Todd Gray’s Grits Again Garner the Spotlight
Washington Post food critic Tom Sietsema grabs his first bite of the fare at Todd Gray's new hotel restaurant Watershed, finding a lot to like in the chef's special barbecue shrimp and grits (hazily pictured):
It's no challenge for a diner to succumb to that shrimp and grits, ramped up with garlicky, barely cooked spinach and snappy nuggets of andouille sausage.
I would tend to agree. Those mascarpone-infused grits taste great arriving hot and fresh out of Gray's kitchen at dinner time. Not so much sitting out all lukewarm along the hotel breakfast buffet line every morning, however. Sietsema didn't go for breakfast, it seems.
Photo by Chris Shott