This is soul food eating without the normally associated meat and grease. Chef Tamearra Dyson, a longtime vegan, works wonders with tofu, okra, lentils, peas, yams, beans, rice, and greens for the most part. She also has a way with macaroni ’n’ cheese, monster salad, cornbread, po’ boys, crab cakes, mashed potatoes, gravy, and pies. And then there’s Sunday brunch, all full of pancakes, waffles, tofu scrambles, French toast, cheese grits, oatmeal, and fried candied yam tots with bottomless (lemonade or pomegranate) mimosas. The down-home space is funky and eclectic and oddly spacious yet cramped, depending on where you are. It’s no-fuss service, checkered-paper lined baskets, colorful plates, and blues memorabilia sprinkled along the walls and looking down on the communal wooden tables, booths, and blue, white, and yellow tiles. To drink: Go for the cayenne lemonade. That last sip is sometimes a doozy. Serves dinner Tue.-Sat. and brunch Sun.