Soul Food at Annie's Dream Cuisine (52% Off). Two Options Available.

North Side

86 Ratings

Value Discount You Save
$25 52% $13
Give as a Gift
Limited quantity available
Over 760 bought

In a Nutshell

Hearty soul food includes plates of cheesy grits with crispy fried fish and shrimp as well as breakfast dishes from sausage to waffles

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Valid only Sunday through Thursday; not valid Friday and Saturday. Not valid for "special" menu items, or menu items containing shrimp, steak, or salmon. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $12 for $25 worth of soul food for two
  • $24 for $50 worth of soul food for four

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

86 Ratings

Delicious food!! Mac n cheese is amazing!
Rafael G. · August 20, 2016
Annies is crack A1 grub
Chad W. · July 20, 2016
This place is great. The food is delic
Berlinda P. · July 13, 2016
Merchant Location Map
  1. 1

    North Side

    4 N 3rd ave

    Mt. Vernon, NY 10550

    +19146993290

    Get Directions

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15% Bonus Savings
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