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Shrimp & Grits: Friday Lunch Special

Goose's take on this "Grits Belt" classic: this Friday Lunch Special starts 11am until we run out.

In 1982, when Bill Neal became a chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina, he forever changed the status of shrimp and grits, a dish stirred onto our modern plates by the culinary traditions of Native American Muskogee and Gullah Geechee, descendants of slaves from West Africa. After Craig Claiborne of The New York Times visited Chef Neal's restaurant and published his recipe in 1985, the once humble dish started gaining widespread popularity. ~ Deep South Magazine

Later Event: January 25
Friday Night Flights