The menu offers wings, salads, several grilled options (shrimp, chicken, catfish, pork chops) and “Mama Pat’s” gumbo, in addition to various specials. 😋
“I’m just going to sit here and watch your cholesterol go up,” said my lunch companion, as I considered what I was about to do to myself.
From the outside, JJ’s has the look of a strip-mall place that’s been successful enough to expand into three units. Inside, you find one big dining room in view of a semi-open kitchen.As you’d expect, fried chicken and fried seafood are the mainstays. They’re not the whole story, though. The menu offers wings, salads, several grilled options and “Mama Pat’s” gumbo, in addition to various specials.
It was everything you’d hope: A guilty pleasure, served atop a bed of carbs, drenched in brown gravy. The fried chicken livers abounded in the distinctive flavor any liver fan would hope for or any liver-phobe would fear. The shrimp were, as they should be, the main attraction: Fat, fresh and piping hot they were, fairly overflowing the platter. My friend said they tasted like he had fried them himself on the back porch, only without all the muss and fuss. I stole one and can attest that it was among the best I’ve had in recent memory.
As Pierce tells it, she was minding her own business after a 25-year career with the state, during which she did nothing that had anything to do with restaurants. Her nephew Luke Daves, a veteran restaurant manager, persuaded her to partner up in opening a place. “You have to be ready to put in a lot of hours. When you close, you don’t get to shut the doors and turn out the lights,” she said. “We break down the restaurant every night, we mop and clean every night.”“People love our fried catfish and fried flounder,” she said. “But we sell bookoodles of shrimp po’boys and hamburgers.” Insider tip: She said her personal favorites include the broccoli-rice casserole, and the pot roast that JJ’s serves on Tuesdays.
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