It was twenty years ago that Ivy Chambers moved his budding sausage business out of his home and into a bona fide restaurant in Fort Worth. Over the years he added more barbecue items to the menu – brisket, ribs, bologna – and continued to operate the business until handing the reins to his son Alandres in 2009. Then last year, Alandres decided to make a move to a shopping center on the southwest side of town to gain some square footage. He had been running soul food specials on Sundays, but wanted to make those fried pork chops and oxtails part of the daily menu. Now he can serve all that and the barbecue.