Seven months ago, after two decades in Smithfield, Heidi’s Two Wheel Café went quiet. No neon hum. No laughter echoing through the bar. Just silence where there had once been the steady rhythm of clinking forks, bad jokes, and that familiar shout from the kitchen: “Patience, grasshopper!” For the folks who’d made Two Wheel their watering hole, it felt like the town had lost a heartbeat.
But here’s the thing about Heidi, she’s not the kind of woman who folds easy.
The self proclaimed Kitchen Queen doesn’t do pity parties, she does comebacks. So when the doors closed on Smithfield, she rolled up her sleeves, threw on the same ball cap, and fired up a new dream down the road in Pine Level.
Welcome to Heidi’s. Same grit. Same sass. New ZIP code.
Think of her as your irreverent auntie with a heart of gold, the one who’ll hug you hard, feed you better than your mama, and roast you to your face while doing it. The back of her menu reads like a sermon written by someone who believes in equal parts grace and mischief. “If you know how to behave like an adult, you’ll fit right in,” she writes. “We don’t care what you drive, what you do, or who you cheer for, as long as it isn’t Duke.”
Inside, it’s no-frills, all flavor. The bar still hums, the laughter still rings, and the food still hits like a mic drop. Heidi runs the entire kitchen herself, every plate, every order, every perfectly crisp fry and burger that should honestly come with a warning label for addiction. The woman’s a one woman culinary circus. While most chefs have a line of sous cooks, Heidi’s got a spatula, a playlist, and enough grit to power the town’s streetlights.
Yes, the building’s new. The lighting’s better. The wiring actually works. But don’t let that fool you, Heidi hasn’t gone fancy. She’s just leveled up. This is still a bar with a (really great) restaurant attached to it, the kind of place where bikers sit beside bankers and everyone’s got a story.
A note from the editor (we have always wanted to say that)
Before we ever met Heidi this note on the menu at the old location is what made us fall in love with the spot, Heidi has revised it for the new menu and it is transcribed below the image.
It’s a great read and sums up this amazing place.
OLD MENU MESSAGE
THE FINE PRINT — I MEAN IT… GET OUT YOUR READERS
WELCOME TO HEIDI’S PINE LEVEL EDITION
We’ve hit the jackpot — triple sevens! This building and location are everything we’ve dreamed of and then some. We’re thrilled to call Pine Level home.
But let’s be clear: it’s still just us, it’s still a bar, and it’s still got a really great restaurant attached to it.
Even though we’re in a spectacular new spot, we haven’t gone fancy or lost our humor. You’ll still find the same good food, loud laughs, bad dance moves, off-color jokes, and unapologetic fun — just with better lighting and electric that actually works.
If your skin is thinner than a bar napkin, this is not church, and it’s not summer camp. Proceed accordingly.
WHO’S WELCOME
Almost everyone — military heroes, bikers, bankers, builders, teachers, truck drivers, lawyers, plumbers, painters, students — we’ve seen them all.
Before you panic, remember that bikers are just regular folks in different uniforms.
If you know how to behave like an adult, you’ll fit right in. We don’t care what you drive, what you do, or who you cheer for — as long as it isn’t Duke.
FAMILIES & CHILDREN
Families are welcome, but this isn’t Chuck E. Cheese. There’s no arcade and no free babysitting. Keep your kids close, quiet, and happy.
We have a low-tolerance policy for tantrums and zero tolerance for running up and down the sidewalk or playing in traffic.
RESERVATIONS & LARGE PARTIES
Yes, we take reservations — if you can count, tell time, and know the date.
We seat only when the entire party is present. Groups of six or more: give us a heads-up.
We’ll split a bill in half or loan you a calculator, but no separate checks.
CAKES & CELEBRATIONS
Bringing a cake? Great! Bring your own plates, forks, and napkins too.
ABOUT THE FOOD
We do good food, not fast food. Everything’s made to order — patience, grasshopper.
Our menu’s big, so sometimes we run out. Don’t panic — try something new.
Please read the menu. Assume everything comes with mayo. (“I’ll have the old-fashioned — hold the mayo.” You get it.)
And about your potatoes: this ends now. No “fries not crispy” or “chips not too brown.” We barely cook meat to temperature, so don’t add conditions to your spuds.
FOOD ALLERGIES & OTHER DELICATE CONDITIONS
The good Lord made plenty of gluten-free foods Himself, and we serve many of them.
But if you’re allergic to something that could kill you, assume it’s in everything we serve. Every. Single. Thing.
We respect real allergies but can’t gamble with them.
And don’t bring your own gluten-free bread. That’s weird.
DIY MENU ITEMS
We’re flattered you think we’re Iron Chefs, but our kitchen isn’t a test lab.
We have a huge menu — order from it. We’re not creating bespoke masterpieces mid-service.
SEATING ETIQUETTE
If you’re told “sit wherever you like,” that means at a clean table — not the only dirty one.
If you don’t see a clean table, don’t. Sit. Down. Grab a drink, head to the alley, and we’ll be with you shortly.
SERVICE ETIQUETTE
Please don’t whistle, snap, wave, make kissing sounds, or tap your glass for attention.
Learn our names. Consider us family. Send us Christmas cards. Everyone wins.
PAYMENTS
Cash is king — but the king is Elvis, and Elvis may or may not be dead.
Credit cards are gladly accepted, but you’ll pay more. We offer a 3% cash discount every day on all non-alcoholic items. Keep the King’s spirit alive!
TAKE-OUT ORDERS
Take-out doesn’t often happen — and it never happens on Fridays.
Dine-in guests come first. If we can do a to-go order, great. If not, don’t call repeatedly, don’t show up to plead your case, and don’t negotiate with servers. They don’t make those calls — I do.
Respect the house and the house will respect you.
SPEAKING OF HOUSES
We’ll make you comfortable, but this is my house. Don’t touch the thermostat or TVs, rearrange furniture, leave water running, or drop trash. Bring your manners.
SPECIAL ORDERS & EXTRAS
Extra cheese, bacon, ranch? Go wild — but yes, we’ll charge you for it.
MISCELLANEOUS WISDOM FROM HEIDI
Be realistic. If you want a quick bite, don’t come at 7 p.m. on a Friday. Read the room!
If you ask me to “surprise you,” you won’t get fed. Surprise!
You get what you give, so be nice.
Regulars sometimes get special treatment — that’s why they’re regulars.
I’ve always tried to keep our prices fair, because I’d rather feed you three times a week than once a month. And because it’s in my DNA to give you an honest product at a fair price.
Sadly, the cost of doing business has changed drastically since my last menu price adjustment in 2021 — I know, right?
What hasn’t and will never change is our dedication to consistency and value. If you leave Heidi’s hungry or broke, it will always be your fault.
Thank you for understanding, for shopping local, and for your support of what we do.
I do hope that many of you will appreciate the labor of love that goes into not only making these menus unique and entertaining, but into every plate I serve.
If you don’t get my sense of humor, that’s ok — as my dear friend Trish will testify, “I’m an acquired taste.”
— Heidi
