Legendary soul-food spot, Edna’s Restaurant, lives on in new incarnation.
All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Good Southern cooking can transport you to a country kitchen—biscuits in the oven, chicken frying in the skillet, and a bare-chested Ted Turner in the doorway with an armload of firewood. Experience true grits with this Groupon.
$10 for $20 Worth of Comfort Food
The menu includes comfort fare such as beef short ribs ($13), smoked-ham hock ($9.25), salmon croquettes ($10), and hot apple cobbler ($2.75). All entrees come with a choice of biscuits and cornbread or hot rolls with two homestyle sides, such as collard greens and macaroni and cheese.
The Fine Print
Promotional value expires Oct 10, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Not valid with specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ruby’s Restaurant
Edna Stewart learned to cook from her mother, a sharecropper born in Tennessee. When Edna's father needed a chef for his new restaurant, she stepped in to bake buttery biscuits, fry chicken, and serve up the soul-food that nourished her throughout childhood. For more than four decades, she kept West Side bellies fed—including the iron-clad stomachs of civil-rights leaders such as Dr. Martin Luther King Jr. and the Reverend Jesse Jackson, according to a proclamation from Governor Pat Quinn that declared February 19, 2010 Edna Stewart Day.
Edna’s Restaurant briefly closed after Edna’s death in 2010, reopening the same year as Ruby’s Restaurant. The paint on the walls was new, but the recipes and much of the staff carried over from the legendary soul-food spot.
“This is Edna’s food—her biscuits, her everything,” manager Lillie Joiner, who worked with Edna for 30 years, confessed to Tasting Table. “The only way I know how to cook is the way she cooked, so it’s gotta be hers.”
The menu warns diners of a 30-minute wait for fried food, claiming that’s how much time the kitchen needs “to serve you the finest soul food possible.” After a feast of blackened catfish, fried okra, and candied yam, Chicago Tribune food reporter Kevin Pang noted, “you can’t help but believe that statement is absolutely sincere.”