Wednesday, March 3, 2010
Barbecue Speaking of Grits: B&C Turns Ground Corn into a Culinary Genre
Posted by Carrington Fox on Wed, Mar 3, 2010 at 3:54 PM
This week's dining review features the new Melrose outpost of B&C Barbecue. The B&C nameplate debuted three years ago in the Farmers' Market and also operates a catering division known as Bacon & Caviar. Don't even get me started on the well-priced succulent racks of ribs coming out of the smoker at the Franklin Pike eatery. ... But before I spring for the novelty T-shirt emblazoned with "Ribs ... for your pleasure," I'd opt for the sister shirt: "Show Us Your Grits."
Indeed, B&C stole our hearts on several recent wintry days with its array of comforting grits. Every day, there's a pan of cheese-and-garlic grits on the steam table, but there's also a rotating list of signature recipes for pizza grits, taco grits and Buffalo chicken grits, among others. You might say that by using grits as a blank canvas, B&C has elevated the breakfast grain to an art form.
What other gritty combos would you like to see on the line?
Comments (7)
Showing 1-7 of 7
