ABOUT US

Welcome to Filet of Soul, where the heart of Southern flavors meets the rich traditions of Cajun, Gullah Geechee, and Creole cuisine. Nestled in the heart of the community, our restaurant is dedicated to serving up soulful, flavorful dishes that tell the stories of the South. Inspired by the vibrant cultures of Louisiana, the Carolinas, and the Lowcountry, we craft every meal with passion, using the finest ingredients and time-honored techniques passed down through generations. Our menu features a mouthwatering selection of classics like spicy jambalaya, shrimp and grits, and gumbo, each dish infused with bold spices and fresh, locally sourced ingredients. We honor the Gullah Geechee heritage with dishes like hoppin’ john and collard greens, while also celebrating the bold, rich flavors of Cajun cooking with perfectly seasoned crawfish and po'boys. At Filet of Soul, we are committed to creating a warm, inviting atmosphere where every guest feels like family, and every bite is a taste of Southern comfort. Whether you're a lifelong lover of Southern cuisine or a first-time guest, we invite you to experience the soul of the South in every dish we serve. Come hungry, and leave with a full heart!

CUISINES

Filet of Soul specializes in a vibrant blend of Gullah Geechee, Cajun, and Creole cuisines, celebrating the rich culinary traditions of the American South and Caribbean. Gullah Geechee cuisine, rooted in the African heritage of the Sea Islands, features flavorful dishes like shrimp and grits and low-country boil. Cajun cuisine, originating in Louisiana, offers bold, spicy flavors with classics like jambalaya and gumbo. Creole cuisine, influenced by French, Spanish, African, and Native American cultures, is known for its intricate sauces and hearty stews, such as étouffée and crawfish. Together, these culinary traditions deliver a soulful, diverse dining experience.




Gulla Geechee

Gullah Geechee cuisine is a vibrant culinary tradition rooted in the African heritage of the Gullah Geechee people, descendants of enslaved Africans along the southeastern U.S. coast, particularly in South Carolina, Georgia, and Florida. This cuisine blends West African ingredients and cooking techniques with Southern staples, creating dishes like shrimp and grits, Hoppin' John, and gumbo. Key ingredients include seafood, rice, okra, and sweet potatoes, often spiced with unique seasonings. The emphasis is on hearty, flavorful meals that reflect both African cultural influences and local resources, with an emphasis on community and family gathering around shared meals.

Cajun

Cajun cuisine, rooted in the cultural traditions of Louisiana’s Acadian settlers, is known for its bold, flavorful dishes and rich, hearty ingredients. It combines French, African, Spanish, and Native American influences, creating a unique culinary style. Classic dishes include gumbo, jambalaya, crawfish étouffée, and boudin, often seasoned with a mix of spices like paprika, cayenne, and garlic. The cuisine emphasizes the use of fresh, local produce, seafood, and meats, cooked in a way that highlights both simplicity and depth of flavor. Cajun cooking is as much about tradition and community as it is about taste.

Creole

Cajun and Creole cuisines are two distinct yet closely related culinary traditions from Louisiana, both deeply influenced by French, African, Spanish, and Native American flavors. Cajun cuisine, rooted in rural, working-class communities, is characterized by hearty, rustic dishes like gumbo, jambalaya, and crawfish étouffée, often featuring bold spices, smoked meats, and one-pot cooking methods. Creole cuisine, more urban and refined, blends French techniques with African, Spanish, and Caribbean ingredients, resulting in dishes like shrimp creole, oysters Rockefeller, and crawfish bisque. Both cuisines emphasize the use of local seafood, vegetables, and the famous "holy trinity" of onions, bell peppers, and celery.