The Kentucky Hot Brown grits bowl featuring roast turkey, pimento mornay, bacon and tomato, and the Blackened Chicken grits bowl featuring Alabama white BBQ sauce, black-eyed peas, red onion and pickles.
Suzi Pratt
This is my favorite thing about white people and restaurants, is that they will insist a food made by the poorest people on earth with almost zero training and no particular talent can only be "done right" be people with university degrees in cooking.
#2 but that's not said anywhere in the article. AND, "they will insist a food made by the poorest people on earth with almost zero training and no particular talent can only be "done right" be people with university degrees in cooking." Who is "they?" White people, all white people?, white people who eat grits? White people who cook? Jeez, talk about bigotry..So, you think if it's Asian, the owners have to be Asian? If it's Italian, the owners have to be Italian? Rubbish. Maybe in Trumpville, but not in Seattle. What counts is how does the food taste? The food looks good, and it's food not generally associated with Seattle, which may be a challenge. They're in a great spot though, El Borracho's rabbit tacos, heaven,,,,,,
@2: Poor-and-not-so-poor white folks all over the South eat grits daily. I'm not sure what your point is here but you're not doing yourself any favors.
Carolina gal here. Seattle already gentrified poor people food like ramen, and now it's doing it to grits? LOL. If I can't pronounce it, it doesn't belong on my grits (pimento mornay?)
No. It's essentially polenta. Firmer; not runny.
That said Cycene sounds great. Thank you for the heads-up.