Chef/Owner Darnell Reed of Luella's Southern Kitchen, 4609 N. Lincoln, recently introduced a weekday breakfast menu, available 6:30-10:30 a.m. Monday-Friday. The menu, featuring an array of southern-inspired dishes, includes a recipe that pays tribute to his grandmother (jambalaya with Carolina gold rice, andouille sausage, and poached eggs;$11).
Other featured dishes Nashville hot chicken and waffles, made with Nashville hot sauce; $12; bourbon strawberry shortcake waffles with strawberry compote, bourbon-maple syrup and Chantilly cream; $12; housemade oatmeal with dried cherries and sorghum pecan crumble; $7; soft shell crab Benedict with buttermilk battered fried crab, farm eggs and smoked hollandaise sauce; $15 (pictured).
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