Cooking for the reason that age of eight, Maurinise Lee’s dream of opening her personal seafood retailer in Hyde Park the place she was raised got here true Sunday when droves of individuals packed her retailer at 1310 E. 53rd St.
Holding her 3-year-old granddaughter, Ceast Lee, she stated, “I’m grateful…grateful about this opening. It’s my dream come true.”
What’s Krackin’ Southern Seafood is a household affair. Lee is the mom of 4 sons, Michael, Kevin Mitchell, Franklin Lee and Ryan Lee. “They’re part of this imaginative and prescient of mine, and they’re at all times by my aspect,” she stated.
When requested in regards to the origin of the restaurant’s identify, Lee defined, “I got here up with What’s Krackin’ Southern Seafood as a result of I created a seasoning, and my mother taught me how one can prepare dinner southern meals. I created my seasoning to placed on southern meals and seafood; so it grew to become a southern twist to it. That’s the reason I named it What’s Krackin’ Southern Seafood.”
“My mom at all times taught me to prepare dinner soul meals. I cooked, washing and cooking greens, frying rooster, cleansing rooster, making mashed potatoes, salads. I used to be at all times within the kitchen with my mother as a result of I used to be the oldest grandchild and oldest baby. I needed to put together meals; cooking grew to become a ardour of mine.”
Her mom, Joan Lewis, stated she is so happy with her daughter.
Born in Chicago, Lee was raised in Hyde Park, at 5323 S. Woodlawn. She attended Murray Language Academy Elementary Faculty and Kenwood Academy. Lee graduated from Pivot Level Magnificence Faculty and after 35 years as a cosmetologist owned 4 salons. Lee has since retired from that career and is specializing in franchising her seafood restaurant.
When requested about her targets, Lee stated she desires to franchise her restaurant, opening 5 extra eating places, one annually, all through the USA. “That is my first one, and my aim is to make it an enormous franchise.”
Lee stated she birthed the concept of What’s Krackin’ in 2013. “I at all times ready to open a restaurant. All the things was in Divine order. I simply awoke one morning in 2013 and stated I might open up a restaurant.”
Her son, Ryan Lee, the co-owner of What’s Krackin’, was equally excited in regards to the opening of their southern seafood restaurant. “At present was particular, to see one thing we’ve been engaged on for years lastly come to fruition. It’s superb to create an area that can carry the Hyde Park group collectively.”
The Lees’ menu contains shrimp, crab, crab legs, lobster tails, and crawfish with a particular seasoning she has created with butter sauce. Their menu picks could be steamed, grilled or fried; the restaurant additionally serves Po Boys, Oyster Po Boys, corn, potatoes and vegan shrimp.
Whereas her restaurant focuses on carry-outs, there’s seating for some clients inside and out of doors of the shop. She does require masks to adjust to the Facilities for Illness Management mandate.
What’s Krackin’ restaurant will likely be open from 12 midday to 9:30 p.m., Tuesday by way of Sunday.
