Smoked Gouda Grits: Kitchen 1924
I’ve never cared for grits. Perhaps it’s because I’ve been served one too many bland bowls of mush with a stick of butter on top. No thanks, I’ll pass. That is, until last night.
Kitchen 1924 has Smoked Gouda Grits as a seasonal side dish, and they’re good. Real good. It’s a welcome replacement for the mac & cheese you’ll find just about everywhere else. Served smoking hot, they’ve got a great texture and just enough cheese. A little brown on top for that satisfying crunchy-chewy goodness, and each “grit” was cooked just enough. No mush, and not too chewy. More please.
I could go on about the rest of the meal (the awesome scallops, the great house made desserts), but go find out for yourself. Kitchen 1924 was also named one of the Best Neighborhood Restaurants in the new issue of D.
4 Comments to “Smoked Gouda Grits: Kitchen 1924”
Leave a Reply
All material copyright © 2009 D Magazine. All rights reserved.
That’s first time I’ve heard grits described as a “seasonal” item. When does grits season begin? Or is it smoked gouda season?
“My Cousin Vinny” is popping into mind right now. Anyone remember that scene? It’s great.
You need to have the tabasco grits at Hattie’s. It is part of the shrimp and grits entree. Mix the cheese into the sauce to make it creamy, then get a bite of shrimp and grits with the sauce. It is good stuff.
Todd: Good point. Perhaps cold weather + hot gouda grits = goodness?
Everybody come see us!! We gots lots of grits for ya!
(fyi: we also serve Mac n Cheese: Thanks, Tristan!)
Sincerely,
The Staff of Kitchen 1924
**Viva la Lakewood