Agreed, Stephen. Lets make grits a new culinary trend. Another place that does them well is Hattie’s. The low-country shrimp and goat cheese grits with Tabasco-bacon pan gravy is about as good as it gets.
SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs’ secrets to culinary trends. Bon appetite.