Soul Bowl opens new location in Richfield

The Minneapolis favorite is coming south of the cities to bring soul food classics to Richfield.

RICHFIELD, Minn. — Minneapolis is known for good eats, and Soul Bowl in the North Loop is no exception.

Fans of the popular restaurant rave about the food having the perfect twist.

“One of those things would be using Chinese 5 Spice in the candied yams sauce. That may not be something that’s traditional for people, but flavor-wise it makes perfect sense and tastes amazing,” said owner Gerard Klass.

Klass says serving the Minneapolis community for the past two years has been a treat, but fans of their soul food come from all over the metro. That’s why they’ve expanded and set up shop in Richfield.

“We know it can be a trek, and some people don’t like to deal with the hustle and bustle of downtown,” said Klass.

Nestled in a quiet neighborhood,

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750 Soul in Wichita will serve both soul food and vegan fare


Rhonda Williams is finally ready to open her 750 Soul restaurant on East 13th Street.

Soul food fans who loved the food Rhonda Williams served when she ran Rachel’s Kitchen at 818 N. Mosley have been waiting three long years for her promised return.

They almost got it in early August, when Williams planned to celebrate the opening of her new restaurant — 750 Soul at 4601 E. 13th St. But then, Williams’ account was dropped by her food provider, Sysco, and she had to postpone at the last minute.

Now, Williams is ready to announce another launch date. She’ll open the doors on Wednesday, Sept. 22, and will again serve the burgers, catfish, pork chops, meatloaf, sweet potatoes, greens, stewed okra and other soul food specialties she offered at Rachel’s Kitchen from 2014 until 2018, when she had to close to care for her ailing mother.


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Water Cooler: An introduction to soul food tfg

Although soul food is a well-loved staple of American cuisine with roots reaching to the earliest years of United States history, the term “soul food” itself is relatively new. It seems like traditional Americana, but the title was not used until the 1960s.

The key dishes of soul food are heavily associated with the rural South. Most people in the country would interchangeably refer to this cuisine as Southern food or barbecue. While that isn’t exactly incorrect, soul food is a term used specifically to describe the unique cuisine that developed through the resourcefulness of Southern cooks, mostly enslaved Africans, who combined their culinary and agricultural skills with limited resources.

The term became popular during the civil rights and Black nationalist movements of the 1960s to highlight and celebrate African heritage, although “soul” as a label emerged in the late 1940s jazz scene, spawning similar terms such as “soul music.”

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Why you should be eating biscuit pizza, an endlessly versatile and crowd pleasing food with soul

Karter Louis wants us to remember where American food came from, and he feels the route there is on a biscuit. Specifically, a Soul Slice biscuit pizza, the San Francisco by way of Louisville restaurateur’s latest venture. 

This is not, he hastens to note, to be confused with Italian pizza (another American creation as we know the dish, he would add). No. This is a straight-up biscuit crust, a most American of ingredients, topped with soul food. Because, he says, “the landscape of traditional American cuisine is based on soul food.” 

So let’s start by calling it what it is: People talk about southern food and comfort food, Karter says. “Say soul food. No one will say soul food. Why can’t you say soul food?”

“Southern food is just hijacked soul food in a lot of cases,” he points out. As for comfort food, well, that’s different for everyone

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