Gram & Dun offers savory fare with a Southern slant

I fixate on the chicken and sausage gumbo, Brunswick stew, blackened shrimp and grits, chicken-fried quail with red eye gravy, shrimp and oyster po’.

The cornflake-fried chicken version at Gram & Dun was greaseless white meat, although a bit less daring than at Husk, where only the fattier chicken skin is served with drips of honey and hot sauce.

The French onion dumpling appetizer is a clever riff from the kitchen in which classic French onion soup is deconstructed on toothpicks: meat-filled Asian dumplings, melted Gruyere cheese are topped with a cube of brioche.

The Jackson Salad, a grilled heart of romaine served with hearts of palm and artichoke hearts, offered a lovely smoky flavor.

On both nights I dined at Gram & Dun, the waiters made a special plug for the Jar of Budino (that’. The Gram & Dun version is accompanied by ramekins of maple syrup and hot sauce for dipping. Instead of sissy-dipping to save calories at Gram & Dun, I doused the...

Kelley's Bloggy Blog: Day 3...a little late

Ryan was invited to go fishing and needed some things for the trip. These were all things that we absolutely didn't have at the house and Ryan needed for his trip. We did have to buy bottled water, Dramamine, bananas, ginger snaps, and a new cooler. ) and for lunch I finished off the leftover mini meatloaves. I was great for breakfast and lunch. I knew we already had bread, lunch meat, pretzels. things like that. I was also able to finish off the bag of Reese's Pieces in the freezer (yes, you can freeze candy. So I let those slide. ), but that's besides the point.

Gram & Dun offers savory fare with a Southern slant

1. This is a lost world brought to life vividly: squirrel mulligan from Arkansas, Brunswick stew from Virginia (made with flying squirrels, as opposed to the regular scurrying kind), fried beaver tail from Montana, and prairie oysters (calf testicles)
2. I fixate on the chicken and sausage gumbo, Brunswick stew, blackened shrimp and grits, chicken-fried quail with red eye gravy, shrimp and oyster po'boy, catfish BLT, a pulled pork sandwich with Carolina slaw, sides of white grits or collard and mustard
3. There's also a rich history of eating native squirrels in the US, where they've long been used in dishes like Kentucky burgoo and Brunswick stew. Squirrel meat has fallen out of favor lately — especially that of flying squirrels, which are relatively