![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/06\/SuSus-jambalaya-e1749208836571.jpg\")
\nHe explains: <\/p>\n
Louisiana-born Reggie Pulliam became a fan of Everton when he was still at school in the US, long before he\u2019d ever visited the UK.<\/p>\n
But now that passion for the Blues has taken him on a journey to Liverpool where he\u2019s about to open his first restaurant, dedicated to dishes from his New Orleans home.<\/p>\n
Along with business partner and fellow chef Adam Williams, 41-year-old Reggie is launching SuSu\u2019s New Orleans Kitchen on Victoria Street on Monday (June 9).\u00a0<\/p>\n
The restaurant, inside Molly Malone\u2019s, will serve authentic cuisine using many original recipes from Reggie\u2019s mother Susan, known as SuSu, and Adam\u2019s grandmother.<\/p>\n
In fact family plays such an important part in SuSu\u2019s New Orleans Kitchen that even the logo, featuring an over-sized red hat, is a reference to the Sunday church hat his mum wore.<\/p>\n
Reggie says the restaurant is all about sharing the welcoming community spirit and comfort food, like jambalaya, gumbo and SuSu\u2019s signature shrimp bread, which he grew up with.<\/p>\n
\u201cGrowing up my mom was the best cook I know, she taught me so much and a lot of my fondest memories are with her in the kitchen, cooking for neighbours, family and friends,\u201d he adds. \u201cShe instilled that in me, and where I\u2019m from men do a lot of cooking and we have a pride in that.\u201d<\/p>\n
Reggie first had the idea for SuSu\u2019s a year ago, but his links with Liverpool date back much further.<\/p>\n
\nHe explains: <\/p>\n
\u201cThere was an American player in the 90s called Joe-Max Moore who played for Everton, and back then he was one of the few Americans playing overseas. His father owned a minor league soccer team in Oklahoma where I was at school at the time so I started following him.\u00a0<\/p>\n
\u201cWhen I was working I got to travel quite often and brought my wife, and when we were done with business in London we\u2019d come to Liverpool.\u00a0<\/p>\n
\u201cWe had the chance to come to matches and really got to enjoy Liverpool. We\u2019d stay at the Titanic Hotel and actually got the opportuntity to meet all the players having lunch there one day.\u201d<\/p>\n
It was on one of their trips that Reggie first came up with the concept of SuSu\u2019s New Orleans Kitchen, scribbling down a menu on a train paper napkin.<\/p>\n
When they arrived in Liverpool he showed it to several people, from the concierge at Titanic to fans they met outside the ground before an Everton game.<\/p>\n
The response was overwhelmingly positive and set the ball rolling for him and his buddy Adam, who he met 10 years ago working in another restaurant, to come here and make it happen.<\/p>\n
\u201cThere were so many things that just felt serendipitous; people we met who offered to help and even the way we found our location, we\u2019ve been very fortunate.<\/p>\n
\u201cWe came over in in November last year to scout sites and meet people, and we came into Molly Malone\u2019s for a pint. We got talking to the bartender, then the owner Dermot, and we asked what he was doing with the empty kitchen we\u2019d noticed.<\/p>\n
\u201cHe said nothing so, instead of buying a location straight away, we decided to lease this kitchen and test out our concept, make sure people like it and then hopefully grow in Liverpool and around the UK.\u201d<\/p>\n
The pair put together their menu of traditional favourites, teaming up with local suppliers to perfect the flavours.<\/p>\n
Plattsville Bakery in south Liverpool is making the French bread for the Po\u2019 Boys and Bexleys Butchers have created a Cajun Andouille sausage using Reggie and Adam\u2019s recipe. That will be used in the jambalaya, gumbo and red beans and rice to give them a distinctive smoky flavour.\u00a0<\/p>\n
The restaurant will offer tray service, giving colourful Mardi Gras beads \u2013 traditionally thrown from parade floats \u2013 with each order. It\u2019s proud to be a certified Living Wage restaurant, and the partners also plan to share profits with staff every quarter.\u00a0<\/p>\n
Reggie says they\u2019re excited to welcome Scousers and visitors to the city from all over the world when they open their doors.<\/p>\n
\u201cLiverpool and New Orleans have so much connecting them when it comes to history and culture, I call them sister cities,\u201d he adds.\u00a0<\/p>\n
\u201cThere\u2019s a saying that we\u2019re going to bring here from Mardi Gras which is \u2018let the good times roll\u2019 \u2013 it\u2019s a mindset in New Orleans, everyone\u2019s just enjoying life, that\u2019s what they\u2019re known for and I think Liverpool is the perfect place for that.\u201d<\/p>\n
Find out more about SuSu\u2019s New Orleans Kitchen here. Find out what\u2019s good up North on our new platform, The Northern Guide.\u00a0
\nFind all the latest Liverpool news here<\/a>. <\/p>\n
\nFrom the best hotels, beauty spots, days out, food and more up North \u2013 visit\u00a0thenorthernguide.com<\/a>\u00a0and follow The Northern Guide on Instagram\u00a0HERE.<\/a><\/p>\n