Leroy's Southern Kitchen & Bar

Walking into Leroy's Southern Kitchen & Bar at 201 W Marion Ave, Punta Gorda, FL 33950, United States feels like stepping into a family reunion where everyone actually wants you there. I stopped in last spring after a long drive down the Gulf coast, starving and more than a little skeptical about yet another place promising “authentic Southern comfort.” Ten minutes after sitting down, that doubt vanished faster than a basket of hushpuppies.

The menu leans hard into Southern classics, but it doesn’t feel frozen in time. There’s fried green tomatoes stacked with pimento cheese, shrimp and grits swimming in a creamy sauce, and slow-braised short ribs that fall apart if you stare at them too long. I once chatted with a server who explained their process for the ribs: they’re seasoned overnight, seared for color, then braised low and slow for several hours. That technique lines up with what the National Cattlemen’s Beef Association recommends for tough cuts, which is to cook below 300°F for extended periods so collagen turns into gelatin. It’s nerdy food science, but you taste the payoff.

A local friend swore I had to try the best shrimp and grits in town here, and she wasn’t exaggerating. The shrimp are Gulf-sourced when available, and you can tell from the clean, sweet flavor. According to NOAA fisheries data, fresh Gulf shrimp retain higher moisture and protein quality compared to frozen imports, and that shows up in texture. The grits are stone-ground, not instant, which means they keep more of the corn’s natural oils. That’s why they feel creamy without drowning in butter.

What really sold me, though, was watching the kitchen run like a well-rehearsed band. I sat at the bar once during a busy Friday and saw plates go out in under ten minutes despite a packed dining room. That kind of speed doesn’t happen by accident. They use a tight prep system: sauces are batched every morning, vegetables are cut before service, and proteins are portioned ahead of time. It’s the same workflow recommended by the National Restaurant Association to reduce ticket times and food waste.

Reviews around town echo what I experienced. Scroll through any local Punta Gorda food group and you’ll see people raving about the catfish sandwich or the can’t miss brunch on Sundays. Still, not everything is perfect. Parking near downtown can be tight on event nights, and during peak season you might wait a bit for a table. That’s not a flaw of the restaurant itself, but it’s fair to mention if you’re planning a visit.

I’ve eaten at a lot of Southern kitchens across Florida, from mom-and-pop diners to polished waterfront spots, and what sets this place apart is balance. The cocktails are playful without being fussy, like a bourbon peach smash that actually tastes like fruit instead of syrup. The bar team told me they use fresh-pressed juice every morning, a practice backed by the Culinary Institute of America for preserving flavor and reducing added sugar.

If you’re checking locations online, this is the Punta Gorda flagship, and it feels rooted in the community. I met a retired teacher there who comes in weekly because, in her words, this feels like home cooking without the dishes. That sums it up. You get the warmth of a neighborhood diner with the execution of a professional kitchen.

There are limitations, of course. The menu changes slightly with the seasons, so if you’re chasing a specific dish you saw in older reviews, it may not be there year-round. That said, the staff is upfront about availability, and they’ll steer you toward something just as good.

By the time I paid my tab and stepped back onto Marion Avenue, I already knew I’d be back. Not because the place is trendy, but because it’s dependable in the way that matters: honest food, real hospitality, and a dining experience that sticks with you longer than the taste of that last bite of pecan pie.