In the heart of a bustling city, Chetwan Smith and Anthony Smith have carved out a niche with Sweet Soulfood, a vibrant eatery dedicated to reimagining local favorites through a plant-based lens. The couple began their culinary journey at festivals and events before establishing their permanent location at 1025 N. Broad St. This year, they are set to make waves at Jazz Fest with a booth in Food Area 2 near the Cultural Exchange Pavilion. While the restaurant typically operates from 11 a.m. to 5 p.m., Monday through Saturday, it will temporarily close during Jazz Fest days. Their unique offerings and welcoming approach have garnered attention far beyond the vegan community.

A Journey Rooted in Passion and Purpose

For over eight years, Sweet Soulfood has been a beacon for those seeking delicious, health-conscious meals. Located in a tourist-friendly area, this establishment attracts both locals and visitors alike, thanks in large part to recommendations from Uber drivers and hotels. What sets Sweet Soulfood apart is its commitment to authenticity. Chetwan's journey into veganism began during pregnancy when she sought ways to improve her health while maintaining her love for sweet treats. Over time, this evolved into a lifestyle that emphasizes freedom of choice rather than rigid adherence to dietary rules.

The menu features an array of New Orleans-inspired dishes, all crafted without animal products. Popular items include eggplant lasagna, cauliflower mac, and a delectable bread pudding. In preparation for Jazz Fest, the team has carefully selected their most beloved recipes, such as collard greens seasoned with smoked paprika and simple yet flavorful sweet potatoes. Each dish reflects a dedication to using real, organic ingredients, ensuring that even non-vegans leave satisfied.

Operating six days a week, the restaurant demands immense effort, with fresh food prepared daily. Despite the challenges, Chetwan and Anthony remain steadfast in their mission to serve with compassion and humility. They believe in showing kindness to everyone, regardless of their dietary preferences, creating an inclusive atmosphere that resonates deeply with their patrons.

At Jazz Fest, attendees can look forward to tasting these creations firsthand. Highlights include savory greens, tender cauliflower "chicken," and a distinctive barbecue sauce infused with just the right amount of heat. Completing the experience is their signature cornbread—a perfect balance between cake-like softness and traditional texture.

From humble beginnings at local gatherings to becoming a staple in the culinary scene, Sweet Soulfood continues to grow. By closing the restaurant temporarily for Jazz Fest, Chetwan and Anthony demonstrate their willingness to take bold steps in sharing their vision with a wider audience.

As a journalist covering this story, I am struck by the profound impact Sweet Soulfood has made within its community. Their approach not only challenges conventional notions of what plant-based eating can be but also underscores the importance of inclusivity and understanding in promoting healthier lifestyles. Through their efforts, Chetwan and Anthony remind us that change begins with small choices—and sometimes, those choices lead to extraordinary journeys. Their story serves as an inspiration to anyone looking to create meaningful connections through food, proving that passion combined with purpose can transform even the simplest meal into something truly remarkable.