Chef Todd Richards, cookbook author and co-owner of Lake & Oak Neighborhood BBQ, kicks off Black History Month on Monday, February 1, by opening his next venture, Soul: Food and Culture. The new Krog Street Market food stall replaces Richards’ Southern Fried, where he’s served Nashville-style hot chicken since 2016.
Inspired by his award-winning cookbook “Soul: A Chef’s Culinary Evolution in 150 Recipes”, the menu for the stall features a lineup of soul food dishes, including a hot fried catfish sandwich, chicken or catfish and waffles, and four fried chicken sandwiches. The fried chicken sandwiches range from crispy fried topped with lemon herb mayo to a spicy Buffalo chicken sandwich topped with Soul’s Brussels sprout slaw and blue cheese. Wings come in multiples of six (up to 24) tossed with a choice of sauce, like hot honey, Buffalo, and lemon pepper. Sides served at the stall include the aforementioned slaw, smoked chicken collards, and mac and three cheeses. Salmon croquettes and an open-faced chicken biscuit could be featured on the brunch menu.
“I didn’t write a soul food cookbook to talk about the past, I wrote it to talk about the present and future of Black food,” Richards told Eater in a previous interview of the impetus behind the Krog Street Market stall. “We want to tell our story in modern ways of food and culture. We’re not just going to be a classic soul food place. We’re going to be contemporary, and maybe the future of soul food places.”
Richards opened East Lake barbecue restaurant Lake and Oak last summer with his Soulful Company restaurant group partner chef Joshua Lee. The pair worked together at Chicken + Beer inside Hartsfield-Jackson International Airport and Richards’ Southern Fried before becoming business partners. Richards also launched a new podcast in October entitled “Soul” by Todd Richards on the Heritage Radio Network.
Open daily 11 a.m. to 9 p.m. Masks required inside the market.