Pimp My Grits

The restaurant gears up for a practice service where the new equipment and new menu will be tested in real time — but nothing is going as planned. One of the big changes to the restaurant’s menus is the addition of a section called “Pimp My Grits,” where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.

More Episodes

Have Yourself Some Moonshine

Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.

The Buttermilk Belt

Vivian and Ben go to Maple View Dairy to pick up buttermilk for the restaurant.

Collard Green Queen

Vivian gets a lesson in a 100-year-old tradition of making collard kraut.

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