South Dallas is about to get a new neighborhood hangout where the plates are heavy and the recipes come with a backstory. Grandma’s Country Kitchen is set to open next week as a family-style restaurant built around old-school cooking and community ties, serving hand-battered fried chicken, cornmeal-crusted catfish and a spread of sides in a dining room anchored by a “Wall of Fame” that salutes the women behind the recipes.
According to WFAA, co-owners Carl Cheatham and Harold Cox are steering the project, with the grand opening set for Monday, March 23. That report notes the restaurant sits at the northeast corner of Highway 67 and Camp Wisdom Road in Southern Dallas and outlines plans to work with schools, churches and neighborhood groups through catered fundraisers, turning the kitchen into a hub for both comfort food and local support across North Texas.
Menu, Wall of Fame and Fundraising
Per the menu posted by Grandma’s Country Kitchen, the lineup leans into classics like fried chicken, fried catfish, mashed potatoes, green beans and desserts such as peach cobbler. Sides are billed as “endless” at no extra charge, a setup that mirrors a big family meal more than a quick pit stop. The same site details fundraising options and the in-house Wall of Fame, where diners can nominate grandmothers whose home cooking inspired their own family traditions.
Events and the Sister Venue
Grandma’s is tied directly to The Reserve at Redbird, a full-service event space just behind the restaurant that, according to the venue’s website, offers in-house catering and flexible layouts for events of up to 400 people. That pairing positions the kitchen to handle weddings, banquets and neighborhood fundraisers without sending catering business outside the community, keeping both the food and the dollars close to home.
Hiring and Neighborhood Impact
The team behind Grandma’s has also been hiring from the area. Workforce Solutions Greater Dallas hosted a job fair last fall that advertised openings for cooks, servers, managers and other front-of-house roles. The hiring-center listing framed those early recruits as key to moving from test runs into a steady neighborhood restaurant meant to both feed the block and put local residents on the payroll.
