Kiss
My
Grits
Photograph by Byron Jones
food
The Mash House
Local chefs know the Southern
staple isn���t just for breakfast
F
By Kelly Twedell
rom hoity-toity and down-home versions of Shrimp and Grits, to various in-
Latitude 35
20 | April ��� 2013
terpretations of grits as a side dish, this longtime favorite on Southern tables has become a
hot trend (no pun intended) that is cropping up on menus
all over town. Traditionally thought of as a breakfast dish,
some Fayetteville chefs have transformed grits into lunch
and dinner entr��es, inspired from savory flavors hailing
from cities across the South ��� Charleston, Savannah, New
Orleans ... you get the picture.
Grits can be an acquired taste for those not born in the
South. For those unaccustomed to eating them, I recommend starting with cheddar cheese grits. Done right, they
might just replace Mac & Cheese as a go-to comfort food.
At Mac���s Speed Shop on McPherson Church, the cheddar
grits are served up as a side dish with scrumptious smoked
barbecue. Mac���s lets diners choose two sides to go with each
entr��e, and I���ve been known to order a double side of cheese
grits ��� foregoing veggies completely. Nothing fancy, but
their food will keep you coming back.
Looking to start your day with something hearty to soak
up your morning coffee? In Downtown���s Marquis Market
Executive Chef James Moody has been serving up a ched-
