The restaurant will seat 100-fewer than its predecessors-and serve lunch and dinner Tuesday through Sunday. “Some items will rotate quarterly, but not to worry-they will always come back around.” “I want to be true to my style of cooking while honoring the tradition of the building,” he says. He said the menu will be revealed in the coming weeks, too, but it's safe to expect interpretations of core soul food staples and “counter service with a touch of refinement.” One focal point will be meat-and-three options. Though Lewis says he's “99 percent sure” of the restaurant’s name, he and Elisa want to “sit on it for just a bit longer.” Sundays we offer Breakfast and Brunch only. We are closed on Tuesday & Wednesday weekly. We want to continue that spirit of fellowship in the neighborhood.” There was no better way to do it, he says, than to create a place to take the family for “Southern soul food at a blue-collar price.” Our hours are Thursday through Monday, 8:00 a.m until 2:00 p.m. “That was part of the appeal for us,” he says. Lewis liked the building and its history as a successful soul food restaurant and as a gathering place. so my mamas been dying to eat lunch wit me but our schedules conflict and she lives in Spring. I would recommend trying them if you come or are here in Houston. Louis location, nearly a week after the singer’s son was. Regardless of the time of day, fans and devotees could be seen posing for pictures outside the restaurant. Everyone very nice and the customer service is excellent. Robbie Montgomery’s soul food restaurant, Sweetie Pie’s Upper Crust, has shuttered the doors of its St. The restaurant gained national notoriety following the popularity of Welcome to Sweetie Pie’s, a long-running reality TV show on the OWN Network ( SLM was featured in an episode). He and his wife, Elisa, recently signed a lease at 4270 Manchester, the longtime home of Sweetie Pie’s (owned by Robbie Montgomery) and short time home of Sweet Times at the Mangrove (owned by Montgomery’s son, Tim Norman). Lewis says he will stay at Southern as long as it takes to provide a smooth transition. Rick Lewis, co-founder and partner at Southern, the city’s first restaurant to specialize in the now-trendy Nashville-style hot chicken, announced in a release that he was leaving Southern to pursue a fast-casual soul food concept in The Grove-in a building that’s seen its share of soul food. ![]() ![]() One of the city’s most beloved chefs has closed one door and opened another.
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