Geechie’s Southern Style Restaurant brings a taste of the coastal Sea Islands of South Carolina to Killeen. It’s family-owned and operated by retired U.S. Army veteran Jerry Lewis Moore Sr., executive chef and CEO, and his wife, Latanya White-Moore, COO. His three daughters also pitch in to help at the restaurant when they are not in school.
The hospitality begins the moment you walk into the restaurant and greeted by Moore.
The restaurant is clean and comfortable and pays homage to Moore’s family heritage on James Island, S.C. On the side wall is a mural of the 1,500-year-old Angel oak tree on Johns Island, S.C. With so many trees covering the Sea Islands, Moore said people often sat under a shade tree, visiting with neighbors and friends, sipping on iced tea.
Moore came from a family who loved to cook. His passion began early in life, growing up with 14 siblings. “Everyone in the family cooked,” he said, including his father.
“I grew up with the concept of opening a restaurant that takes soul food and turns it into southern food,” he said. “I take my culinary experience and turn meals into southern (soul) food with a twist.”
“The ‘twist’ comes from the culinary,” he said. “I wanted to bring something different to Texas, where I was not raised. I want to bless their palates.”
Using the same ideas of the soul food he grew up with, he introduces different ingredients, seasonings and creates sauces that give his meat entrees a special taste.
Geechie’s lunch and dinner entrees range in price from $7.99 to $12.99. Guests can choose from fried pork chops or fried bologna sandwiches to waffles and chicken.
One of his specialties is Sol le Gare, pan-fried shrimp on a bed of specially seasoned grits. It comes with a side of his homemade Carolina Crackling cornbread. It’s so popular, he moved it to his Chef Choice Sunday, so you might want to call the day before to see if it’s on the menu. His sides include collard greens, candied yams, baked mac & cheese and French fries. Because his menu items are made fresh to order, it takes a little longer for a meal to come out of the kitchen.
“Come in after church and we’ll fill you up,” he said, adding that one of his big meals just might want you to take a nap afterward. “We want people to know the love we put into the food.”