Statement about Food, History, & Culture
Hannibal’s Kitchen isn’t one of those fancy restaurants with exquisite atmosphere and finery, but it serves some of the best soul food cuisine in the area. Owner L.J. Huger says the family owned & operated restaurant has “been feeding the soul of the city” for more than 40 years because what the restaurant lacks in ambience, they more than make up for in taste. Sani Huger, LJ’s daughter, is now General Manager for the family owned business. Anthony Montgomery is the restaurant’s breakfast cook while Gloria Snipe, Anthony Jenkins, and head cook Herline Sampson prepare lunches and dinners. Huger’s youngest brother, Anthony Conyers, is evening short order cook. During the restaurant’s evolution it has become well known for its incomparable seafood dishes. Salmon, shrimp, and shark steak are the best-sellers during the breakfast and lunch rush. “We can’t keep shark steak,” Huger says. “But you’ve got to have your lima beans, okra soup, fried chicken, pork chops, and collard greens — basic seasoned Southern foods. We try to do something besides your traditional breakfast too. You can get bologna and grits, even sardines and grits!” He describes the fare as Southern ethnic.