Where Is Southern Kitchen Now? 24 Hours to Hell and Back Update

Southern Kitchen, a soul food restaurant then located in Richmond, Virginia's Jackson Ward neighborhood, was featured in the sixth episode of Season 3, airing February 11, 2020. Owner and chef Shane Roberts-Thomas had built the business with her daughters Chelsea and Kelyn, both of whom had left unrelated careers to help their mother but, according to the episode, had little intention of staying in the restaurant industry long-term. The show also introduced Shane's mother, Linda, marking one of the few times Ramsay met a family member before going undercover.

Inside the kitchen, Ramsay's team found lackluster food and long wait times undermining a location that otherwise drew steady foot traffic, and the relaunch introduced a tighter menu built around Southern Kitchen's cornbread, collards, and cabbage. In the months after filming, Roberts-Thomas also scaled back her daughters' hours, shifting them to part-time server roles so they could pursue other interests while the restaurant kept running. Since then, the business, now marketed as woman-owned and dating to 2019, has relocated from Jackson Ward to Stony Point Fashion Park on Richmond's Southside, where it continues to serve shrimp and grits, fried catfish, and other Southern staples.

It draws a 4.7-star rating across nearly 1,900 OpenTable reviews and ranks among the higher-rated restaurants in the Richmond area on Tripadvisor, and it now runs a recurring first-Thursday summer live-music series on its patio, a biweekly "Doggie Brunch," and a standing "Kids Eat Free" promotion on Wednesdays, and a Friday live-jazz-and-happy-hour night, and a full separate takeout menu published online, all part of the relaunched, community-facing identity it built after the show. The business's 2026 website and earlier local TV-news coverage independently corroborate the relocation, with the site also showing active online ordering.