visit thenativelife.com april/may 2011 native magazine 43

cuisine

visit thenativelife.com

By Kurt Walker

If you search for Alluettes Caf online, dont be surprised about the number of bloggers, articles and even websites such as Yelp.com raving about one of the Charleston communitys genuine treasures.

Nestled in the middle of Reid Street downtown, Alluettes is one of the peninsulas best examples of the fabric of the communal cloth. It is a family run business in the truest sense of the phrase. Alluette Jones, along with her husband Clifford and daughter Freda, work diligently to prepare some of the finest organically grown, slow-cooked dishes to be found in a marketplace saturated with more restaurants than churches. Does this mean that the Holy City, so named for its inordinate number of steeples, is ready for a new moniker?

There is a reason Alluettes is frequently featured in local, regional and national publications such as the July 2010 issue of Oprah Winfreys O

Magazine. I recall reading a column by local writer Jack McCray describing a place in town worth visiting for a great sandwich. The organic and slow-

cooking process intrigued me, so I gave Alluettes a try. I was pleasantly surprised when I walked through the door and was

welcomed by a familiar face, one I remembered from a community meeting we both attended, where this dynamic woman led a discussion about food, diet and exercise.

As I glanced at the menu, my eyes were drawn to the Geechi Girl burger. I asked about this item and was convinced by Clifford to give it a try. Many visits later, its still my first choice.

Like many family traditions, the ability to cook passes from parent to offspring. Freda has inherited her mothers skill, to the delight of Alluettes regular patrons. So while mother is away buying fresh, organically grown vegetables on Johns Island, for example, daughter steps in to keep the operation moving fluidly.

The restaurants fame has spread beyond the peninsula. Alluette still has a loyal following from her previous establishment in Beaufort, S.C., and they visit her Charleston eatery regularly.

Neither great food nor conversation is in short supply at Alluettes. Discussions can begin with a question about the menu and turn quickly to some of lifes more serious subjects, such as Alluettes opinion on the health of her clientele.

I am still trying to get people to eat clean and eat less, she said, as she discussedher journey from Line Street Grocery in 1993, to Beaufort and then back to Charleston.

After dining at Alluettes, your belly will be full and so will your spirits. According to Alluette, You are feeding your most prized possession, which is your body, and if you dont love it enough, then you will suffer the consequences.

That is, after all, the essence of soul food.

A friend of mine once told me I could eat at a different place in downtown Charleston every day for an entire year without visiting the same restaurant twice. Even if I were so inclined, it would be difficult, if not impossible, for me to avoid Alluettes for 52 weeks at a time.

Alluettes Caf is located at 80-A Reid St. and is open Monday through Saturday from 11 a.m. to 3 p.m.; Thursday through Saturday from 5:30 p.m. to 8:30 p.m.; and Sunday from 11 a.m. to 4 p.m.

Seasoning Body & Spirit

Freda Jones

PH

OTO

BY

RIC

H S

ING

LETO

N

Fried Whole Okra1lb of fresh okra (medium length)1 cup of organic cornmeal cup of organic flour1 teaspoon of sea salt teaspoon of cayenne pepper2 cups of buttermilk

Wash okra under cold running water. Leave whole. Place okra in a deep bowl and pour buttermilk over okra and set aside. Let okra stand for 15 minutes. Mix together the cornmeal, flour, salt and cayenne pepper. Coat fresh okra in cornmeal mixture and fry at 350 degrees until golden brown.

forthe

42 native magazine april/may

visit thenativelife.com april/may 2011 native magazine 43

cuisine

visit thenativelife.com

By Kurt Walker

If you search for Alluettes Caf online, dont be surprised about the number of bloggers, articles and even websites such as Yelp.com raving about one of the Charleston communitys genuine treasures.

Nestled in the middle of Reid Street downtown, Alluettes is one of the peninsulas best examples of the fabric of the communal cloth. It is a family run business in the truest sense of the phrase. Alluette Jones, along with her husband Clifford and daughter Freda, work diligently to prepare some of the finest organically grown, slow-cooked dishes to be found in a marketplace saturated with more restaurants than churches. Does this mean that the Holy City, so named for its inordinate number of steeples, is ready for a new moniker?

There is a reason Alluettes is frequently featured in local, regional and national publications such as the July 2010 issue of Oprah Winfreys O

Magazine. I recall reading a column by local writer Jack McCray describing a place in town worth visiting for a great sandwich. The organic and slow-

cooking process intrigued me, so I gave Alluettes a try. I was pleasantly surprised when I walked through the door and was

welcomed by a familiar face, one I remembered from a community meeting we both attended, where this dynamic woman led a discussion about food, diet and exercise.

As I glanced at the menu, my eyes were drawn to the Geechi Girl burger. I asked about this item and was convinced by Clifford to give it a try. Many visits later, its still my first choice.

Like many family traditions, the ability to cook passes from parent to offspring. Freda has inherited her mothers skill, to the delight of Alluettes regular patrons. So while mother is away buying fresh, organically grown vegetables on Johns Island, for example, daughter steps in to keep the operation moving fluidly.

The restaurants fame has spread beyond the peninsula. Alluette still has a loyal following from her previous establishment in Beaufort, S.C., and they visit her Charleston eatery regularly.

Neither great food nor conversation is in short supply at Alluettes. Discussions can begin with a question about the menu and turn quickly to some of lifes more serious subjects, such as Alluettes opinion on the health of her clientele.

I am still trying to get people to eat clean and eat less, she said, as she discussedher journey from Line Street Grocery in 1993, to Beaufort and then back to Charleston.

After dining at Alluettes, your belly will be full and so will your spirits. According to Alluette, You are feeding your most prized possession, which is your body, and if you dont love it enough, then you will suffer the consequences.

That is, after all, the essence of soul food.

A friend of mine once told me I could eat at a different place in downtown Charleston every day for an entire year without visiting the same restaurant twice. Even if I were so inclined, it would be difficult, if not impossible, for me to avoid Alluettes for 52 weeks at a time.

Alluettes Caf is located at 80-A Reid St. and is open Monday through Saturday from 11 a.m. to 3 p.m.; Thursday through Saturday from 5:30 p.m. to 8:30 p.m.; and Sunday from 11 a.m. to 4 p.m.

Seasoning Body & Spirit

Freda Jones

PH

OTO

BY

RIC

H S

ING

LETO

N

Fried Whole Okra1lb of fresh okra (medium length)1 cup of organic cornmeal cup of organic flour1 teaspoon of sea salt teaspoon of cayenne pepper2 cups of buttermilk

Wash okra under cold running water. Leave whole. Place okra in a deep bowl and pour buttermilk over okra and set aside. Let okra stand for 15 minutes. Mix together the cornmeal, flour, salt and cayenne pepper. Coat fresh okra in cornmeal mixture and fry at 350 degrees until golden brown.

forthe

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