Shrimp and grits is Southern by birth and Nashville by adoption. It shows up on brunch menus and dinner tables alike—and when it is done well, it needs no apology and no gimmick. The dish has a long Lowcountry and Southern lineage—see the history of shrimp and grits—and we treat it as a plate that has to earn its spot every service.
Grits that taste like corn
Ours starts with grits that actually taste like corn: creamy, seasoned, and sturdy enough to carry the plate. The shrimp come in hot, with just enough sauce to make the spoon worthwhile. Stone-ground corn—the kind mills like Anson Mills helped keep in the conversation—is the difference between porridge and something with character.
The first-timer plate
It is the dish we recommend to first-timers who want something unmistakably Southern without the heavy theatrics. Order it when you are hungry. Share it when you are generous. Either way, it earns its place on the menu—right beside the Saturday Benedict on brunch days.
What to drink with it
Pair it with something cold from the bar—our Corner Old Fashioned if whiskey is the mood—or keep it simple with sweet tea and good company. That is the Germantown way—comfort first, everything else second.
