Inspired restaurant continues to encourage

The sign, “no sagging,” in the window at the front door of Anointed Soul Food is a “welcome” to patrons who appreciate proper dress — casual with respect for others. The big board in the entry lets you know you are entering a place that honors God. It references Joel 2:26, “And you shall eat in plenty and be satisfied and praise the name of the Lord your God.”

Another board on the back wall where the bar use to be, is in honor of the one who inspired Sylvia Pradia to cook publicly for the people of New Iberia. The restaurant’s new location is adding to the following already started on Daspit Road. 

The name of the restaurant speaks for itself but after three visits and always finding a friend to talk with, it could become the “Cheers” of New Iberia. 

Today is not the first time to see a restaurant featured on the Food page, but it is the first under the banner of “Beyond the Menu,” a monthly restaurant review coming to readers the second week of the month. It is not intended as a critical bashing or judgement of what others will think of a public establishment, but about the experience of eating there. Every restaurant from time to time needs a little housekeeping, recipe adjusting, personnel acknowledgement — and if you find a place where everybody can agree on everything, please let me know. I should write about it.

This column is more about supporting the businesses and “buy local” attitude giving readers a broader understanding of what they can expect from a place they may not have tried. Expanding the offerings in the Teche Area will only improve the quality of life for everyone — residents and traveling visitors alike. 

Today’s featured restaurant is one I had heard about but frankly didn’t seem to know where it was, even though I knew it was on Daspit Road. Not traveling there often, and being the driver, I just missed it. Then I met Chad Pradia who along with his wife Sylvia, recently moved to the new location at 1501 Iberia St. at East Admiral Doyle Drive.

The first trip to the new location was a Friday and seafood is definitely on the menu with fried catfish, crawfish etouffee, fettuccine and my favorite, crab stew. The unexpected hard shell crab claws and quarters are in a rich white sauce that would be great over anything. Be sure to ask for the crackers to get into the claws, which I forgot to do. Chad Pradia may have a new item on the menu soon. He told me he likes to put the crab stew sauce on sliced cucumbers with a little vinegar. Sounded good to me. 

Speaking of, the plate lunch customer line is filled with locals who have come for the soul food since they opened — others are just learning about the Cajun delicacies offered including stuffed turkey wings. Apparently their popularity multiplied the days on the menu to include Friday with seafood and Sunday along with barbecue. I understand if you don’t get there early, they will be gone. 

The regulars are coming for the traditional southern style cooking but as Nathaniel Mitchell with The Diabetic Kitchen and I discussed, and agreed to in front of the owners, some healthy alternatives to the carbohydrate-laden sides is a must for us to eat there more often. Today’s recipes are a suggestion to add to the menu. If you are trying to watch calorie heavy dishes and have suggestions, please pass along your favorites for them to consider. It’s hard for a business built on one style of cooking to increase their offering without knowing if patrons are in agreement. Pradia said they have been discussing a salad bar to offer some variety as well.

Inspired and Encouraged

Sylvia Pradia will continue with her catering business, she is still preparing plate lunches to be delivered to long-time customers which she was doing before her daughter, LaTisha Marie Vital, was taken from family and friends by the hand of malice Dec. 2017. Vital was the catalyst that encouraged her mother’s business to include a restaurant. Vital found the location nudged her mother to take the next step in the food world. 

What makes Anointed Soul Food an even greater blessing to the community is the fact they are bringing in a positive attitude among patrons with friendly smiles and greetings from across the city. Pastors from various churches, a multi-racial clientele, and the potential — still in development — for Bible studies at night or weekend musical gathers like last Friday when jazz packed the house.

Normal business hours are Sunday through Friday 10 a.m. to 3 p.m. with on-site and off-site catering. For information or to see what’s on the menu, call 380-0619 or 321-9089. Remember to mention you heard about them in The Daily Iberian and keep reading as we explore Teche Area restaurants Beyond the Menu.