"Griff’s Kitchen and Bar debuted this fall with a relatively expansive takeout menu ranging from shrimp and grits to grain bowls. But the most popular dish by far, says chef and co-owner Ian Griffin, is the Griff’s burger, a blend of house-ground, locally sourced chuck, short rib, and brisket topped with caramelized onions, slow-cooked tomatoes, arugula, and roasted garlic aioli served with hand-cut fries. “I knew that if we were going to put a burger on the menu, it had to be good,” he says. Also a customer favorite, he adds, are the house-made pecan sticky buns. But those looking for something lighter can opt for a different kind of bun — orange-glazed pork shoulder steamed buns that Griffin describes as “like a sandwich, but better.” Also on the lighter side is the grain bowl, featuring Farm and Sparrow farro with sweet potato hoisin, dinosaur kale, charred apples, purple sweet potatoes, goat cheese, sweet and salty pecans and a honey-apple cider syrup. Griff’s is currently open for takeout only with ordering by phone or via the website." - Gina Smith
