Chris Williams's Museum District restaurant runs contemporary Southern cooking with strong African-American culinary heritage — Williams cooks from his great-grandmother Lucille B. Smith's recipe lineage (she was a pioneering Black cookbook author and entrepreneur in early-20th-century Texas) and brings real culinary scholarship to the menu. The shrimp and grits, the chicken and waffles, the cooking that connects Southern dining to Black American history. James Beard semifinalist recognition. For Southern cooking that takes both the tradition and its African-American roots with full seriousness.