Food from the Soul Relocates to Larger Pottstown Space

The family-owned soul food spot is moving to 133 E. High St., with plans to expand its menu and add breakfast options.

Courtney McGinley Regional Reporter
Photo: Official

A soul food restaurant in Pottstown is set to expand into a new location.

Food from the Soul, owned by Treena Griffin, is relocating to 133 E. High St. from its former home at 384 E. High St., according to a Facebook post from the restaurant.

“It is official. We are completely out of 384 E. High St. Because of all your love and support, we have grown out of the location,” the post read.

The family-owned restaurant opened in 2023 and serves authentic soul food recipes passed down through generations, now shared with the community.

The menu includes Aunt Sugar’s pork chops, jerk wings, oxtail, seafood and fried chicken, all paired with sides such as Grandma Candy’s yams, Mama Michelle’s mac and cheese and potato salad.

Those with a sweet tooth can choose from homemade desserts such as strawberry cake, pineapple upside-down cake and banana pudding.

With the move to a larger space, the menu will expand as well, adding breakfast options to round it out.

While an official opening date has not been announced, another post added, “We will see you guys very soon.” Guests can visit the website and follow along on Instagram and Facebook for updates.

What Now Philadelphia reached out to the Food from the Soul team. This article may be updated.

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Regional Reporter
Courtney McGinley is a Regional Reporter based in Pittsburgh, PA. A graduate of Penn State University's Donald P. Bellisario College of Communications, she has been working as a journalist since earning her degree. Before joining What Now Media Group, Courtney was a Live News Fellow at Newsweek, where she gained experience in writing, breaking news reporting, interviewing, and editing. She was also nominated for a Mid-Atlantic Emmy. Outside of work, Courtney enjoys cooking and exploring new restaurants, coffee shops, and cocktail bars.
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