"You know what's good here? Shrimp and Grits."
Hello, this is Wanyu, co-founder of Nitty Gritty. We decided to have our own long-form story-telling session here so that we can document the past, the laughter and tears, and the nitty gritty of our story.
The first chapter begins with our Why.
My first contact with grits was in year 2022, when I went to Detroit for the first time after Matthew and I got married.
It was a weekday afternoon. Matt, his sister Tina, and I were at the Henry Ford Museum. I must state that I unashamedly enjoyed every part of the exhibit and had to go back again the next year in 2023—but I digressed. We stayed till the museum closed, and we were getting into Momma's car (which she warned us repeatedly, take the small roads, do not get onto the highway), when Matt received a text from a couple whom we were supposed to meet the next day for dinner.
Matt froze, looked at me and Tina, and said, "I got the day wrong. We gotta go for dinner with Erica now. Tina, you're coming with us."
"...? What?"
With that, he sped down the small roads (and some big ones, sorry Momma), and reached the restaurant. When I sat down and stared at the menu, I heard Erica say:
"You know what's good here? Shrimp and Grits."
My mind was in a blank, and thought, what are grits? I found myself answering, however, "Yes, sure! I'll have that."
That was the very first time that I tasted grits, and my mind was blown. What is this familiar texture, and what even is the ingredient? It felt like rice porridge, but denser, more layered, and it didn't dilute mid-meal.
"What was that that I ate? Grits." I mumbled, as we were driving home. Matt was surprised by my question. He told me that they're basically ground corn, recounted a brief history of how they became a staple for soul food, and how it's prevalent in many people's pantries and different restaurants across the US.
With that, our Grit Journey begun. If the restaurant was serving grits, we would be eating it. It was interesting to me how a simple Shrimp and Grits dish was infused with the different spices and character of the different cities that we visited.
(One of my favourites, in a cafe in Dearborn)
We bought a bag of Bob's Red Mill and it kickstarted Matt's R&D sessions in our home. Our days began with runs in the mornings which we would chat about a dream fusion menu; and our walks home at night would be filled with how our hypothetical restaurant would look like.
Why?
Because Love.
When Matt and I started dating, I was amazed by his love and kindness for everyone, even for those whom I deemed undeserving. An atheist back then, when he told me that he was just trying to "love like Jesus", I was confused. But I did think, if this God that I didn't believe in made such a wonderful human, who has an undeniably beautiful soul, I must be wrong. If a perfect Love does exist, then I must try to understand it. I must try to reflect it.
When I visited Detroit, I fell in love with the city—I love the culture, the beautiful architecture, the historic street which Matt grew up on, and most importantly, I love the people. Not a day went by when I was there that a stranger did not express the genuine warmth, love and keen interest in what was going on with my day. The service in most restaurants was impeccable. I learnt later that it's a Mid-Western charm which I have never experienced elsewhere.
This is a major part of our Why.
We want our restaurant to be a place where people feel loved. Everything else is secondary. It is to be a place where people can relax, connect with loved ones, a safe space which they can dine alone, do work, and be uplifted by the same warmth and hospitality that I experienced in Detroit. In a defiant, counter-cultural spirit, we also insist that guests are welcomed to stay for as long as they want (we realised how nasty it felt as customers to be in a cafe which you're told that you have 90 minutes of dine-in time).
This love that we want to reflect extends to everyone who walks through our doors. Not just the guests, but also the team, collaborative partners, and suppliers. We had been working (and praying) hard for a joyful, peaceful kitchen, and I dare say that we're slowly realising that. Some days that I am working in the back office, I could hear laughing spells that would last for minutes. Conversations and tonal range between teammates are to be kept level and kind. We are to help each other, we are to love each other, and everyone, even when things get rough, even when guests are demanding.
You Know What's Good Here? Shrimp and Grits.
You know how people often ask each other what their love language is? Quality time, acts of service, physical touch, words of affirmation, gift gifting—I often get stuck thinking of a reply because concretely, I think every aspect is extremely important. And what is food, but the most perfect conduit of love? One takes the time to research and prepare, to have the heart to serve, and the end product is a physical, tangible item which the recipient can taste, digest, and be nourished.
That is the way which Matt shows his love for us. From Shrimp and Grits to Frog Leg Grits, from Toasted Sesame Eggs to Brown Butter Scrambled Eggs, the entire menu is filled with dishes that have their origin stories that are so densely filled with love and memories—all of which we are excited to share in the coming weeks.
The Nitty Gritty Shrimp and Grits in particular, is a dish which I had the honour of having the front row seat to watch evolve up close. From the experimenting of the grits base, to the marinate of shrimps, right down to the spices and garnishes, it took a full year of research and a lot of grits for us to arrive at this (sort of) final form. It's a rendition which encapsulates a wonderful fusion of our cultures, including the usage of (really deliciously) torched Nai Bai Baby, which can be sourced from our local farms.
Some variations prior
If you ever come by our place, you do know what is good here ;)
