My Cousin Vinny

“How do you cook your grits? You like ’em regular, creamy or al dente?”

My entire history of grits comes from a film. We moved to Florida from Orland, New York in 1980. We’re in Italian family. Neapolitan on one side and Sicilian on the other. When we moved down here, my father tried grits before the movie. My cousin Vinny ever came out. I tried them once before that and I did not like them at the place where they were prepared. It was something about the texture and how dry it was. It lacked flavor. It tasted close to the paste that we would eat in kindergarten when we weren’t too smart.

Since the movie came out, this Italian boy has been on a quest to find grits made with pride. I have tried grits at every southern/country restaurant. Many mom and pop small businesses and diners galore. I have tried grits in Florida, Atlanta, Tennessee, Alabama, and Louisiana.

After the pandemic I tried the grits here at Southern Charm. They are the best grits I’ve found. Here is why…

“No self-respectin’ Southerner uses instant grits. I take pride in my grits.”

These grits are clearly made with pride. They are perfectly salted and peppered. They are buttery and creamy.

And the magical part that shows they are made with pride (and a whole lot of love) is that they never dry out or get cold. They hit the table perfectly warm. They retain that warmth through the meal. I don’t know if they heat the cup prior to putting the grids in them but they somehow stay warm for a good 15 minutes with a bite here and a bite there. And every time you register them, they get more creamy. I don’t understand it and I don’t want to.

All I know is that this is the only place where I will eat a grit. And now because of it, I crave these grits. I come here specifically because I want them. When I come here, it’s not about the eggs or the toast. It’s about the grits. Everything else is aside to that when I dine here. On top of that, it’s friendly faces and excellent, attentive service from the staff! Every visit!

Please tell the owner. Please tell the cooks.

Seriously, Grazie Mille for grits with pride!

Your Italian Fan Vinny