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Atlanta’s Best Shrimp & Grits

A true Southern fare restaurant isn’t complete without a quality rendition of Shrimp and Grits. The dish has been a classic staple in low country cooking and is synonymous with the South. There quite possibly could be as many recipes for Shrimp and Grits as there are cooks from this region. These culinary troubadours of the Carolina coastal regions have taken the staple from its humble beginnings around the marsh lands of South Carolina and the Savannah River, to some of America’s finest dining rooms. The late NY Times food critic, Craig Claiborne catapulted Shrimp & Grits to national consciousness with a short article on the subject in 1985. There are so many variations on the combination of shrimp and grits, that one of the most famous of Southern chefs, Nathalie Dupree wrote an entire cookbook the subject. Since then you’d be hard pressed to find a single definitive rendition of the recipe that can truly claim to be Americas best. Restaurants too have tinkered with this one time breakfast-only staple and made it a regular placement on lunch, and dinner menus.

shrimp and grits and bloody bar

FREIGHT Kitchen & Tap has thrown their recipe into the conversation and it may compete for be Atlanta’s Best Shrimp & Grits. The culinary team at, FREIGHT, located in Woodstock’s historical train depot has put together a Shrimp & Grits version worthy of the claim. It features stone ground grits, often milled locally then blended with mild cheddar and heavy cream, fresh gulf shrimp blackened with vine ripe tomatoes, okra, and a touch of char grilled corn pepper broth. Then we add a handful of Spicy Andouille, to add a bit of heat and flavor. The combination is a hybrid offering the flavors the Low Country and also Cajun cuisine. Enjoy a bowl of this Signature Southern dish with a cold draft beer or a mimosa while looking out over the Main St. train tracks.

FREIGHT Kitchen & Tap is your all-American local neighborhood restaurant in Woodstock GA focusing on the culinary traditions of the South. Using farm fresh local ingredients often hand selected by the culinary team at FREIGHT emphasizes a complete approach to

EAT. DRINK. LOCAL.

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