Monk: While it does have barbecue on the menu, Mama Dip’s Kitchen is more of a soul food restaurant than it is a barbecue one. But it’s an institution, having served Chapel Hill, NC for nearly 50 years after Mama Dip left Bill’s Barbecue to open her own restaurant. But the namesake passed away over 5 years ago and while her daughter Spring Council has kept the restaurant going, she is going to cash in on the land but still keep the brand going in a different business model.
In this episode of the Gravy podcast from the Southern Foodways Alliance, Leoneda Inge visits the restaurant to learn what’s next. She speaks with Spring and Spring’s daughter Erika, who along with many of her sisters are carrying on the Mama Dip’s legacy in slightly different ways from their grandmother.