On some Sunday afternoons in north Columbia, people are already waiting at a small restaurant door before it even opens. They come for fried chicken made to order, creamy mac and cheese, and a banana pudding that still has the wafers and real bananas inside.
Taste And See Soul Food Kitchen has earned a loyal crowd and more than 300 reviews, and the food is the reason. Here is what to know before you join the line.
A Soul Food Stop on North Main Street
Tucked into a row of storefronts at 6820 N Main St in Columbia, Taste And See Soul Food Kitchen does not look like much from the curb. Step closer on a busy day, though, and the small crowd near the door tells a different story.
The restaurant serves classic Southern plates built around fried chicken, turkey wings, pork chops, oxtail, and lamb chops, paired with sides like collard greens, candied yams, and rice and gravy. Everything is cooked when you order it, which shapes almost every part of the visit.
On Google, the kitchen holds a 4.3-star rating from 301 reviews. That is a strong score for a place where people often wait a while for their food, and it says a lot about how much the cooking matters to the folks who keep coming back.
Where the Name Comes From
O taste and see. The line comes from the Bible, and one happy diner joked that the verse must have been written with this restaurant in mind.
It is a fitting name for a kitchen that asks you to judge it by the plate. Regulars describe the food as well seasoned and close to what they would cook at home, and several mention tasting real care in the flavors.
Reviewers also note that the place is Black-owned, and many customers say they enjoy supporting it. Staff members like Ms. Gloria get warm shout-outs by name for treating guests like family.
Ms. Gayle Bradley is credited for running a large catering job that left party guests asking for leftovers.
So while the sign out front is simple, the name carries a quiet promise. Come hungry, give it a try, and let the food make its own case.
Why the Line Starts Before the Doors Open
Picture showing up for your first Sunday visit and finding a line already stretched to the door. One first-timer had exactly that experience and admitted the real lesson was planning ahead next time.
Sundays seem to be the busiest stretch. That same visitor said the food took about two hours on that first trip, but a later weekday return went much more smoothly.
Why the crowd? Word of mouth plays a big role.
Some guests heard about the place on TikTok, others found it searching for soul food nearby, and some drove in from out of state, including one family that came all the way from Texas.
If you want to skip the worst of it, a non-Sunday visit may be your friend. Arriving early, before the rush builds, also gives you a better shot at getting the dishes you came for.
Fried Chicken Cooked to Order
Crunch first, then steam. That is how many visitors describe biting into the fried chicken here, which comes out hot because it is fried fresh after you order.
A popular way to go is the three-piece fried chicken with sides like mac and cheese, candied yams, rice and gravy, and collards. One diner who ordered a to-go box admitted to eating a wing before even getting home, calling it hot and nicely seasoned.
Coworkers who tried both the fried and baked chicken said each was seasoned really well. Another guest said the baked chicken was so tender it stole the show alongside the sides.
Not every review is glowing. One unhappy visitor had a poor experience with chicken wings, so results can vary.
Still, most people who mention the chicken leave smiling and plan their next order before they finish the first.
Banana Pudding Done the Right Way
Here is a small thing that makes a big difference: real vanilla wafers and real bananas. One happy guest said finding a restaurant that still puts both in the banana pudding was a highlight, adding that it is not truly banana pudding without every ingredient.
Another visitor simply called it great, right after praising the baked chicken and sides.
Fun fact for dessert lovers. Banana pudding with wafers has been a Southern favorite for generations, and plenty of cooks shortcut it today.
Seeing it done the old way is part of the charm.
Save room if you can. Even folks who end up too full often grab a cup to take home, which may be the smartest move of the whole visit.
Mac and Cheese That Gets Everyone Talking
Of all the dishes people mention, mac and cheese tops the list with about 40 mentions. That makes it the closest thing this kitchen has to a calling card.
Visitors describe it as homemade with real cheese, baked just right, and creamy inside. One traveler called it the real deal, and even a critical reviewer who disliked several dishes praised the mac as hot, fresh, and well seasoned.
One guest did feel the macaroni needed more seasoning on their visit, so tastes differ. But the general mood is clear.
If you only pick one side, most regulars would point you here. It pairs with nearly everything on the menu, from fried pork chops to lamb chops.
Turkey Wings, Oxtail, and Lamb Chops
Want something bigger than chicken? The heavier entrees get plenty of attention, with turkey wings drawing around 24 mentions, oxtail 14, and lamb chops 11.
One visitor raved that the lamb chops were tender and juicy, braised in a sweet and savory sauce that blended well with the rice and gravy. Another called them phenomenal.
A hot honey lemon pepper fried turkey wing also earned credit for good seasoning.
Opinions split more here than anywhere else, though. A few diners felt their turkey wings or oxtail needed more cooking time or seasoning.
Oxtail can also sell out. One out-of-town guest came just for it and found none left, so arriving earlier helps if your heart is set on it.
Pork Chops and Seafood Options
Fried pork chops come two to a plate, and one first-timer paired theirs with rice and gravy, mac and cheese, fried okra, and cornbread. They left with leftovers and a plan to return.
Another diner simply said the pork chop was great. A guest who ordered the pork chop dinner noted it came with rice and gravy plus two sides of choice, and called the food amazing.
Seafood fans have choices too. Visitors mention catfish, fried fish, and salmon, with one person calling the salmon delicious.
A fair heads-up: one regular felt their fish was small on a Sunday compared to an earlier visit. Portions overall get praise, but it is worth checking what you are getting.
Meat-Free Collards and Other Sides
Good news for anyone who avoids pork. One visitor pointed out that the vegetables are cooked without meat, so you do not have to wonder what is in your greens.
The side lineup is wide. Diners mention collard greens, candied yams, cabbage, black-eyed peas, green beans, fried okra, rice and gravy, cornbread, and some one-of-a-kind corn nuggets.
The collards reportedly carry a little kick, and green beans were described as cooked al dente. Cornbread wins praise from several guests, even one who did not enjoy the rest of the meal.
As with any kitchen, a few people found certain sides too sweet or under seasoned. Most, though, call the sides a big reason they return.
Cheesecakes, Cobbler, and Pound Cake
Strawberry peach cobbler cheesecake. Read that again, because one guest could barely contain their excitement after trying it.
Another diner said the pecan-topped cheesecake was unlike anything they had ever had, rich and smooth with great texture. Many first-timers note that the desserts look delicious even if they were too full to try them.
Pound cake gets mixed reviews. One person found it dry, while another said their husband thought it was pretty good.
Pro tip: if your plate fills you up, grab dessert to go. It travels well and makes the drive home a lot sweeter.
A Small Dining Room With a Takeout Rhythm
Space is tight inside. Visitors describe it as small for dining in, and on packed days most people are waiting to grab their food and leave.
Still, the vibe gets good marks. One guest called the atmosphere very chill, another praised how clean it was, and someone else said the staff has a system that works.
Friendly service comes up often, from a patient cashier handling a party of ten to a welcoming owner. One reviewer did have a rushed, unpleasant ordering experience, so service can vary on hectic days.
Who will love it? Families, coworkers on lunch, travelers, and anyone who cares more about flavor than fancy seating.
If you need a quick bite, this probably is not the place.
Catering for Big Celebrations
Feeding 80 people is no small task. One family hired the kitchen to cater a 50th birthday party, and the result was a hit.
They described the staff as professional, courteous, timely, and organized. The food arrived well seasoned and at the right temperature, even though the hosts themselves were running late.
The team also brought the needed supplies and set out an attractive, fragrant spread. Guests later called and stopped by asking about leftovers, and several said they would book the kitchen for their own events.
If you have a reunion, birthday, or office party coming up, a quick call to the restaurant could be worth it.
Hours, Wait Times, and Costs to Know
Timing is everything here. The kitchen is open Monday 2 to 7 PM, Thursday and Friday 12 to 7 PM, and Saturday and Sunday 1 to 7 PM.
It is closed Tuesday and Wednesday.
A sign inside reminds guests this is not fast food, with waits of up to 35 minutes. Busy days can run longer, and one family visiting from out of town planned to order ahead for pickup next time.
You can reach the restaurant at 803-401-5671.
Monday is Philly cheesesteak day, according to one diner, so plan accordingly if you only want soul food. As for cost, one guest spent just over $20 for a plate, and another noted a 3 percent service charge and 2 percent hospitality tax on top of sales tax, plus a no-refund policy.
The Verdict on Taste And See
Patience gets rewarded at this little kitchen on North Main Street. Most visitors agree the wait is worth it for hot, fresh plates with generous portions.
It is not perfect. Some dishes miss for certain diners, popular items can run out, and the extra fees surprised at least one family.
But when the fried chicken is crackling, the mac and cheese is bubbling, and the banana pudding comes with real wafers, it is easy to see why the line keeps forming. Go on a weekday, call ahead if you can, and bring an appetite.
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