February holds two truths at once:
It’s a month where we pay homage to Black history. We honor the names, the hands, the kitchens and the legacies that our ancestors have shaped. It’s also a season devoted to the essence of love.
Many times, the most powerful love stories aren’t written in cards. They are written in tender recipes that are passed down, plate by plate, from table to table, in order to honor the love that fed our souls long before we understood what sacrifice was.
In the heart of downtown Springfield sits a place named after a local matriarch whose love was generously served in and out of the kitchen.
Aunt Lou’s Soul Food isn’t just a restaurant. “It’s the definition of a vibe,” said Corey Dickerson, restaurant owner. It is a laid-back space that is comfortable enough for date night, but familiar enough to call it your third place.
The vibe you won’t find online
While Aunt Lou’s Soul Food boasts an impressive menu of true “stick-to-your-ribs” classics, the real standout isn’t just what’s on the menu, it’s how it’s made. Everything is fresh. Never canned. Always by hand.
Dickerson shared that this vision was developed out of wanting to transition from simply getting people through the door. He wanted to focus on consistency, intention and purpose.
The commitment to these values turns every meal into an experience at Aunt Lou’s. Dickerson sources ingredients from local grocery stores to ensure freshness and flavor.
The heartbeat
Every business has a heartbeat. Aunt Lou’s has a passion for community and honoring the people who paved the way.
Dickerson credits Michael Higgins, owner of Maldaner’s Restaurant — the oldest restaurant in Springfield — as the type of business owner he aspires to become. He talks about Higgins’ longevity in the Springfield scene and the respect he has for seeing him in the early hours of the morning, always present and always working.
He also credits Ward 5 Ald. Lakeisha Purchase not only for supporting his success, but as a fellow Black business owner who understands the weight and responsibility of building something in your own community.
This is what the village looks like in action: Business owners learning from legacy institutions and entrepreneurs championing other entrepreneurs.
The unexpected
When we asked Dickerson what Aunt Lou’s theme song would be if one played every time someone walked through the door, he didn’t hesitate:
“All I Do Is Win.” — DJ Khaled.
And honestly? After hearing his story, it makes sense.
Opening a restaurant isn’t romantic. It’s tedious permits, long nights, tight margins and a lot of procedure and process. Dickerson faced hurdles before Aunt Lou’s ever served its first plate. There were moments when opening the doors felt uncertain.
But he did it anyway.
Now, during warm weather, there’s outdoor seating and outdoor music. It’s a downtown vibe that feels a little bigger than Springfield. The ambiance gives the feel of a big city block party, tucked into the heart of downtown. It represents joy as strategy and joy as an invitation to your third place.
And that is, in fact, a win.
The village effect
When we talk about “being a villager,” this is what we mean.
Aunt Lou’s contributes to downtown Springfield by simply existing in its full personality and by bringing a unique vibe to a historic area. It creates space for people to gather after work, adding heart and soul to the block.
Why this matters
The first Culture Column launching during Black History Month is intentional.
Because Black food culture has always been about more than what’s on the plate. It’s about who’s at the table, consistent flavor and the legacy of our ancestors whose names outlive them.
Heart and soul is a practice.
Downtown Springfield needs places that feel like this. We need places that don’t just sell food, they anchor our community.
We need places that don’t just open doors, they open your third space.
We need places that don’t just play music, they curate the vibe.
This is what can happen when the village rises together.
