Shrimp & Grits now for Dinner

Maybe our favorite, iconic southern dish to exist. Grilled tender shrimp placed over smoked Jimmy Red cornmeal grits, with a deep roasted tomato + lemongrass broth, topped with a dollop of green tomato chow chow.

Let’s talk about Jimmy Red corn. An almost extinct grain, we owe today’s celebration of the hearty, nutty-like ingredient to the efforts of Anson Mill’s Glenn Roberts preserving the crop and chefs like Sean Brock educating eaters about it’s history. These grits are stick-to-your-ribs comforting and a pure celebration of their history in each bite. Come try some for yourself: Thursday-Monday night, 5-9pm.