So I often tell people if you discovered kale in the last five to 10 years, welcome to the party because we’ve been eating them for about 300.
— Adrian Miller, the “Soul Food Scholar”
Daddy Vic’s Soul Food, a Black-owned business, opened in January at 4444 Cane Run Road in Louisville.
A typical daily menu at Daddy Vic’s (taken from October 8) looks like this:
Meanwhile, across the river in New Albany, the 125-year-old New Albany Elks Lodge #270 (426 Pearl Street) found itself with a kitchen vacancy, and serendipity intervened in the form of an lodge member who also frequented Daddy Vic’s.
The foodie matchmaking effort commenced, and now lunch (11:00 a.m. to 2:00 p.m.) has returned to the Elks Lodge, as well as Friday evening dinners (6:00 p.m. to 9:00 p.m.)
Brooke McAfee has the rest of the story at the News and Tribune.
Couple Monique and Clarence Jordan are the owners of the soul food restaurant, which offers food ranging from fried chicken to macaroni and cheese, as well as house-made lemonade and sweet tea.
“We serve anything from fried chicken to smothered pork chops to liver & onions, Salisbury steak, meatloaf,” Monique said. “You can get soup and sandwiches, fried catfish, tilapia. You name it, we have it.”
“You’ve got to try the peach cobbler, and the corn muffins are to die for,” she said.
The food is all “freshly-made and home-cooked,” Clarence said.
Learn more about the history of soul food here, courtesy of Adrian Miller.