Some of the best plates in Southern Nevada never get anywhere near the Strip. In North Las Vegas, there is a strip mall spot where takeout bags stack up, phone orders keep coming, and diners often leave carrying leftover boxes.
Fried chicken and smothered pork chops are the big draws, but the side dishes have a loyal fan club of their own. The place has earned thousands of opinions online and a citywide soul food honor from the local paper.
Keep reading to learn where it is, what to order, when to go, and how to avoid the busiest rush.
A Craig Road Address Worth the Drive
The mystery ends on a busy stretch of Craig Road. EllaEm’s Soul Food sits at 775 W Craig Rd, North Las Vegas, NV 89032, in the state of Nevada, United States.
It is a soul food restaurant built around down-home cooking. Fried chicken, catfish, and homestyle sides form the heart of the menu.
The setting is humble on purpose. The restaurant shares a strip mall with a Chuck E.
Cheese, which surprises first-timers who expect something grander from a place with such a following.
That modest storefront hides a serious kitchen. The spot holds a 4.2-star average across more than 2,200 opinions on Google, a number that shows how many people keep showing up and sharing their thoughts.
Many guests come from well beyond the neighborhood. Out-of-towners take rideshares from the Strip, and some locals drive 40 minutes each way for a plate.
The location also means easy parking and a short hop from major roads in the northern valley. For a city known for big casino buffets, a small shop like this one offers a refreshing change of pace.
So the address is set. The real question is what keeps that parking lot so full.
An Award From the Hometown Paper
Bragging rights in Las Vegas are hard to earn. The Las Vegas Review-Journal named EllaEm’s the Best Soul Food of Las Vegas, and that title follows the restaurant wherever its name comes up.
Diners who arrive skeptical often leave converted. Some who have tried famous soul food houses in other parts of the country say this kitchen tops them.
The appeal ties back to home. Guests with roots in North Carolina, Georgia, and Texas say the cooking reminds them of meals from their mothers and grandmothers.
That sense of family cooking is the restaurant’s calling card. It feels less like a trend and more like a tradition carried into the desert.
Word of mouth does the rest. Locals point new arrivals toward Craig Road, and rideshare drivers nod with approval when they hear the destination.
Out-of-state regulars treat it as a must-stop on every Vegas trip. Some plan their visits around it and study the menu before they even land.
An award gets people through the door once. Repeat visits come from what lands on the table, and that is where the fried chicken takes center stage.
The Fried Chicken Headliner
Fried chicken at EllaEm’s often arrives fresh from the fryer. Everything is cooked to order, so plates hit the table hot rather than sitting under a heat lamp.
The meat is known for being tender. Many guests pair it with liver and onions or another entree to share around the table.
Not every plate wins everyone over. A few diners feel the chicken could use more seasoning, and one found the breast coating too thick, so tastes do vary.
The chicken also shows up in another form. Chicken and waffles is a popular order, and the wings on top are so large they look more like legs.
Wing fans can go even bigger. Waffles and wings paired with a half rack of ribs and three sides is a combo that has sent groups home very happy.
A neat detail sets the kitchen apart. No pork is used in the ingredients, according to the restaurant’s approach, which matters to many diners with dietary needs.
Chicken may be the headliner, but it shares the marquee. The next act comes smothered in gravy.
Smothered Pork Chops, Two Ways
Gravy decisions are a big deal here. The smothered pork chops come fried or grilled, and diners can choose the gravy that goes on top.
Options include chicken gravy and beef gravy. Some plates even offer a turkey gravy, giving guests three choices for their entree.
The chops are a standout on the menu. Diners describe them as tender and cooked just right, with the gravy earning its own round of praise.
Fried pork chops also make good sampling plates for groups. Families often order a few entrees and pass them around so everyone gets a taste.
These chops sit at the heart of the article’s headline for a reason. Many guests who come for one visit return specifically to order them again.
Pairings matter too. Rice and gravy, yams, and mac and cheese are common partners on the same plate.
Gravy fans should speak up when ordering. A quick question about which gravy suits the meal can turn a good plate into a favorite.
Of course, a pork chop is only part of the story. Three sides wait on every dinner.
Three Sides, Not Two
Most restaurants stop at two sides. EllaEm’s gives three with each entree, and that extra scoop makes decisions harder in the best way.
Yams are the most talked-about side by a wide margin. They are known for being sweet without going overboard.
Cornbread comes up often too. It is usually included with dinners, though a few people find it on the dry side.
Collard greens have passionate supporters who call them the best they have tried. Others found them too salty on certain days, so results can shift.
Fried cabbage is a quiet favorite. Black-eyed peas, red beans and rice with big chunks of meat, potato salad, fried okra, and dressing all have their fans.
Mac and cheese draws mixed takes. Some call it right on point, while others prefer a cheesier version.
Vegetarians are not left out. A veggie plate lets guests build a meal entirely from sides like cabbage, yams, okra, and mac and cheese.
Choosing three can feel like a test. There are no wrong answers, only future visits.
Beyond the Chicken: Oxtails, Catfish and More
Oxtails might be the sleeper hit. They are one of the most mentioned dishes, and plenty of regulars order nothing else.
Seafood has a strong showing. Catfish, swai, red snapper, and fried shrimp all appear on the menu, and the catfish is praised for being neither oily nor dry.
A fried shrimp dinner comes with eight large shrimp. That alone says something about portion habits in this kitchen.
Classic comfort plates round things out. Liver and onions, country fried steak, meatloaf, ribs, and turkey wings in chicken gravy are all part of the lineup.
Liver and onions reminds some diners of treasured family recipes. A la carte entree options make it easy to add one to the table without a full dinner.
Lunch specials are available as well. They give midday guests a lighter way to try the cooking.
The menu is broad enough that choosing takes time. Plenty of first-timers admit they wanted to order half of it.
Save room, though. The meal is not quite over yet.
Cobbler, Pudding and the Kool-Aid Debate
Dessert here leans old school. Peach cobbler with a flaky pastry crust is a popular finish, often ordered to go.
Many call it real cobbler, not a shortcut version. Those who prefer sugary desserts sometimes add ice cream, since it is not overly sweet.
Banana pudding also has backers. Some say it is the best they have had, and cake is on the menu too.
Drinks spark lively opinions. Sweet tea and raspberry tea get steady praise from fans of a true southern glass.
The Kool-Aid is a whole conversation. Some regulars call it a must, while others find it far too sweet and switch to water with lemon.
A peach cooler appears on the menu as well. It is another option for those who want something fruity with their meal.
Portions are large, so dessert often travels home. Many guests leave with cobbler in one bag and leftovers in another.
Sweet endings settled, the next question is about the room itself.
A Room That Feels Like Family
The staff is a major reason people return. Servers are described as kind, warm, and quick to anticipate needs, and some even get called by name on later trips.
Guests say it feels like someone’s home. The vibe is a friendly host saying have a seat, a plate is coming.
Music plays softly in the background. The crowd is mixed, with older folks and younger diners sharing the same small room.
Laughter is part of the meal. Groups often stay longer than planned just to enjoy the company.
Big parties can work with notice. The staff has set up tables for around 20 people for a group lunch.
Space is the main drawback. Seating is limited, and some find the chairs and dining area cramped.
This is not a dim hole-in-the-wall, though. It is a tidy, welcoming spot for families, out-of-town visitors, and soul food lovers alike.
A full room raises one practical question. When is the best time to go?
Hours, Timing and Takeout Tips
Timing makes a real difference. EllaEm’s opens at 11 AM and stays open until 9 PM Tuesday through Saturday.
Sunday hours run from 11 AM to 7 PM. The restaurant is closed on Mondays, so plan around that.
Sundays get packed. After-church crowds, deliveries, and carryout orders all hit at once, so weekday visits tend to be calmer.
Holidays bring heavy phone orders. Even when the dining room feels quiet, the kitchen may be juggling a pile of deliveries.
Food is cooked to order, so dine-in plates can take a while. One smart move is to order ahead by phone or online, then eat inside.
Takeout is a strong option. Online orders arrive quickly with solid packaging, though some wish to-go plates came with more rice.
Because seating is tight, a reservation may help for larger groups. The website, ellaems.com, is a handy place to check the menu before heading over.
With the schedule handled, one topic remains. What does it cost?
The Verdict on Value and Flavor
Leftover boxes tell the story best. Portions here are so generous that many diners take food home, and some say one plate could feed three people.
That size shapes the price debate. Many call the prices reasonable for the amount of food, while others feel the bill runs a bit high.
One family paid nearly 80 dollars for two chicken and waffle orders, a kids meal, a side, a chicken breast, and cake. That gives a rough sense of what a group meal can cost.
Consistency can shift from visit to visit. Some longtime fans notice small changes in certain sides, and seasoning levels vary on occasion.
Still, the big picture is clear. Thousands keep coming back for the fried chicken, the smothered pork chops, the oxtails, and those famous yams.
For North Las Vegas, the restaurant has become a true neighborhood anchor. It offers family-style cooking, a friendly crew, and a menu that rewards repeat trips.
Bring an appetite and some patience. Chances are, the leftovers will be gone by morning, and a return trip will already be on the calendar.
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