Tawanda’s Cafeteria prepares soul food dishes that nourish both heart and home.

Tawanda’s Cafeteria is a celebration of soul food, culture, and community. Owner Alicia Edwards-Wright, who named the restaurant after her mother, learned to craft her classic southern dishes from the ladies at the church she and her mother attended when Alicia was growing up.

“They were cooking for the whole congregation, and so that’s kind of where I learned how to cook,” Alicia says. “My mom put me in the right atmosphere to learn.”

Alicia has always aspired to be an entrepreneur and has mastered the art of creating comforting dishes like fried chicken, meatloaf, and BBQ pork steaks — staples that Tawanda’s is best known for. Her fried chicken and fish stand out because of its bold flavor and her expert technique. Rather than double-battering or using a wet batter, she seasons both the meat and the flour-based coating, creating a crispy, golden exterior that locks in the juices. The thick, flaky fried fish filets have a perfectly crisp crust. For those craving a little sweet heat, the hot honey is a game-changer when it’s on special.

As for the sides, they are all vegetarian and gluten free. While most people use smoked turkey in collard greens, Alicia, a vegetarian herself, uses hickory flavored liquid smoke and spices to create the traditional flavor. Her rich and creamy mac and cheese keeps customers wanting more, and her candied yams are sprinkled with cinnamon, brown sugar, and a buttery glaze that melts on the tongue.

In addition to its regular menu, Tawanda’s also offers a specialty dish and a new dessert each week. So far, specials have included chicken with waffles or pancakes, red beans and rice, blueberry cornbread, and fried pork chops. Desserts include red velvet brookies and iced honey bun cake.

“It keeps me on my toes creatively,” Alicia says. “If you’re not paying attention to our Facebook, you might miss out.”

Alicia’s vision for Tawanda’s is to grow with the community it serves. After two years at their East Miller Street location, they will soon be reopening on High Street, doubling their kitchen space, providing seating for up to 50 people, and offering a private room where businesses can hold lunch meetings. The menu will also be expanding with bakery items, sandwiches, salads, and a juice bar. The restaurant invites guests to savor comfort dishes in a bright, colorful space with a vintage aesthetic and artwork commemorating Black entrepreneurship that reflects Alicia’s vibrant spirit. It will also include a market that will be run by Alicia’s daughter who has been making and selling fun gadgets and knickknacks for more than three years.

While the food brings people in, the heart behind Tawanda’s is what keeps them coming back. Alicia is well-known for her humanitarian efforts in the community as the executive director of Building Community Bridges and aims to reflect that same enthusiasm within the restaurant. With having more room to make more food each day, Alicia plans to donate any leftover food to Building Community Bridge’s food pantry to help provide food assistance to those in need.

“There’s only a certain amount of time before all the food expires,” Alicia says. “At the end of a shift, I can combine everything left over and have enough to maybe make up to 12 extra meals to go to the pantry.”

It may take a few years, but Alicia hopes to incorporate more garden to table products in her dishes with a small garden next to the new building. Eventually, the garden would be able to sell produce to Tawanda’s cafeteria and other local restaurants and entities as well.

Tawanda’s Cafeteria
1121 E. Miller St., JCMO
Wednesday – Friday 4 – 8 p.m.
Saturday 11 a.m. – 2 p.m. and 4 – 8 p.m.
Sunday 10 a.m. – 2 p.m.