First photo by Robert Cohen (Post-Dispatch); add'l photos sponsored by restaurant
Grapeseed
This restaurant has closed
Grapeseed closed on April 30, 2017. Ben Anderson is a chef’s chef, regularly turning out dishes that are as satisfying and technically precise as they are unshowy. That might not win him much hype, but it makes his Southampton restaurant a winning destination for a date-night dinner or a casual bite at the bar. I tend toward the appetizer-sized housemade pastas (specifics change often), and the shrimp and grits are the best local version of this ubiquitous dish. Anderson serves the shrimp with the heads attached; remove the head and suck out the juices to understand that shrimp aren’t nubby protein commas but possess actual flavor. Not into head-sucking? The turkey-leg nachos and the Big Mac-esque burger are reliable standbys.
Hours: Dinner Tuesday-Sunday (closed Monday)
Opened: 2014
Must order: Texas Gulf shrimp & cheddar grits ($25)