Comfortable diner with a retro vibe dishing up traditional Southern comfort food.
"As its name suggests, grits and gravy are the stars of this Southern-inspired diner opened by Mumbo Gumbo owner Brandon Stevens. Grits here are buttered and creamy or fried and glazed with molasses, while gravy comes in a few varieties — sausage, red eye, country, and smothered onion — for slathering over buttermilk biscuits, chicken fried steaks, or chicken fried pork chops. Like any solid breakfast spot, bottomless coffee is available, but bottomless sweet tea is a refreshing alternative." - Zoe Baillargeon
"Downtown’s Southern-style breakfast spot smothers biscuits, country-fried steaks, and omelets with a variety of gravy choices, including classic sausage gravy, country-style white gravy, the thin Southern specialty redeye gravy, and the allium-happy smothered onion gravy. If it isn’t obvious, something with gravy should land at any customer’s table, though the restaurant’s two takes on shrimp and grits — either in a white wine-cream sauce with andouille or a classic rendition with fatback and bacon drippings — are worth an order." - Eater Staff
"You’ve got to give them credit: The team at downtown Portland’s Grits n Gravy really did a great job swapping the bistro vibes of Little Bird for old-school diner charm. The menu is absolutely stacked with diner standbys — country-fried steaks and pork chops, combination plates with pancakes and eggs, more than 20 different types of omelet. Of course, any dish with gravy is going to be a winner; the restaurant offers four different varieties, including sausage, mushroom, and red-eye." - Eater Staff
"Grits n’ Gravy is a breakfast hall located in downtown Portland, opened by Brandon Stevens, owner of Mumbo Gumbo. The menu features dishes inspired by the Stagecoach menu, including Southern-fried catfish, bacon waffles, and sausage gravy. The restaurant serves an extensive selection of gravies and grits, with specialties like shrimp and grits. Grits n’ Gravy will also offer mimosas, beer cocktails, and bloody marys starting in 2022." - Brooke Jackson-Glidden
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