About Us
Scratch-Made Chaos Since 2014
This Is How Food Is Supposed to Taste
At Mouth of the South, great food doesn’t come from boxes or shortcuts — it comes from people who still give a damn. Our kitchen is scratch from the ground up, every single day. We build our dishes the old-school way with real ingredients, real Cajun spices, and recipes that have earned their scars. This isn’t just food on a plate — it’s Southern cooking the way it’s supposed to taste. Loud, honest, and unforgettable.
Southern Flavor With a Backbone
Our goal is simple — serve Cajun food that feels like home, even if you’ve never been to Louisiana. From gumbo to jambalaya, every dish is made to deliver real flavor, real comfort, and zero compromises.
Our Story
Mouth of the South started as a stubborn dream to bring real Cajun flavor to Omaha — not the watered-down, play-it-safe version, but the kind that actually means something. In 2014, we opened our first doors in Florence with nothing but grit, a scratch kitchen, and a name passed down from a close friend, Dino, who used to call our founder Ryan Ernst the “Mouth of the South” and dared him to chase the dream.
Dino passed in 2012, but those words didn’t. They turned into fuel.
Then in 2017, a fire took everything — the building, the kitchen, the heart of what we’d built. It would’ve been an easy ending. Instead, we rebuilt. Louder. Stronger. More determined than ever to prove this wasn’t just a restaurant — it was a promise.
Today, Mouth of the South stands because we refused to quit. It exists for everyone who believes food should have soul, scars, and a story worth telling.
Come hungry. Leave converted. Mouth of the South is where Omaha goes when it wants real Cajun flavor and zero corporate nonsense. Doors are open, the kitchen’s loud, and we’re ready for you. See you soon.