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THE CHEFYAPHET SANTANADuring my collegiate days at Texas Southern University, I developed a deep love for southern cuisine. I've traveled all over the rural South and over the years, I've created my own interpretation on some of the best dishes the South has to offer. Self-taught, but credit my Father who taught me the importance of cooking with love. Thank you for stopping by!
Sincerely, Chef Phet |
True SOUTHERN Flavor
.CURRENTLY, WE ARE ONLY DELIVERING FRI & SAT!
LUNCH/DINNER (Seafood ADD-ON $10/ox-tail $5)
Smoked gouda and cheddar stoned ground grits topped w/ jumbo shrimp cooked with a spicy creole sauce ($15.00)
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Smoked gouda and cheddar stoned ground grits topped w/ 5hr. cooked ox-tails in love ($25.00)
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Jerk shrimp layered with Bomboclaat sauce (house-made Alfredo jerk sauce) and smoked gouda and chedder stone ground grits ($15.00)
AND SO MUCH MORE!
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Smoked gouda and cheddar stoned ground grits topped w/ 5hr. cooked ox-tails in love ($25.00)
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Jerk shrimp layered with Bomboclaat sauce (house-made Alfredo jerk sauce) and smoked gouda and chedder stone ground grits ($15.00)
AND SO MUCH MORE!
HOMAGE TO THE SOUTH
INSPIRED FROM THE RURAL SOUTH
While studying in the South, I quickly embraced their southern hospitable way of life. Throughout the South, been treated with so much love that I wanted to give respect on this page. Here's to the South!