Chef Pat Pascarella says, “I’ve always wanted to give this dish a shot, but haven’t had the opportunity because I was never at a restaurant where it would make sense. Now that I’m cooking in the South and we’re all about local here, I thought it would be a good idea to put this on the menu. We use beautiful Georgia red shrimp and Anson Mills grits for the dish.”
This dish is featured on the dinner menu when Georgia red shrimp are available. It’s also part of the restaurant’s “Grits Party” menu. A Grits Party is a shareable feast. Your table is spread with butcher paper and then Pascarella lays these grits down the center of the table and adds shrimp with tomato sauce and garlic, fried chicken, grilled broccoli rabe, poached eggs, roasted fingerling sweet potatoes and whatever else he’s inspired to add.