A new family-owned restaurant will bring a touch of Southern cuisine to the West Bottoms.
James Hamilton, his daughter Hannah Murray, and son-in-law Brett Murray, plan to open West Bottoms Kitchen on June 2.
They are taking the former Frank’s gourmet hot dogs space at 1623 Genessee St.
“We were just going to do our catering out of the space but we saw how many people were down here every day,” Hamilton said.
Three years ago, the family relocated from Joplin, where they had operated a restaurant called Zola. They planned to reopen it in the Columbus Park area. But the build-out would have been costly since it had not previously housed a restaurant tenant.
So the family changed course, starting a catering business out of a City Market commercial kitchen and now expanding into the former West Bottoms restaurant space.
West Bottoms Kitchen will be open for lunch daily and for private events for 35 to 50 people in the evening. The owners also will continue their catering operation.
At lunch, menu items might include a BLT sandwich with fried green tomatoes, shrimp and grits, southern Caesar salad with sweet potato croutons, gumbo, etouffee, and a blackened meatloaf sandwich with smoked tomato jam or a blackened meatloaf entree with smoky sweet potato puree, frizzled leeks and apricot whiskey jus.
The dinner and catering menu will include such items as panéed flounder with smoked cheddar Anson Mills grits, brown butter and flash fried spinach; pan-seared filet mignon with smoked gouda bread pudding, house steak sauce and baby asparagus; and bourbon peach glazed baby back ribs with crispy chile cured onions.