Alfreda’s persevered through Hurricane Harvey, COVID-19 and an explosion Now, increasing rent on the restaurant’s 25-year-old Third Ward location is driving its owners to move. They are making the most of it.
Older sign on a pole, left, and the newer sign on the building, right, at the soon to be former location of Alfreda’s Soul Food restaurant Friday, Aug. 26, 2022 in Houston, TX.The origins of soul food stretch back to slavery in southern United States, when enslaved African people used vegetables and discarded meat and turned them into new cuisine.
But as always, they said, they are making the most of what they have, finding a new location just 10 minutes away that offers more space, more parking and the opportunity to make long-held plans reality, including hosting voter registration drives and workshops on financial literacy. Their business isn’t big enough -- financially, or physically -- to put in large enough orders to gain bulk discounts, and they can’t afford to keep large stockpiles of ingredients and other supplies in case of shortages or short-term price hikes. But the pandemic, as difficult as it was, taught them how to pivot, said Marguerite Williams.
High prices and supply shortages have also affected what was once their top selling dish: oxtail. The cost of oxtails, the meat and fat from the tail of cattle, has more than doubled to $10 a pound from $4 a pound — when restaurant can get them. “I’m supporting them no matter where they go,” she said. “They know how to give back to the community.”
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