Northwest Military Blogs: Served blog

January 7, 2015 at 7:31am

Eat This Now: Shrimp and Grits

The Social Bar and Grill serves a spicy Shrimp and Grits dish. Photo credit: Jackie Fender

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When you work in the restaurant industry there are some definite perks to the job. Typically those perks involve one of three things, in no particular order: the tips, the flexibility and the grub. I've been in the restaurant industry for more than a dozen years and can say, without a doubt; those three aspects are why I stay in the business. I have served at establishments with less than desirable food. I vowed to never allow monetary compensation to sway me again. Let's face it: after a craptastic day working a shift you picked up for someone else that garnered equally craptastic tips, your meal may be the only perk.

The grub is one of the reasons I remain at The Social Bar and Grill. Although I'm on the substitution list, The Social's fabulous fusion flavors from the Mediterranean, Pacific Islands, Spain and Central American coastlines - and their fun cocktails (OK, it's really all about the SBG Manhattan) - bombards my mind during decision time.

Currently, my favorite Social dish, and my Eat This Now recommendation, is their Shrimp and Grits. May Southern Belles are raising brows in doubt, but hear me out Though the Social's Shrimp and Grits is not a traditional take, it's so damn tasty you'll forgive all that. Meaty shrimp and cubed pork bits are sautéed with onions and bell peppers to perfection. There's some spectacular spicing going on that leaves each bite full of flavor with just a whisper of heat. Placed upon a generous serving of creamy grits and corn it's a divine entrée that serves up some bang for its buck. Every forkful carries multiple textures and superb flavors.

Try it. You'll like it.

THE SOCIAL BAR AND GRILL, 11 a.m. to midnight Sunday-Thursday, 11-1 a.m. Friday and Saturday, 1715 Dock St., Tacoma, 253.301.3835

Filed under: Eat This Now Tacoma
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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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