As a kid, Patrick Amato would spend breakfasts with his Southern grandma enjoying the occasional heaping plate of plain ole grits. Initially, the executive chef of Peachtree Southern Kitchen and Cocktails found the white fluffy stuff odd, but Amato has matured and adores the inexpensive, energy-filled Low Country staple. Peachtree's shrimp and grits ($11) is a lot fancier than grandma's with U.S. shrimp poached in butter and barbecue seasoning and long-cooked buttermilk grits with Mayfield Creamery cheddar. Black-eyed peas, another Southern classic, get mixed with corn, smoked chilies, peppers, green onions and vinegar for a cool salsa that tops it all off. "The black-eyed peas have a heartier, more complex flavor," he says. The dish draws Southern customers who have embraced how Peachtree has elevated the homestyle favorite. "Getting something that has a different textural component like the black-eyed pea salsa is a nice surprise," he says. Sun. 10:30 a.m.-3 p.m., 200 N. Main St., Hudson, 234-380-1789, peachtreesouthernkitchen.com
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