Grits in limelight at new Downtown restaurant
Do you like sugar in your grits? Whether or not you like this North Carolina tradition, grits (and everything breakfast) lovers are sure to be a fan of the new Sugar Grits restaurant.
Sugar Grits opened Tuesday at 150 Peabody Place, Suite 111 in Downtown Memphis in the space that was most recently Sleep Out Louie’s. The new restaurant will serve grits all day — featuring the ingredient in breakfast, lunch and dinner menu items.
Sugar Grits is an original concept designed by Stephanie and Tony Westmoreland. The couple are partners in Memphis-based Tandem Restaurant Partners. This is the second original concept for the restaurant group known for saving Memphis institutions like Zinnie’s and Robilio’s Sidecar Café. Their first original concept, Ben Yay’s Gumbo Shop, opened in August.
Stephanie designed the low countryinspired menu based on dishes she grew up eating in North Carolina.
“Many of the dishes are things you may not see in Memphis,” she said.
The couple came up with the concept after being approached about the space in early 2020. “We said, ‘Let’s do a breakfast spot,’ ” Stephanie said. “We wanted to put something new and different out there. This is food that everyone likes and enjoys, but more than they would do at home.”
As the name suggests, grits are a centerpiece of the menu. Several different options, ranging from sweet to savory, are offered. “Some grits will come with a jam or compote in them and on the more savory side. We have recipes like one with greens in your grits,” Stephanie said.
The Westmorelands sourced the grits from The Original Grit Girl in Oxford, Mississippi.
Stephanie said in addition to a traditional bowl of grits, grits will be used to make items like grits pancakes and grits cakes. And, even those grits with sugar will be available.
“When I was growing up, we had sugar in our grits. People were on one side or the other — butter or sugar,” said Stephanie, adding she hopes Memphians will like the sugar version as much as she does.
As with the grits, there will also be a wide selection of biscuits and gravies. “We want to give people the choice of different ways to try things,” Stephanie said.
You can choose from options like redeye gravy, white pepper gravy and tomato gravy. There is even chocolate gravy — Jewel’s Famous Chocolate Gravy — made using a recipe from Stephanie’s grandmother.
There also are several different biscuits on the menu (choose from country, blueberry and cinnamon) plus cornbread options.
“We also will have a biscuit board,” said Tony as he described their spin on a charcuterie board.
The menu is not just limited to breakfast fare. Lunch and dinner will also be served.
Signature grit bowls will turn grits into entrees. The “Classic Shrimp & Grits” will be a Louisiana-style version of the dish while “The Charleston” will feature blackened shrimp and tomato gravy. “The Southerner” tops cheddar grits with fried chicken, braised greens and white gravy.
The restaurant will also feature a market. Customers can pick up locallysourced non-perishable items, like Original Grit Girl grits, as well as housemade baked goods and take-and-bake casseroles.
“Think old school market-style stuff,” said Tony, adding they will also serve old-timey sodas like Cheerwine and RC Cola.
Grab-and-go breakfast items like sausage biscuits and breakfast parfaits will be available for those wanting breakfast on the run.
The restaurant will eventually have a full-bar, but it is opening without one due to COVID-19 limitations. When the couple signed the lease, they had no idea COVID-19 restrictions would still be in place. When they open, the menu will be limited, but they plan to expand offerings once the pandemic ends.
Stephanie said they have had a lot of fun designing this restaurant and menu. The design process has brought back fond memories of meals and cooking with her family. She hopes when her guests dine at Sugar Grits, they will have the same sentiment.
“I want our food to inspire memories … parts of our childhood and those we loved the most.”
Sugar Grits is on several third-party delivery platforms. Its Cinnamon Rolls and Sausage & Gravy Biscuit Bake are available for pickup at the new Grab & Go at Strano, a take-and-bake pop-up featuring popular menu items from Tandem Restaurant Partners restaurants.
Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer. chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.