A new takeout spot near Langley Air Force Base’s King Street bridge in Hampton offers a fusion of soul and Caribbean foods.

Chef Julie Rainey returned to the culinary scene by opening Rainey’s Soul Food on May 31. The menu includes jerk chicken, turkey wings and seafood such as whiting and red snapper.

This isn’t her first brick-and-mortar. She owned The Upper Room Experience near Buckroe Beach for a year before closing it in 2020 because of the pandemic. She started this new venture to give her oldest grandson, Messiah, who has autism, employment.

“He’s an awesome young man and he’ll always have a place to work and meet people,” she said.

Rainey, a New York City native who used to live on Antigua in the Caribbean, started cooking when she was 9, learning from her mother, grandmother and great-grandmother. Photos of them and other family members hang on the walls at the restaurant. Customers can glance at them while they wait for their food or dine in to make their own memories.

Julie Rainey, owner of Rainey’s Soul Food, helps her grandson, Messiah, ring up a customer. (Stephen M. Katz / The Virginian-Pilot)

There’s enough seating to eat in, or people can place an order and pick it up at the counter.

To make sure I could enjoy my meal while it was hot, I ate in. Tender curry goat sat in a thick gravy worthy of a cornbread dunk contest. The grainy Southern staple didn’t come with the meal, so I swirled the meat around in the liquid gold instead.

My choice of two sides included mac and cheese and collard greens. I couldn’t get enough of the gooey pasta dish — the first to find a home in my belly. Golden, cheesy bits formed a gooey bond with the noodles that made my mouth sing with delight.

The vegetable, however, started off only OK, then finished with my nod of approval. The flavor bloomed — with no pork or smoked meat, and none was needed — after I stirred the greens around in the pot liquor at the bottom of my to-go plate.

My soulful sides didn’t stop there. I had ordered two extras. It took a minute for the potato salad to grow on me. I wasn’t used to its being prepared with bell peppers, but I liked it. The caramelized yams received a thumbs up too — my social media mind working overtime — with its fresh taste and hint of sweetness.

The a la carte oxtails had a sweet sensation I didn’t mind. The beef fell off the bone with a smidge of fat that made me say “yum.”

Rekaya Gibson also ordered the yams (caramelized, fresh), oxtails (the meat fell off the bone) and potato salad (with bell peppers — unexpected and tasty). (Stephen M. Katz / The Virginian-Pilot)

I couldn’t eat any more so I took the brown stew chicken home for later. It reheated well in the microwave and maintained its goodness without the meat’s getting tough. It also left a warm spice aroma in the air, reminding me of the food in the Caribbean. The poultry tasted a little salty, though my husband became an instant fan. I would try it again and other menu items on my next visit.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com

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If you go

Where: 1771 N. King St., Hampton

Hours: Noon to 7 p.m. Tuesday through Saturday, closed Sunday and Monday

Prices: $12.25 to $16.99 lunch specials, $15.50 to $25 dinner entrees and $6.25 to $13.99 a la carte meat sides

Details: 844-472-4639

https://www.pilotonline.com/2025/09/08/review-hampton-takeout-restaurant/