At a time when the world needs comfort the most, Black Gal Seafood is still serving it up, in heaping portions. 

Takeout and delivery have been key to the Clason Point restaurant's survival. 

When the coronavirus hit close to home and kept the chef from being able to work, owner Ricky Chambers not only got behind the counter to ring orders up -- he also started cooking them in the kitchen. 

“A lot of my friends and customers love my cooking... You know it's been kind of strenuous at times, it was low, not good, but I know the potential that we have and the quality of our food and the value of our customers,” said Chambers. 

With indoor dining allowed again, Chambers can’t wait for customers to pull up a chair, eat and enjoy.