Thousands of unique, undocumented family nicknames are born every day. However, dozens of the most common, traditional English first names used today exist entirely because of historical childhood speech limits or toddler mispronunciations. That’s because when children learn to talk, their mouths struggle with hard consonant clusters. This leads to a linguistic process called “reduplication” (repeating syllables) or consonant swapping to make words easier to say. Over centuries, these toddler-friendly versions became standard legal names.
My sister Dolores acquired one such nickname. When my brother George couldn’t pronouncd “Dolores,” he began calling her Lorlie–not “Lolo” as you might expect. Even today–now that she’s 37–we all still call her Lorlie. Lolo is often a shortened petname not only for Dolores, but for Lauren and even Lorenzo. Depending on culture and context, “Lolo” may change meaning. Tagolog speakers in the Philippines use the term “Lolo” to mean “grandfather.” In Hawaiian Pidgin, Lōlō means crazy, goofy, silly, or foolish. Maybe that’s why Lorlie is happy she’s not called “Lolo.”
Lo-Lo’s Chicken and Waffles” is named after the childhood nickname of its founder, Larry “Lo-Lo” White. Larry used his personal moniker in 2002 when he first started the food venture Lo-Lo’s Chicken & Waffles after having gotten his start at his grandmother’s restaurant in Phoenix. Lo-Lo’s was inspired by recipes he perfected in the back of his grandmother’s famous local eatery, Mrs. White’s Golden Rule Café. His grandmother Elizabeth White, of course, is the founder-owner of the world-famous restaurant, Mrs. White’s Golden Rule Cafe. The Golden Rule Cafe has been a Phoenix staple since 1964, making Lo-Lo’s some 24 years younger than its grandmother’s restaurant. The family culinary legacy is inextricably tied to Phoenix soul food history.
While The Golden Rule Cafe continues to garner “best fried chicken in Phoenix” awards, it could be argued that Lo-Lo’s is even more successful. That’s because you’ll find Lo-Lo’s in Texas (Grapevine and Houston), Nevada (Las Vegas) as well as in Arizona (Phoenix and Scottsdale) where it got its start. Lo-Lo’s original location was in a small 1,000-square-foot, four-room building that seated roughly 20 people. Its replacement and now flagship Lo-Lo’s is nearly 6000 square-feet. The Lo-Lo’s location in Scottsdale spans 5,400 square feet and accommodates up to 240 people across its larger indoor dining area, full-size bar, and outdoor patio.
Lo-Lo’s has frequently garnered regional nods such as “Best Comfort Food,” “Best Fried Chicken,” and “Best Soul Food” in Arizona media polls. That, too, is a family legacy. Our inaugural visit was to the Scottsdale location which sports a vibrant, culturally rich “vibe dining” atmosphere rooted in authentic soul food traditions. Similar to Sugar Jam, another Scottsdale staple, Lo-Lo’s is loud and proud. Lo-Lo’s plays classic and contemporary R&B and hip-hop, with a heavy emphasis on throwback ’90s R&B hits and soulful old-school tracks. That we considered it rather loud is probably because my Kim and I are advancing in geriatric progression (39).
Lo-Lo’s menu features soul food and Southern comfort cuisine. The menu showcases Lo-Lo’s signature chicken and waffle combos named after family and friends. You’ll also find all-day breakfast such chicken omelets and waffle sandwiches, savory comfort plates including shrimp and grits and smothered chicken, plus classic sides and house-made Kool-Aid. It’s a beautiful menu, but be forewarned: portions are enormous. We watched as leftovers were ferried home by many of the restaurant’s guests. Service is amiable with a very capable staff on-the-spot with refills and recommendations.
One of my Kim’s very favorite foods (along with lobster and steak) is fried chicken. With eyes bigger than her stomach, she ordered a three-piece chicken dinner with two sides (whipped potatoes and okra). This Southern-fried staple is the number one most ordered item on the menu. Lo-Lo’s fried chicken is famous for its crispy, golden skin, juicy meat, and a secret blend of 11 savory spices (hmm, doesn’t that sound suspiciously like what a certain Kentucky Colonel uses on his recipe). Thinly battered, extra-crispy, and packed with a savory, slightly spicy kick from a closely guarded family seasoning blend, this is fried chicken at its best. The inside of the chicken very juicy on the inside with flavor locked in virtually every single morsel. The fried chicken is designed to balance salty and sweet when eaten alongside golden waffles drenched in butter and syrup. The accompanying okra was some of the very best we’ve ever had.
Much as I appreciate fried chicken, my favorite Southern-fried food is catfish. Lo-Lo’s serves Southern-style fried catfish fillets that are battered and fried to a golden brown. The fish is crispy on the outside, flaky and tender on the inside, and features a savory, classic salt-and-pepper and cornmeal-crusted soul food seasoning profile. According to our server, the catfish is sourced from Louisiana where farm-raised catfish is an artform). The crust is venly coated, deeply golden, and extra crispy without feeling overly greasy. The catfish is moist, tender, and mild-flavored in fillets that easily flake apart. Instead of tartar sauce, I dip my catfish in a mix of ketchup and hot sauce (Lo-Lo’s has a superb hot sauce on every table). The menu also has a version of catfish that is served blackened.
My eyes were also bigger than my stomach. In addition to two Southern-fried catfish fillets with two sides (dirty rice and red beans and rice), I asked for a fried chicken thigh. Although the chicken breast is meatier and seemingly more popular, chicken thighs are widely considered the juiciest part of a fried chicken. Because dark meat contains a higher fat content and more connective tissue, it naturally stays moist and resists drying out during the high-heat frying process. That makes it my favorite part of a fried chicken. Unlike my Kim who discards the battered skin, I love how it retains more flavor and spices than the chicken itself.
Dessert options (especially if you don’t consider waffles with syrup a dessert) are few, but mighty. Mighty tasty, that is. Those options include red velvet cake, banana pudding and peach cobbler. The banana pudding is served in a Mason jar. It’s old-fashioned scratch-made, southern-style comfort dessert featuring a rich, velvety homemade vanilla custard, fresh sliced bananas, and softened Nabisco Nilla Wafers that soak up the creamy sweetness. You’ll enjoy either a slie of banana or a Nilla vafer (or maybe both) with every bite. The vanilla custard isn’t overly sweet…just sweet enough to make you swoon.
Lo-Lo’s Chicken & Waffles is much admired for its flavorful soul food, crispy fried chicken, and lively atmosphere. The White family tradition of outstanding fried chicken and so much more is alive and well at Lo-Lo’s.
Lo-Lo’s Chicken & Waffles
3133 North Scottsdale Road
Scottsdale, Arizona
(480) 945-1920
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LATEST VISIT: 7 August 2026
# OF VISITS: 1
RATING: N/R
COST: $$$$
BEST BET: Fried Chicken, Fried Catfish, Okra, Red Beans and Rice, Dirty Rice, Biscuit, Cornbread,
REVIEW #1543