Large Plates & Big Bowls

We don’t serve dinner at Brown Sugar Kitchen. Our doors close at 3 p.m., so lunch is our big meal of the day. During the week we stop making eggs and serving bacon and sausage around 11:30 and roll out the gumbo, catfish, and baby back ribs.

The mood of the restaurant changes, too, once the breakfast rush ends. People are more awake and ready for conversation. The decibel level rises and appetites are bigger. We’re more lively in the kitchen, as well.

The line has become a well-oiled machine thanks to devoted cooks and kitchen managers. Some customers ask why we don’t smile more when we cook, but getting the food out quickly and doing it well requires a lot of focus. You will find us smiling at the end of the day, when we learn that we served 402 meals in 8 hours, in our little restaurant with just 50 seats, 6 burners, a 3-foot/0.9-metre griddle, and 3 waffle makers. It’s truly the little restaurant that could.