The new Cassandra’s on the Red River
If you’ve seen the work going on in suite 100 in downtown’s Red River District, know that the woman behind it has – quite literally- been here before. Cassandra Pipkins-Johnson, most recently of Cassandra’s Louisiana Kitchen in Houston, Tex., and a restaurant of the same name on Jewella Avenue, also helped set up and run Proud Mary 360, the last restaurant that operated in suite 100. Her affiliation with Proud Mary didn’t work out, and she is eager to show what the new Cassandra’s on the River can be like with her at the helm.
Chef J- Cassandra Pipkins-Johnson
The new Cassandra’s, like her other popular eateries, will focus on Southern and Cajun dishes and will feature dinner options that include steak, seafood, different pastas, some Soul Food dishes and all homemade. Lunch will focus on lighter options that are reasonably priced and served up quickly; hamburgers and po’boys will join other items on the midday menu.
Hungry yet?
It seems that getting the space was something that was just meant to be. Pipkins-Johnson says she had three opportunities over the years to lease it. Once, she turned it down feeling that it was too large, the second time was with Proud Mary’s, but the third, she feels, is the charm.
A view of the inside.
When her son— the reason she and husband Quinn, moved to Houston— moved to Arkansas, she decided it was time to come ‘home.’ “I wanted to move back to Shreveport,” she told us, “and eventually retire here.” She decided that the size of suite 100 didn’t scare her anymore. “I know we can be successful if we run it right. I was able to establish new customers at my restaurant on Jewella Avenue and they will come see me. This is a prime location and with a good menu and good customer service, it will bloom.”
She is putting her team together now and hiring for a few positions, but many of her staff have followed her to different locations for 15 years, including to Houston and back. She also credits the support of husband Quinn, her “backbone for 31 years.”
Chef J doesn’t see any particular challenges as she marches toward a hoped-for late November or early December opening. “I did all the legwork for Proud Mary, and know this space inside out, from front to back. Once we’re open, this place is going to create traffic!”
