BLACK HISTORY MONTH
Black History Month Spotlight: Luella's Southern Kitchen
Chef and Owner, Darnell Reed
This Black History Month, we're turning up the heat and celebrating the culinary excellence of Luella's Southern Kitchen, a beloved Lincoln Square haven known for its authentic Southern comfort food and vibrant atmosphere. Inspired by the legacy of his great-grandmother, Luella Funches, Chef and Owner Darnell Reed has poured his heart and soul into creating a menu that not only tantalizes taste buds but also honors the rich history of Southern cuisine.
From their signature fried chicken and collard greens to mouthwatering mac and cheese and peach cobbler, Luella's serves up a symphony of flavors that transport you straight to the heart of Mississippi.
But Luella's is more than just a restaurant; it's a testament to the power of family, perseverance, and the entrepreneurial spirit. Chef Darnell, who honed his culinary skills under the tutelage of Chef Daniel Lagarde at the Palmer House Hilton, has overcome numerous challenges to establish Luella's as a thriving Black-owned business. He's passionate about giving back to the community, adding diversity to the Lincoln Square dining scene, and inspiring aspiring Black chefs to pursue their dreams.
In this exclusive interview, we chatted with Chef Darnell to explore the fascinating journey behind Luella's Southern Kitchen. Discover how his great-grandmother's legacy influences every dish, learn about the challenges and triumphs he's faced as a Black entrepreneur, and get a glimpse into the future of this culinary gem.
Join us as we celebrate Black History Month with a taste of the South, seasoned with passion, history, and a whole lot of soul.
From their signature fried chicken and collard greens to mouthwatering mac and cheese and peach cobbler, Luella's serves up a symphony of flavors that transport you straight to the heart of Mississippi.
But Luella's is more than just a restaurant; it's a testament to the power of family, perseverance, and the entrepreneurial spirit. Chef Darnell, who honed his culinary skills under the tutelage of Chef Daniel Lagarde at the Palmer House Hilton, has overcome numerous challenges to establish Luella's as a thriving Black-owned business. He's passionate about giving back to the community, adding diversity to the Lincoln Square dining scene, and inspiring aspiring Black chefs to pursue their dreams.
In this exclusive interview, we chatted with Chef Darnell to explore the fascinating journey behind Luella's Southern Kitchen. Discover how his great-grandmother's legacy influences every dish, learn about the challenges and triumphs he's faced as a Black entrepreneur, and get a glimpse into the future of this culinary gem.
Join us as we celebrate Black History Month with a taste of the South, seasoned with passion, history, and a whole lot of soul.
INKIND: How has your personal background and heritage influenced the culinary direction of your restaurant?
REED: My family is from Mississippi and the food that we serve is food that I grew up eating.
INKIND: What challenges and opportunities have you faced as a Black entrepreneur in the restaurant industry?
REED: I feel that there have been great opportunities because the food of the south is heavily influenced by Black people and its true American cuisine. It makes us very marketable.
INKIND: Can you share some insights into the culinary influences that shape your menu?
REED: My culinary influences are pulled from a number of places. Examples are, Luella is my great grandmother and she prepared most of the food that we serve today. Then Chef Daniel Lagarde was the executive chef of the Palmer House Hilton that I worked under and I learned how to be a professional working with him.
INKIND: In what ways does your restaurant contribute to the local community and celebrate Black culture?
REED: Lincoln square is one of Chicago’s great neighborhoods. Our restaurant adds diversity and fills a void by serving amazing southern cuisine.
INKIND: What advice do you have for aspiring Black chefs and entrepreneurs looking to enter the restaurant industry?
REED: Have a mentor(s) and don’t be afraid to ask questions.
INKIND: Do you have any special events or collaborations planned for Black History Month?
REED: Our anniversary is Feb 3rd and so is Bell Heir’s BBQ which is owned by my brother. We plan to run a collab the entire month.
INKIND: How do you see your restaurant evolving and contributing to the culinary landscape in the future?
REED: We are soon moving to Brunch only and plan to leave an even bigger mark than we have for our dinner service.
REED: My family is from Mississippi and the food that we serve is food that I grew up eating.
INKIND: What challenges and opportunities have you faced as a Black entrepreneur in the restaurant industry?
REED: I feel that there have been great opportunities because the food of the south is heavily influenced by Black people and its true American cuisine. It makes us very marketable.
INKIND: Can you share some insights into the culinary influences that shape your menu?
REED: My culinary influences are pulled from a number of places. Examples are, Luella is my great grandmother and she prepared most of the food that we serve today. Then Chef Daniel Lagarde was the executive chef of the Palmer House Hilton that I worked under and I learned how to be a professional working with him.
INKIND: In what ways does your restaurant contribute to the local community and celebrate Black culture?
REED: Lincoln square is one of Chicago’s great neighborhoods. Our restaurant adds diversity and fills a void by serving amazing southern cuisine.
INKIND: What advice do you have for aspiring Black chefs and entrepreneurs looking to enter the restaurant industry?
REED: Have a mentor(s) and don’t be afraid to ask questions.
INKIND: Do you have any special events or collaborations planned for Black History Month?
REED: Our anniversary is Feb 3rd and so is Bell Heir’s BBQ which is owned by my brother. We plan to run a collab the entire month.
INKIND: How do you see your restaurant evolving and contributing to the culinary landscape in the future?
REED: We are soon moving to Brunch only and plan to leave an even bigger mark than we have for our dinner service.