, welcoming atmosphere. Locals, including families, have found a home here and will continue to come back and, if you decide to give it a try, we’re sure you will too. T&G
Sherri Jordan and Luciano Sormani are the graphic designer/ad coordinator and creative director at Town&Gown.
The Junction 144 is closed for the holidays through Jan. 1. It reopens at 7 a.m. on Jan. 2.
