When Chris Williams decided to open his first Houston restaurant, he ultimately looked to his roots for inspiration — particularly the legacy of his great-grandmother, Lucille Bishop Smith, inventor of the first hot roll mix. Lucille's is decorated with black and white photos of Ms. Smith in her heyday. The logo is taken from her recipe box, which is proudly displayed on a mantel in the center of the restaurant. The menu is classic Southern. There are fried green tomatoes, country fried oysters, crab cake beignets and, of course, Lucille's famous biscuits. Whole fried fish are served on basil maque choux. Melt-off-the bone oxtails sit atop creamy serrano grits. Even the collard greens are something to remember. Williams's great-grandmother would be proud.