Southern cooking is a serious business for Tonza Houston and Dre Perrin at both of their New Jersey locations of Sweet T’s Southern Eatery. These co-owners have carefully crafted traditional menus with modern-day twists for everyone to enjoy, inspired by meals Dre grew up eating, prepared by his mother and grandmother. Partnering with renowned Chef Carlos Swepson, this restaurateur duo has reimagined these family recipes by incorporating healthier spices and ingredients. Houston and Perrin’s mission of making Southern cuisine elegant, accessible, and served with impeccable hospitality in a chic city atmosphere is clearly succeeding.
Serving delicious dishes like crispy fried chicken wings hand-tossed in signature mesquite barbecue or hot honey sauce, five different varieties of mac & cheese, in-house smoked turkey wings smothered in savory down-home brown gravy, and mouth water sweet potato pie, banana pudding, and peach cobbler—I was eager to learn more. Below are highlights from my conversation with Dre Perrin.
What was your journey from barber to restaurateur?
After Tonza and I started dating, we discovered our shared passion for great food, design and the importance of exceptional customer service. Knowing it is vital to have a solid marketing budget for at least two years and a location that fills a gap—I mapped out the business side while Tonza searched for a part of town where there was a void in Southern cuisine options. Soon after, we opened our first restaurant in Montclair, and now we have a second in Teaneck serving Southern flavors across the street from my barbershop.
What entrepreneurial lessons and strategies have carried over between the two industries?
Understanding diverse cultures. Owning a barbershop in a predominantly Jewish area taught me the importance of catering to different cultures which we have done with our menu.
Building a strong team. With over 30 years as an entrepreneur, I’ve learned that success is the result of working with the right people because teamwork is truly how to make the dream work.
Appreciating the journey. Tonza and I have aimed to meet every challenge with grace by putting forth our greatest effort. We believe this not only elevates the standards of our service but also enriches the experiences of our customers.
How did you develop your menu, and which dishes are inspired by family recipes?
My family is from Whitmire, SC, where Soul Food Sundays were a tradition. We gathered to enjoy fried chicken, smothered turkey wings, dressing, and collard greens. Everything on our menu is rooted in those childhood memories. My mother, Brenda Perrin, made deviled eggs topped with olives and paprika. Chef Carlos took that recipe and added his culinary touch—introducing smoked salmon and capers. We have changed some of the food prep to be appropriate for today’s cooking world. For example, my grandmother Boobie would fry chicken in a cast-iron skillet with grease. In our kitchen, we have maintained the rich flavors and delicious taste but use healthier oils to fry our chicken.
Do you have a community give-back program?
We are proud to support the Never Alone Again Domestic Violence Nonprofit Organization which provides a safe space for women and children affected by domestic violence. Additionally, Tonza serves on the board of Share 4 Life, a NYC-based nonprofit that offers educational programs and videos to empower urban communities.
How has social media impacted your customer engagement and growth?
Influencers have created reels inside our restaurant that have garnered over 150,000 views. Specifically, when YouTube Influencer JL Jupiter visited our Montclair location, he gave us a glowing review which increased our awareness exponentially. His video reached people from Pennsylvania and South Jersey who drove the distance to try our food. We are thrilled that social media has been a game-changer for us.
Do you have a big-picture mission for your cuisine and brand?
We want to elevate Southern cuisine by expanding into airports and international locations just like Chinese, Italian, and Mexican cuisine. Our goal is to make Southern cuisine just as widely available.
What advice do you have for aspiring restaurateurs?
Be prepared—opening a restaurant is not easy. Understand the industry inside and out and do your homework. The restaurant business is full of surprises, and every day brings new challenges—so preparation and anticipation are key to success.
Tenyse Williams is an award-winning Brand Strategist, an Adjunct Instructional Specialist at Columbia University and George Washington University, and Founder & Chief Communications Officer of Verified Consulting, leading a team of digital marketing professionals amplifying awareness for their clients. Follow her on LinkedIn.
