At age 22, Larry Morrow was already an entrepreneur. While still in college, he was into event management and has since worked with celebrities and sports stars amid his restaurant operations. He owned Larry’s Poboys & Wings, but it was soon closed and the experience would guide his next business moves. In 2018, he opened Morrow’s.
“Learning from when I was 22, it helped prepare for when I opened up Morrow’s,” Morrow said on Earn Your Leisure. “I knew I needed more reserves and I was just mentally in a better place. I was much more mature than 22 years old.”
“I opened up Morrow’s, it was like a line out the door and I’m like, ‘Oh sh-t, we on to something,” he added.
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By 2023, he had opened five restaurants and a club. Last year when he opened Sun Chong in the French Quarter of his hometown of New Orleans, LA, he said he wanted to have the largest Black-owned hospitality group in the South.
He is now launching another restaurant named Morrow Steak in New Orleans, LA with the hope of becoming the largest black-owned hospitality group in the country. The 33-year-old Seventh Ward native added that he wants to reshape how people perceive a New Orleans steakhouse.
“I want to be the largest Black-owned hospitality group in the country. It’s already been written,” Morrow explained to Nola.com.
He continued, “New Orleans is a very traditional city. When I travel to places like Miami, L.A., New York, there’s a different energy that I want to bring here.”
Morrow Steak, which seats 125 people, serves premium beef, including a tomahawk ribeye for two and wagyu steak, soy-marinated double pork chops, King salmon, broiled red snapper, and vegan choices. The menu will also include sushi rolls and other Asian cuisine.
Adding Asian cuisine is not surprising because Morrow has a Korean background. His grandmother, Sun Chong, was living in Seoul when she met Morrow’s grandfather, an American serviceman stationed in Korea. Morrow’s grandmother and mother raised him, instilling in him the values of hard work and hospitality, Nola.com said.
“Good food isn’t enough to be a success,” Morrow said. “We create experiences. It’s truly a gumbo of vibes, hospitality and great food. I built my name and brands from hospitality, which I’ve learned from my mother. With this place, we want you to feel like you never want to leave.”
Prior to venturing into the restaurant business, Morrow operated his event marketing and promotions company called Larry Morrow Events. He is now looking at opening phase two of Morrow’s Steak and a New Orleans Caribbean fusion restaurant soon.
