We showed up at a bit after 5 and found a sign on the door and people milling around. Larkins indicated that they were closed but would re-open at 5:30, At 5:40 they opened and a crowd entered. Because of the rush of patrons filling nearly all the tables at once, service was understandably slow. Finally a wait person came to the table and placed two Ball canning jars with water to dirnk. I suppose Larkins thinks thats cute. It isnt. \r
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We were presented with a small bowl of "" Texas Cavier "" black eyed peas and some pita to serve it on. The black eyed peas came directly out of a can, were not cooked and there was no mingling of flavors which can make this unusual item tastey. It definately wasn't \r
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The menu featured about 6 entrees including fried chicken, Jambalya, fried catfish. pork chop and other items. After a starter of a lettuce wedge with a very small amount of blue cheese ($7) we chose the fried fried chicken meal ($15) - a leg and thigh only, no white meat,- a glob of mashed potatoes and a bit of "" gravey "" The chicken was tough and disappointing. The mashed potatoes were cool ( to the taste ) and the gravey was just there. \r
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A side dish of red beans and rice was awful. The beans were not cooked, there was no bean ""gravey"" and the rice was dry. Having been born and raised in the south I know how wonderful a simple dish of red beans and rice can and should be. It wasn't\r
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If a restaurant is going to feature southern cooking or soul food as it suggests, it would be nice to at least reflect what is great about that kind of food. If the chef wants to take the cooking to higher levels, he should at least get the basics right first. Fresh well battered chicken, a variety of cuts, a generous hot portion of mashed potatoes and more than a teaspoon of gravey, and side dishes worthy of their heritage. \r
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Larkin's prices are high for this kind of food. Good quality would make it worth the money. It wasn't\r
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We won't be going back
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