I don't need much of an excuse to make another version of shrimp and grits. It's one of my favorite dishes. But I was really interested in this variation from Nathalie Dupree in Cooking with Les Dames D'Escofier. The recipe is not light, as it features whole milk and heavy cream. Oh, and did I mention the butter and cheese?
'shrimp and grits' on Serious Eats
Fried pork chops. Sausage gravy. Griddle cakes. And what may well be New York's best biscuits. Joaquin Baca gives us everything we want in a brunch.
Gentle prices, and food made by someone who clearly has great passion for what she does, served in an unpretentious, cozy environment by people who love what they do. Sounds like a successful formula.