Menu favorites at Simmons Soul Food include smothered pork chops, barbecue ribs, baked and fried chicken, broccoli casserole, collard green, peach cobbler and vanilla pudding.
From the restaurant's website:
"Using bakery breads, garden-fresh vegetables and juicy, delicious meats, we create each meal to perfection. We serve only 100 percent homemade, authentic soul food. Our trained chefs work hard to replicate the flavors of home, so you can take a break from the kitchen and treat your family to a great meal and a fantastic time."
No alcohol available. Kids' menu. Serving lunch daily, dinner Mon–Sat. (closes at 6 pm Sun).
"Modestly located in a vaguely Victorian strip center overlooking new and established homes in Fourth Ward, the air at the 64-seat Simmons is scented with Sunday supper. It is the same palpable aroma which fills a house before the Southern Sunday meal where family members gather to dish out familiar comfort food.... The recipes are classic, and the prices are hard to beat."
— Tricia Childress, Creative Loafing
Menu favorites at Simmons Soul Food include smothered pork chops, barbecue ribs, baked and fried chicken, broccoli casserole, collard green, peach cobbler and vanilla pudding.
From the restaurant's website:
"Using bakery breads, garden-fresh vegetables and juicy, delicious meats, we create each meal to perfection. We serve only 100 percent homemade, authentic soul food. Our trained chefs work hard to replicate the flavors of home, so you can take a break from the kitchen and treat your family to a great meal and a fantastic time."
No alcohol available. Kids' menu. Serving lunch daily, dinner Mon–Sat. (closes at 6 pm Sun).
"Modestly located in a vaguely Victorian strip center overlooking new and established homes in Fourth Ward, the air at the 64-seat Simmons is scented with Sunday supper. It is the same palpable aroma which fills a house before the Southern Sunday meal where family members gather to dish out familiar comfort food.... The recipes are classic, and the prices are hard to beat."
— Tricia Childress, Creative Loafing