There is an old southern saying called “fixin” at least I think it is southern, I mean I have never heard anyone southern say it, but I have heard senior citizens say the saying and I always assume that they are southern which could be right or it could be wrong, I am not completely sure. This saying also has a double meaning, it could mean that you are about to do something, for example “I am fixin to go to the store” and to translate that means “I am getting myself ready to go to the store” and the secondary example is “What fixin do you want on the side of that chicken,” and to translate that means “what sides do you want to accompany that main piece of meat,” the latter is the subject matter of this blog post.
Fixins Soul Food Kitchen located in downtown Los Angeles, California where the sweet tea is actually sweet and they have opted to be nostalgic by offering Kool-Aid just to take you back to the days when your parents made Kool-Aid so sweet it gave you cavities.
First up on the menu was the fried deviled eggs, yes you read correctly and the concept kinda stumped me too. But it is exactly how it reads, it’s a deviled egg with the yolk beautifully seasoned, with a hint of hot sauce sitting atop a fried egg white, and to top that off a small piece of slab bacon. And let me share with you the shell was perfectly crispy with just enough crack to the first bite and not only did the unconventional concept bowl me over, the taste captivated me just as much.
Next up was the fried catfish, with fixins mac and cheese and collard greens. Now some people skirm at the thought of eating catfish, because of the name, and some are just to bougie because catfish are said to be a scavenger, and there may be some truth to that fact, but nonetheless catfish is a palatable fish, especially when it is fried with cornmeal. The batter was perfect, not too thick and not too thin, but just enough to create a crispy crust that didn’t interfere with the delicate fish. The fish was lightly seasoned so that with each bite you were very cognizant that you were eating the wondrous catfish. My fixin were the collards and they were tender and the pot liquor was a tad on the spicy side, enough to make me need some water to douse the heat, the mac and cheese on first sight did not appear to be creamy nor cheesy, but the first bite made a complete fool outta of me, it was both of those things, it was actually pretty spot on.
The food was actually very good at Fixin, but the service lacked a whole lot of luster. It is something about slipshod service, it has a way of diminishing the taste of your meal. It forces you to question going back, and query on whether or not you should get a dessert. It’s strange but I tend to believe that a waiter should be happy that guests who have their choice of so many restaurants have opted to choose them. The wait staff should be keenly aware that they too are a part of the dining experience, they are the precursor to how your palate receives, it seems strange but true. When the wait staff is unengaged, slightly wishing that the patron was anywhere but in front of them the palate can run the risk of being soured.
Fixins I thought the food was delicious, but the service ornery, I would love to come back, because it is certainly possible that this experience was a one-off, but in order to do so, I have to put on my tough skin, I have to be very conscientious not to treat others as they have treated me, and then also want a tip. So my suggestion would be to remember that dining is in fact an experience, not a partial experience either, not just an eating experience, but a full blown start to finish experience. One in which people will talk about not just what they ate but how they felt🍽