A little corner of Mississippi stands in southeast Inglewood. An unassuming space on Crenshaw hosts M&M Soul Food, which recreates a huge menu of southern favorites from 8 a.m. through dinnertime seven days a week. Chefs load up plates with meatloaf, smothered pork chops, barbecue ribs, and fried seafood, among other soul-food staples. Then, of course, there are the sides—three of them per dinner plate, not counting the plump corn muffins. The menu also incorporates many dishes that can be hard to find outside a southern grandma's kitchen, such as liver and onions, chitterlings, ox tail, turkey wings, and oyster loaf. Cakes, cobblers, banana pudding, and potato pie obliterate the danger that someone might accidentally walk out with a little belly space left empty. In addition to standard combinations of grits, pancakes, and omelettes, breakfast hours hold out less-common dishes such as eggs with catfish or smoked beef links.
JNJ Burger Shack’s four-finger burger may leave you with one digit free, but it’d be wise to wait until you’re finished to flash the thumbs-up sign. With two patties, two hot dogs, three slices of bacon, and an egg, you’re going to want to clamp that thing tight. Have no doubt, though—the food here, from the scrumptious burgers to the Louisiana-style barbecue, definitely deserves some gesture of approval. Jay Nelson Jr. worked in the lumber business in Louisiana, and he brought together elements of his old occupation and his native state when he built JNJ. Louisiana flavors inform the succulent brisket, smoked pork, and blackened spare ribs. Jay’s lumber experiences, meanwhile, helped him nail down the perfect combination of hickory, oak, and pecan to fuel his smoker. At this family restaurant, Jay tends to the barbecue, his wife works the burger stand, and his mother makes sweet potato pies. Every dish here is crafted with an attention to detail and flavor, but Jonathan Gold of LA Weekly zeroed in on the pork spareribs, citing their “jerkylike chaw” and describing them as “charred at the tips, saturated with smoke, and profoundly spicy.”
Family owned and operated, Two Brothers BBQ serves up a bounty of barbecue favorites on its menu, with high-quality ingredients and careful cooking uniting to wield savory and saucy sustenance. Relish the wrangling of rebellious wisps of hickory smoke with sliced meats such as beef brisket, turkey, or pulled pork ($6.29 for a half pound, $11.49 for a pound), or slam into a full slab of ribs ($18.99), cooked to perfection over the still-warm coals of found meteorites. For boosters of the bun, Two Brothers' West Wichita and El Dorado locations now offer The Burger Grill, with premium grilled burgers and decalescent dogs filling feast-holds and arriving via optional carhop service. Send your taste buds on a delicious trip back in time to the 1984 of the future with a Big Brother cheeseburger ($5.69), or go for the tubular tastes of the chili dog ($4.99), a quarter-pound kosher dog topped with smoked-brisket chili, onions, mustard, and cheddar. Side dishes (from $1.39 to $1.49/individual, up to $7.49–$7.99/quart) include french fries, corn cobettes, green beans, and scalloped potatoes.
Since 1994, Wing Stop's franchise locations?more than 600 currently operating or in the works?have cooked up and served more than 2 billion wings, and amassed a considerable following. Whether regular or boneless, these modern-day game-day staples come in one of the shop's 10 signature flavors: Louisiana rub and hickory-smoked barbecue have a classic spicy kick, whereas tanginess prevails in the lemon pepper, Hawaiian, and teriyaki.
Because the wings are always made to order, they derive their heat from their seasonings and their recent stay inside the fryer, rather than from heat lamps or tiny, individual Snuggies. The same amount of care goes into the Wing Stop's housemade sides, which range from fries that are cut daily at each shop to the bourbon baked beans. Even the honey mustard, blue cheese, and ranch dipping sauces are mixed onsite.
Guided by his Cajun roots in Lake Charles, Louisiana, Chef Geyen warms spirits with Southern dishes including po'boys, jerk chicken, and jambalaya loaded with shrimp and chicken sausage. A twinkling backdrop of string lights sets the mood to enjoy fresh grilled catfish, shrimp, and hot or mild chicken links alongside homestyle sides of collard greens and Heart & Soul's signature sweet-potato fries. Guests can cool off with a homemade sweet tea, and question servers about their catered meals that serve up to 100 guests or one well-mannered giant.:
At Smoke Star BBQ, every cut of meat is slow-smoked and slathered with house-made barbecue sauce. Smoked pulled pork, baby-back ribs, chicken, and beef brisket come à la carte, accompanied by two sides and bread, or layered between buns. Sides such as potato salad, baked beans, and coleslaw accent meaty entrees, creating full meals for dining in, delivery, or catered events such as birthday parties or anti-Arbor Day demonstrations.:m]]