Armstrong Diversified Corporation, a North Carolina based Corporation founded in Watauga County, North Carolina in 2008. The concepts are authentic ethnic concepts using ingredients found in their respective regions. All of the menus and recipes are written with the public in mind.  Everything will be “Natural”, “Organic”, and freshly prepared in house daily. With building décor having the influences of the structures, colors, and materials the area, guests will have an experience for and with all the senses.

Our Mission Statement: “ Helping  today’s society achieve a more healthy lifestyle; through using foods that are both “Natural”, “Hormone Free” and are grown conscientiously with respect to the environment and animals that are raised to feed and nourish today’s society. While being educated on the flavors of ethnic cuisines from around the world.”

Restaurant Concepts

Elements; its menu consists of fresh cooked to order breakfasts; featuring regional in house smoked and cooked meats and wild game offerings. Lunch will feature Soups, Salads, and Sandwiches with side offerings being fresh made salads and fresh cut and cooked fries. This restaurant will only be opened for breakfast and lunch.

The décor will be Adirondack style with carved animals, live plants, wood and tin lights with a nature scenes. A massive stone fireplace will be the focal point of the restaurant with cloth rugs on wood floors. The walls will be pine planks stained in a med dark wood tone.

Babylon Café’s menu is 75 % vegetarian and Macrobiotic, but will feature BGH free meats, with everything made on premise including fresh baked breads, Soups, Sandwiches, and salads. They will be featured along with unique appetizers and entrée’s. Some of our appetizer offerings will be Vegetable Nori Rolls, and fruit pates. The influence will be Middle Eastern, Mediterranean, and Modern Vegetarian Cuisine.

The décor and style of the space is designed to look like a Greek or Roman building with statuary, water fountains, columns, fresh live green plants with marble finishes, in gray and burgundy colors. This restaurant is only opened for lunch, and dinner.

La Monteña will be an Mexican restaurant where all ingredients will be “Organic” and “Natural”. All recipes are made from scratch in house. Meats & seafood's are cut by hand on premise.

The walls are covered with parchment colored stucco, with Romanesque styled windows and door ways. There will be rough style logs used for the columns and ceiling  The tables will be of a smooth weathered mesquite wood with wooden table legs, the chairs  will also be made of the same style wood as the tables. With the  booth pads being made of Mexican style and color fabric. There will be a water fountain as you enter the restaurant and on the patio where one is applicable. The floors will be  either be weathered wood stained to match the beams or it will be a stained cement. Cacti and green plants will be in the restaurant along with sombreros', serapes, and maracas on the walls with piñata’s hanging from the ceiling. The lights will be candle style lamps with clear chimneys above the tables with recessed lights for the main lighting. A fire place is in the main dining room. This concept will be open for Lunch & Dinner only

Main Street Grill and Broiler is a concept that utilizes Nouvelle American Cuisine. We feature a full service bar. The menu features home made breads, pancakes, and waffles. The menu also consists of fresh made Organic soups and salads and hand cut Natural meats and seafood. We will serve breakfast, lunch and dinner.

Styled after the grand restaurants of the thirties and forties, it features black, and white marble tile floors designed in Classic Romanesque Architecture, made of dark oak woods, brass trim, thirties era ceiling fans and lights, embossed ceiling tiles, and trimmed in dark forest greens and burgundy’s.

Mesquite Cattle Company. This concept is a steak house concept with a hint and flavor of Southwestern cooking and ingredients. Such as Chipotle Pepper sauces. The steaks will be hand cut on premise featuring Natural BGH meats, with Ranch style side dishes. One of our features will be buffalo and wild game meats and seafood.

The decor and style will be like the old stage coach road house stops. Spanish, and stucco architecture, tiled roofs, and worn wood interiors. It is opened for lunch and dinner.

Nona’s Rustic Pizza Kitchen; featuring homemade pasta's, sauces, Specialty pizzas cooked in a wood fired oven it will be open for lunch and dinner.

The design is comprised of dark oak wood beams, stucco walls, and Romanesque style windows featuring Cap Stones, and stone trim, beige stucco trimmed in red and green colors.

Nations Harvest; The menu will consist of food consumed by the Indigenous Nations located on the American Continents before the arrival of the Europeans. Featuring, fresh made soups, salads, and exotic game meats. The decor is patterned after the trading posts of the mid 1800's. With weathered woods, and old gas styled lamps.

Oyster bar will feature fresh steamed clams, oysters, mussels, shrimp and crab cocktail featuring special cocktail sauce, cooked to order in counter top steam jacket kettles, feature fresh made Chowders, Cioppino, Bouillabaisse, and Seafood Stews. The house feature will be a New England Boil. All items will be served with San Francisco Sour Dough Bread. This concept is only open for dinner, and will have a small stage for a singer or trio.

The American Seafood Company is our seafood concept, and features full service bar with fresh seafood flown in fresh daily. The seafood company will feature our Seafood Appetizer bar with fresh clams, oysters, shrimp, crab legs and mussels, and fresh salads. This concept will be open for lunch and dinner.