Grandma Lennell Donald was the hen in the kitchen, and Chef Wallace was the egg. She taught him how to make jams and preserves, and sauces in addition to traditional meals. At Hen & Egg, preservation and processes are key.

"I modified my present knowledge with her past," Chef Wallace said. "Her hot sauce is here. The way she marinated chicken and catfish, all of that is here. And I think it's just fun and inviting. It's whimsical with the Southern flair, which we definitely love."

Southern Menu with Modern Preservation Techniques

Hen & Egg serves breakfast, lunch, dinner, and brunch on Sundays. Lunch typically includes two blue plate options, which add even more variety to the menu. It is loaded with soulful dishes like chicken and waffles, shrimp and grits, and pan-seared catfish with black-eyed peas, but with preserved twists and flavor turns. It's mouth-watering nuances like pickled blueberries, roasted curry cauliflower, and homemade condiments that make his plates original but nostalgically familiar.

Popular Dishes and Executive Chef Insights

"(They keep coming back for) the mac and cheese and the cornbread, which is his strict grandmother's recipe," said Executive Chef Rodney Davis, former Executive Chef of Babalu Tacos & Tapas and Godfrey's. "The shrimp alfredo, chicken alfredo, red beans and rice, jerk chicken. You can come in and walk into anything."

Queen's Cafe: Chef Wallace's Next Downtown Venture

Chef Wallace's next planned restaurant is expected to be on the second floor of the McCoy Federal Building downtown. Queen's Cafe will be a tribute to his maternal grandmother, Queen Morris. Each of his restaurant locations represents a landmark of change and is not driven by financial considerations. Similar to Hen & Egg, Queen's Cafe will operate under Mississippi's Business Enterprise Program for the Blind (BEP), partnering with the Mississippi Department of Rehabilitation Services (MDRS) to create employment and entrepreneurship opportunities for individuals who are legally blind.

Community Impact and Downtown Vision

"You have to care about the people that come here, and want to make change," said Chef Wallace, also the founder of Nick Wallace Culinary, which includes the Nissan Café by Nick Wallace at the Two Mississippi Museums and the Burger + Fries by Nick Wallace Restaurant at UMMC. "I have my eye on downtown. I've been working downtown since I was 17 years old, and I'm 46 now. From when I was the Executive Chef at Marriott. I can look out the window and reminisce."