Behind the Scenes at The Lady and Sons

Let’s Get Cookin’ 

It’s just before 11 a.m. on a Tuesday in downtown Savannah, Georgia, and hungry locals and curious visitors alike line up waiting for the doors to open at The Lady & Sons. See how Paula, Jamie, and Bobby Deen and their dedicated staff serve up classic Southern comfort food.

Behind the Scenes at The Lady and Sons

8 a.m., Kitchen Staff Arrives

Behind the Scenes at The Lady and Sons

Jamar Hill, one of the cooks at The Lady & Sons, prepares mashed potatoes for the buffet.

Everything is made from scratch at The Lady & Sons. Sweet potatoes are roasted by the dozen and transformed into candied yams while other vegetables, meats, breads, and desserts are prepared. 

 Behind the Scenes at The Lady and Sons

Ineata “Jelly Roll” Jones is a familiar face to Lady & Sons regulars. She has worked at the restaurant for more than 20 years.

The restaurant serves about 25 pounds of green tomatoes daily for its fried green tomato appetizer and 1,200 to 1,500 pounds of chicken a day for all its chicken dishes. Every slice of green tomato and piece of chicken destined for the fryer is dredged by hand and cooked to order.

2018-05-04T10:29:10+00:00