By Jonathan Burton, Special to the Register

NEW HAVEN — In the cultural melting pot that is New Haven, there are many kinds of restaurants, including a few that serve traditional soul food.

Cast Iron Soul, in the Hill neighborhood, is among them. But it’s also offering something different, according to owners Stephen Ross, the head chef, and his fiancée, Shayla Crawford, the pastry chef.



Cast Iron Soul offers a variety of food choices from New Orleans-style food to Crawford and Ross’s creation, called nu soul.

“We serve the traditional soul food, but we offer alternatives,” Crawford said. “We don’t just serve all fried and greasy foods.”

Cast Iron Soul’s main purpose is to feed the souls of those who love to eat “and eat good,” according to its website.

“You can still eat good soul food that’s not fried,” said Ross.

Nu soul is a more healthful option for soul food, said Crawford. Instead of fried chicken and fried pork chops, customers can order baked chicken, baked pork chops or a salad, said Crawford.

“It’s the American dream,” Ross said. “The customer has choices.”

Crawford said she tries to encourage customers to try the more healthful dishes, which are placed at the top of the restaurant’s menu. Continued...

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“We want our customers to see them first,” said Crawford.

One of the restaurant’s regular customers, Curtis Carter, said he likes the fact that it offers alternatives.

“Too much fried food is not good for you,” said Carter.

The cuisine that is being created in the New Orleans-inspired restaurant is attracting many in search of a good meal, even those who don’t normally eat soul food, said Carter.

Cast Iron Soul’s 550 Congress Ave. location is good, says Carter, because there aren’t enough restaurants in the neighborhood.

“I’m determined to try everything on the menu,” said Carter, sitting at his usual table by the window eating fried catfish, collard greens and candied yams.

Prior to opening the restaurant, Ross and Crawford ran Cast Iron Catering in the city for three years.

“We both thought it was time to start a restaurant,’ said Crawford.

Ross studied at the Culinary Institute of America. He said all of his jobs have been in the restaurant business.

“I love to cook,” said Ross. “I love the kitchen.” Continued...

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Crawford had started down a completely different path. She attended Southern Connecticut State University, and went to Quinnipiac Law School for a year. She said she needed a change.

“Anything he can cook, I can cook,” Crawford said, with Ross nodding his head in agreement.

Whether it’s creole shrimp, Cuban-style roast pork, crab cake or blackened catfish, Ross and Crawford work together to create their nu soul dishes. They invented their own seasoning and also have their own barbecue sauce.

“We’re different,” Ross said. “I don’t want to do the same old soul food.”

Jonathan Burton is a Register intern.

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