Unearth The Voyage
North Carolina’s soul food scene offers comfort that transcends any online review. These beloved kitchens serve up history on a plate, with recipes often passed down through generations. Whether tucked away in Charlotte’s bustling streets or hidden in small-town corners, these restaurants hold a special place in locals’ hearts that no star rating could ever diminish.
Nana Morrison’s Soul Food — Charlotte/Cary
Family recipes speak louder than keyboard critics at this cherished establishment. The crispy-outside, juicy-inside fried chicken causes regular customers to close their eyes with the first bite, momentarily transported to childhood Sunday dinners.
Their mac and cheese achieves that perfect balance – creamy underneath with a lightly browned top that adds textural magic. Collard greens simmer for hours with smoked turkey wings, creating a potlikker so flavorful people request extra cups of it.
When Charlotte natives move away, this is often their first stop when visiting home. “I’d drive three hours just for Nana’s cornbread,” admits one loyal patron who’s been eating here since the restaurant opened its doors.
Mert’s Heart & Soul — Charlotte
Located in uptown Charlotte since 1998, Mert’s has weathered changing food trends while staying true to its roots. Their legendary Soul Roll—a spring roll stuffed with rice, black-eyed peas, and seasoned chicken—draws food pilgrims from across the state.
Salmon cakes arrive crispy-edged yet tender inside, seasoned with a secret blend that owner James Bazzelle refuses to reveal even to longtime staff. The cornbread deserves its own fan club, baked in cast-iron skillets that have been seasoning for decades.
During the 2020 pandemic, neighbors organized fundraisers to ensure Mert’s survived. “It’s more than a restaurant,” explained one organizer, “it’s part of Charlotte’s cultural fabric.”
Soul Central — Charlotte
The line forming outside Soul Central on Sundays tells you everything you need to know. Regular patrons swear the oxtails here fall off the bone with just a stern look, tender from hours of slow-cooking in a rich gravy that demands extra rice.
While some soul food spots stick rigidly to tradition, Soul Central isn’t afraid to experiment—think collard green egg rolls and sweet potato cheesecake. Yet the foundations remain unshakable: perfectly seasoned fried chicken, black-eyed peas cooked with ham hocks, and candied yams that strike that ideal sweet-savory balance.
“When my mother visits from New York, we come straight here from the airport,” shares Charlotte resident Tamika Johnson. “She says it reminds her of her grandmother’s kitchen.”
JJ’s Mama’s Soulfood & More — Lexington
Hidden on a quiet Lexington side street, JJ’s Mama’s looks unassuming until you spot the packed parking lot. First-timers often become regulars after experiencing their smothered pork chops—fork-tender meat swimming in onion gravy so good people have been known to drink it straight.
The chicken here isn’t just fried; it’s a masterclass in seasoning that penetrates all the way to the bone. Regulars know to save room for the banana pudding, layered with vanilla wafers that maintain their integrity while soaking up just enough custard.
Owner Janice Jenkins learned these recipes from her grandmother, tweaking nothing over the years. “Why mess with perfection?” she’ll tell you with a knowing smile if you ask about her methods.
Let’s Eat Soul Food — Durham
“Take your time” reads the sign at Let’s Eat, a philosophy evident in everything from their service to their slow-simmered dishes. The oxtails require a five-hour cooking process that transforms tough meat into something that melts on contact with your tongue.
Mac and cheese here isn’t the bright orange version found elsewhere—it’s a sophisticated five-cheese blend with a hint of mustard powder that elevates it beyond the ordinary. Sweet tea comes in mason jars so large they require two hands, served with a slice of lemon and unlimited refills.
With two Durham locations, Let’s Eat has become a community touchstone. Local basketball coaches bring winning teams here to celebrate, and Sunday after-church crowds fill every table between 1 and 3 PM.
Tru Soul Food Kitchen — Raleigh
Walk into Tru Soul and you’ll likely be greeted by name if you’re a second-time visitor. Miss Ella, the 72-year-old matriarch who still oversees the kitchen, has a memory for faces that matches her talent for seasoning.
The oxtails here are legendary—braised until they collapse into rich gravy that begs to be sopped up with her cloud-like yeast rolls. Regulars schedule their weeks around Wednesday’s smothered chicken special, where drumsticks and thighs swim in gravy studded with bell peppers and onions.
During a recent renovation, loyal customers volunteered to help paint and decorate. “This isn’t just where we eat,” explained one volunteer. “It’s where we mark birthdays, celebrate promotions, and come when we need comfort after funerals.”
Jack’s Seafood & Soul Food — Raleigh
Jack’s brilliantly marries two culinary traditions that share deep Southern roots. The catfish arrives crackling hot, encased in cornmeal so perfectly seasoned you’ll never reach for the hot sauce.
While seafood might be in the name first, the soul food credentials stand equally strong. Their mac and cheese achieves that elusive texture—neither too firm nor too soft—with a cheese pull that stretches dramatically when served. Collard greens maintain their integrity rather than cooking to mush, with smoky undertones from turkey necks.
“I moved to Charlotte for work but drive back to Raleigh monthly just for Jack’s,” confesses regular customer Marcus Williams. The restaurant’s walls feature decades of photos showing generations of families celebrating special occasions at the same tables.
Brenda’s Soul Food — Greensboro
Brenda’s doesn’t waste energy on fancy decor or social media presence. Since 1998, they’ve focused entirely on what happens in the kitchen, and locals wouldn’t have it any other way.
The fried chicken achieves that mythical status—shatteringly crisp exterior giving way to juicy meat that’s seasoned all the way to the bone. Pork ribs emerge from the kitchen with a perfect smoke ring, the meat offering just enough resistance before yielding completely. Their collard greens strike the perfect balance between bitter and sweet, with pot likker so good it’s served in a cup on the side.
“You taste Southern love in every bite,” explains longtime customer Reverend Thomas, who brings church visitors here after Sunday service. “No fancy review could capture what this place means to Greensboro.”
Sol’Delish — Charlotte
Newcomers to Charlotte’s soul food scene might overlook Sol’Delish, but locals know better. Opening in 2018, this spot quickly earned devoted followers by honoring tradition while acknowledging changing tastes.
Their classic fried chicken shares menu space with vegan “chick’n” and waffles that even carnivores admit are surprisingly satisfying. Traditional sides like black-eyed peas and candied yams sit alongside kale salad dressed with sweet potato vinaigrette. The kitchen’s flexibility extends to dietary needs without sacrificing flavor—gluten-free mac and cheese that somehow maintains the creamy, stretchy qualities of the original.
Owner Deanna Wilson learned cooking from her grandmother but brings her nutritionist background to the kitchen. “Soul food should feel good during and after eating it,” she explains, a philosophy that’s winning over both purists and health-conscious diners.
Boricua Soul — Durham
What happens when Puerto Rican flavors meet Southern soul traditions? Magic on a plate, according to the devoted following at Durham’s Boricua Soul. Their pernil (slow-roasted pork shoulder) comes with traditional collards that have been kissed with sofrito, creating a cross-cultural conversation in every bite.
The mofongo balls—mashed plantains stuffed with collard greens and pork cracklins—exemplify their innovative approach. Even classic mac and cheese gets thoughtful treatment with the addition of queso fresco and a hint of sazón seasoning that leaves diners wondering why no one thought of this combination sooner.
Husband-and-wife owners Toriano and Serena Fredericks started as a food truck before opening their brick-and-mortar location. “Our food tells the story of our families and our heritage,” Serena explains. “That’s something reviews can’t measure.”
