Just to belabor the point, my dictionary says:
grits: coarsely ground grain, especially corn.
Note: according to this definition, corn isn't even
needed for grits.
I thinks Kate's zealotry to defend her personalized
meaning of the word grits ("The contents of grits
is dried, ground hominy") and personalized spellings
of certain mushrooms is bit ridiculous. Claiming to
avoid restaurants because of misspelled words
or because they try to make their food sound fancy
is as pretentious (some bizarre form of reverse
pretentionism?) as the restaurants that go overboard
in their descriptions.
Anyway, I ate there last night. Here are some of my
observations:
Negative Points:
1. What a dump of a building. I never would have had
the guts to eat in a place looking like that unless
someone had posted such a nice review of the place
(Thanks Bob).
3. The reserved Chardonay that we had was almost
a dessert wine.
4. My clothes smelled of smoke after eating in the
non-smoking section.
5. The pasta in the scallops in chipotle sauce with angel
hair pasta was a bit under-salted.
6. A dining companions potatoes were undercooked
and had to be sent back to be cooked a bit longer.
Good Points:
1. The food quality to price ratio was excellent.
2. The staff was friendly and attentive.
3. My "mushroom stuffed with hominy mash" was fairly tasty.
4. The scallops in chipotle sauce with angel hair pasta
was terrific (after adding a touch of extra salt).
It is a spicy dish, so be warned.
5. A varied menu with quite a few tasty sounding items
(I'll definitely be back to try some of the other dishes).
Cheers,
TonyPittsburgh, PA