Greg Williams is a former executive of Raising Cane’s who left after Hurricane Katrina and started working as a restaurant consultant in Austin, Texas, as well as with Piccadilly’s food service division. His latest venture is open now in the former Tigris Deli at 3285 Nicholson Dr. Willy’s Chicken & Waffles is serving up a Southern fried favorite. The Baton Rouge native got the idea for Willy’s while helping a local friend with his restaurant concept and seeing the success of Roscoe’s Chicken and Waffles in Los Angeles and Big Mama’s in Dallas.
“I thought about how good a concept like that would be in the South,” he says. “The reason for opening is, ‘Why not?’ Everybody loves chicken, and I have yet to meet someone who doesn’t like a waffle.”
Willy’s offers bone-in, freshly prepared fried chicken, paired with thick waffles that are more than seven inches in diameter. The restaurant has white meat and dark meat options, too, and the “Willy Wich,” featuring a fried chicken breast between two waffles withthe restaurant’s signature mayo and ketchup-based sauce and syrup.”
