All Press Releases for April 07, 2015

Luella's Southern Kitchen Updates Menu to Showcase Spring Ingredients

Chef Darnell Reed has updated some signature items with a spring focus and is presenting several new dishes to reflect the season.

"The great thing about Southern cuisine is that it offers a wide range of tasty flavor profiles," said Chef Darnell Reed of Luella's Southern Kitchen in Chicago.

    CHICAGO, IL, April 07, 2015 /24-7PressRelease/ -- Chef/Owner Darnell Reed of lively restaurant newcomer Luella's Southern Kitchen (4609 N. Lincoln Ave.; 773-961-8294) has introduced his new spring menus. Reed has updated some signature items with a spring focus and is presenting several new dishes to reflect the season.

On the lunch and dinner menu, Reed has created a slighter lighter rendition of his delicious Chicken Gumbo ($7), made with a dark roux, creole seasoning, andouille sausage and Carolina Gold rice. He has updated the Braised Short Rib Mac and Cheese replacing the short rib with a Dry-Rubbed Smoked Brisket Mac and Cheese; the price remains $11. The Shrimp Po' Boy has morphed into a delicious Oyster Po' Boy ($12), served on French bread with cayenne remoulade and seasoned fries. A new salad offering is the Watermelon Salad, with benne seeds, arugula, Fleur de Sel and sorghum vinaigrette ($11).

"The great thing about Southern cuisine is that it offers a wide range of tasty flavor profiles," said Chef Reed. "While many of the Southern staples remain on the heartier side, warmer weather gives cooks in The South an opportunity to take advantage of seasonal produce and lighten up the dishes. This is what we're doing this spring at Luella's. We're also making some changes to respond to the requests of our guests."

By popular demand, Chef Reed is moving some items from the lunch and dinner menu to the weekend brunch menu, and vice versa. The Pimento Cheeseburger ($11), a weekend brunch favorite, also now appears on the lunch and dinner menu. This generous burger is prepared with Slagel Farms dry aged beef and fried pickles, on a brioche bun, with seasoned fries.

New side dishes for lunch and dinner include Fried Green Tomatoes ($6), served with cayenne remoulade and Glazed Brussels Sprouts ($6) with Creole balsamic butter and roasted garlic. While the Lemon and Cajun Seasoned Fries ($6) will not be on the menu, they will be prepared to order for guests who request them. The Glazed Sweet Potatoes, with sorghum, cumin and chili ancho, also will take a hiatus during the spring and summer months and will return in the fall.

For dessert, the Mississippi Mud Pie, a robust treat that's comforting in the colder weather, has been replaced with a warmer weather specialty, the refreshingly decadent Blackberry Hand Pie ($6), served with house made salted caramel ice cream.

An additional attraction at Luella's will be lunch and dinner specials, Tuesday through Friday. The delicious Slagel Farms Buttermilk Fried Chicken and Smoked Gravy, which was popular on the brunch menu, will now be the Tuesday daily special. Other daily specials will be added in the near future.

On the weekend brunch menu, guests will enjoy two new dishes. Replacing the Bananas Foster Pancakes, are the Cream Cheese and Praline Pancakes ($10), buttermilk pancakes served with fresh blueberry compote. A staple of the lunch and dinner menu, the Bourbon Chicken and Waffles ($12), by popular demand, will now be a regular offering on the brunch menu.

About Chef Reed
Darnell Reed is a graduate of Washburne Culinary Institute in Chicago. He began his professional career in 1997 at the Palmer House Hilton where he served as Restaurant Chef at the French Quarter and the Big Downtown. In 2005, he was promoted to Executive Sous Chef at the Embassy Suites Chicago Lakefront where he handled banquet functions for up to 700 people. In April 2007, Reed was promoted to the dual Executive Chef position at the Hilton of Oakbrook and Hilton Garden Inn of Oakbrook. In May of 2010, he accepted the Executive Sous Chef position at the Conrad Chicago Hotel and was promoted to Executive Chef in 2011.

About Luella's Southern Kitchen
Luella's Southern Kitchen, located at 4609 N. Lincoln Ave. in Chicago's Lincoln Square, is a casual independent restaurant owned by Chef Darnell Reed. The restaurant opened February 3, 2015. Luella's serves lunch and dinner Tuesday through Friday from 11:30 a.m. to 10 p.m. Weekend brunch is served from 10 a.m. to 3 p.m. on Saturday and Sunday; dinner is served until 10 p.m. on Saturday and 8 p.m. on Sunday. All major cards are accepted. Luella's is a BYOB establishment; no corkage fee is charged. Takeout and delivery service are available. For more information, call the restaurant at (773) 961-8196 or visit the website at

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