"Executive chef Meg Gray is upping the game at Tujague’s, a gold standard on Decatur Street for more than 160 years. She brings an ingredient-driven passion for the classics to the table, a respect she honed while working under the newly retired chef Gus Martin. Her shrimp and grits are a case in point, buttery barbecue shrimp spiked with Abita Amber beer ladled over Pepper Jack cheese grits. A keeper." - Beth D'Addono
