Florida Avenue Grill has real grits—not tarted-up yuppie grits. But remember—grits are merely a vehicle for other fat-laden food and should never be eaten plain. They need at minimum a big hunk of butter and some salt and pepper. Better is to then crumble up a couple of pieces of bacon into them or some cut pieces of sausage.

The tarted-up yuppie grits at Next Door are also quite good.

I’ve been very pleased with the grits at Busboys and Poets. Very basic, with just the right level of thickness and butteryness.

I just ate there on Thanksgiving…GB is great food, but I have to say they used to be better. You can’t beat their fried chicken.

@Anonymous 12:31
Grits are best when dressed up like Anonymous (12:15) describes. Love the bacon idea!
I once dated a northern girl who absolutely refused to eat grits, despite me reassuring her that it was merely ground corn… her loss.
Note to northern cooks: salt and pepper are not the only spices on the shelf! Loosen up a bit!

I do adore Georgia Browns grits. They would appear to be best sort of “tarted up yuppie grits” – made with copious amounts of butter and cream. When making grits, I usually try a bit of cheese and/or red-eye gravy, but it ain’t the same as just lots and lots of butter and cream.

Wilson’s on V has good grits and, unlike those at Florida Avenue Grill, they won’t make your pants explode. Much.

At Georgia Browns, you might say their secret ingredient is “SALT.”

Cashion’s has really delicious cheese grits. Yuppified, perhaps, but delicious. They’re stoneground (is that what you call it) so not the gloppy white kind, and good cheese.

Another entry in the “Tarted-up Yuppie Grits” category – Acadiana. Just wonderful.

Don’t get me wrong, I love grits with serious amounts of butter and salt, but does anyone like sweet grits with honey or sugar? Or, you can throw in some maple syrup and crumbled bacon for the perfect mix of sweet and salty… delish.