Soul Food

Southern Kitchen Hits The Spot

Southern Kitchen Reaches Out In All Directions Owner Gloria Martin is adamant about supporting the Tacoma community, but most particularly African Americans. “In our community, we face a number of struggles ranging from health problems to economic issues. Not everyone can afford to go to Whole Foods and purchase the freshest foods.” Martin is eager to offer cooking classes which would highlight the best way to stretch your dollar toward nutrition. Southern Kitchen also works with the Salvation Army and the Emergency Food Network during Thanksgiving and the holidays. Martin encourages people to donate time and money to those types of organizations because every dollar helps. » See Gloria Martin in action ...

The Pacific Northwest has long been known for its unique culinary flavors. Salmon, oysters, geoduck and other seafood along with fresh produce have always defined the landscape of local cuisine. You can find these Northwest staples on just about every menu in restaurants throughout the region, but what if you’re in the mood for the comfort of some down-home cookin’? There’s a clear choice in the South Sound, and that’s Southern Kitchen in Tacoma. If you’ve never heard of it, carve out an hour or so next time you’re craving comfort food. It might make you change your culinary direction.

Southern Kitchen is located at the busy intersections of 6th Avenue, Division Avenue and Sprague Avenue, an area that connects a diverse group of neighborhoods. Despite the hectic traffic, it’s hard not to notice the quaint little restaurant. The red-colored exterior makes the tiny place stick out like a sore thumb, but in a good way. Pumpkin-orange walls with a watermelon-colored trim; red-and-white checkered tablecloths; an old-school, seven-stool dining counter; and the antique stovetop in the corner add to the Southern charm in the interior. Several paintings of the exterior by local artist Bruce Smith adorn the walls. Accompanying the art are several old advertisements (think Aunt Jemima), and a proudly framed issue of Tacoma Weekly, the headline reading “The Color of Success.”

And what has made Southern Kitchen so successful is the food. The restaurant has been voted by just about everyone in the South Sound as having the best soul food in Tacoma, and the hungry customers boxing themselves into the small space proves the accolade. The menu’s full of southern staples. Breakfast is a big draw with biscuits and gravy, catfish and eggs or a hotlinks platter. But there’s plenty of goodness to go around for lunch and dinner, too. Trout, butterfish, fried chicken and rib eye steaks round out some of the main items, but don’t forget the essentials of a good Southern meal — fried green tomatoes, collard greens, hushpuppies, corn cakes and fried okra. Wash that down with Southern Kitchen’s world-famous strawberry lemonade, served in a mason jar with a larger-than-life dollop of whipped cream.

ABOUT THAT LEMONADE
Gloria Martin, Southern Kitchen’s dutiful owner, business manager, and occasional cook, server and busser is proud of Southern Kitchen. She says she is the general of this place, but often slips into the role of soldier. As Martin tells it, her strawberry lemonade is what put her place on the map. “We unveiled it at the Bite of Seattle in 1995. We had this awesome strawberry lemonade, but I wanted to do something different, mix it up a little bit. So we put whipped cream on top of it.” Martin is mum about the other ingredients in her lemonade, but claims that people from all over the world who have visited the restaurant will call years later to ask what’s in it. She’s very proud — and protective — of her creation. “I wanted to add a different texture, and flavor to the lemonade. Before the Bite, I have to say, honestly, I had never seen whipped cream in cold drinks. Yeah, you had your hot cocoa and coffees. But never the cold drinks. Now look at Starbucks. I think someone from Starbucks must have tried my lemonade.”

For the full story pick up the latest copy of South Sound magazine. Subscriptions are available by phone at 253.588.5340 or you may order your subscription online.