Minnie Bell’s Soul Movement is a soul food restaurant, yes, but it’s also a lesson in history and family ties. Chef and owner Fernay McPherson tells that story through the rosemary fried chicken, the mac and cheese she helped make when she was five years old, and the murals that adorn her brick and mortar restaurant in the Fillmore. Diners first came to know McPherson’s cooking through her catering business, and later via the food truck she launched in 2013. She eventually opened a restaurant in Emeryville’s Public Market in 2018, selling her distinctive soul food, up until 2024 when she opened her full restaurant location on Fillmore Street. That opening was celebrated as a homecoming for McPherson, who grew up as a third-generation resident
of the Fillmore, and the restaurant gained attention from the Michelin Guide, which added Minnie Bell’s to its California Guide in May 2026.
The food is a tribute to her great-aunt Minnie, and grandmother, Lillie Bell; McPherson says she learned her recipes through those two family matriarchs, who both immigrated from Texas in the 1960s. Given the recent Michelin nod, it seemed like a good time to visit this local favorite.
The vibe
The Fillmore is known as the “Harlem of the West,” and that history is front and center as you walk in — a black and white mural depicts a historical view of Fillmore Street in the 1960s, with its vintage cars and signage for restaurants and businesses of the day. Around the corner near the booths, diners can see black and white photos of a youthful Minnie in cap and gown for high school graduation and a professional photo of Lillie Bell when she was 21, watching over the dining room. It’s a cozy space with tables ready to greet groups of all sizes, while a bar equipped with TVs takes up space on the south side of the restaurant, serving as a spot for drinks and dinner for solo diners or smaller parties.
What to order
- The fried chicken (combo prices, with cornbread and sides, start at $20) is McPherson’s specialty, merging the family recipe with her own special touch — rosemary. The addition is a nod to the plentiful rosemary in San Francisco, and together, the chicken merges both flavors of the city and the Great Migration, she told KQED. The chicken is marinated with pieces of rosemary, resulting in a tender and salted-through interior with a touch of that rosemary taste, while the exterior maintains that crisp “cronch” that is prized in any fried chicken. Rosemary is also fried in the oil, imparting more of that floral flavor into each bite.
- Look, most of us are here for the fried chicken, but for those who can’t partake for, say, gluten reasons, there’s also a roasted chicken combo (½ chicken with a small side and cornbread, $22). My gluten-free dining partner demolished the whole thing by the time I looked up from my own plate of fried chicken, but consider that half of this dining report’s endorsement. The other half of the endorsement comes from McPherson herself, who, when dropping by the table to say hello, told us that the roasted chicken is one of her personal favorites on the menu. I’ll be coming back for this on my next visit.
- The mac and cheese ($7 for small, $18 for large) is a worthy addition to your order if you’re scoping out the sides, but it’s not just an obligatory add-on. The cheddar adds some sharpness to the sauce, while fontina and Parmesan rounds out the cheese flavor, and despite being baked, the pasta is thankfully not overcooked, making for a must-have bite with dinner.
- The collard greens ($7 for small, $18 for large) are surprisingly vegan. I say surprisingly because, although its vegan-ness is disclosed on the menu, the bit of broth at the bottom of the greens was flavorful and seemed imbued with the depth of, say, a beef broth. But as McPherson shares with 7×7, it’s braised for two hours in “a very rich veggie stock” and spices, resulting in full-bodied greens.
- I sampled both desserts on the menu — banana pudding brulee ($10) and caramel cake ($8) — and, for me, the banana pudding is the winner. I am admittedly not the hugest banana-dessert fan, but I was blown away by this rendition. The banana tastes fresh and present, without the alcohol-tinged banana essence that sometimes taints banana desserts. Bruleed sugar shards mix into each bite upon breaking the top layer, adding crunchy caramel notes.
The drinks
There is red Kool-Aid and sweet tea, along with Sprite and Coke (and its diet options), but if you’re looking for alcoholic beverages, Minnie Bell’s has that, too. The restaurant has only four or so beers on tap, but the wine list is more expansive, with two to five options per category from local wineries to places abroad, like Spain and Germany. (The largest category is the Bubbles section, with five selections, given that it’s seen as a good pairing for fried chicken.) Among the wine options, McPherson champions Black-owned wine companies where she can, including the McBride Sisters Wine Company and P. Harrell Wines. There are a few cocktails in the mix, as well, and while I did not try them on my recent visit, I am eyeing the Sabe Vodka-spiked Kool-Aid, and Peach Cobbler, made with Earl Stevens Sparkling Mango Peach, and both sweet and dry vermouths.
Insider tip
The oxtail ($35) is not on the regular menu, but if you see it on the specials board outside the restaurant, get it. McPherson’s dish is full of tender oxtail meat on the bone, with potatoes, carrots, and green onions to round things out. I was glad we bought one for the table to share.
