Chef Robert Smith

05/30/2026

Grits Cafe. A few weeks ago, I shared the story of Mikey selling Vidalia onions to help raise money for his 4-H camp this summer.

The response from our community was incredible. Many of you reached out, supported him, and helped him sell an unbelievable amount of onions.

One comment in particular caught my attention—that of Lenise Treats With Lenise. What started as a simple conversation turned into an idea, and the more we talked, the more excited we became about the possibilities.

This week, that idea became reality.

Lenise created a beautiful French Onion Focaccia, and we’re pairing it with a Vidalia Onion & Tomato Tart featuring those same onions Mikey worked so hard to sell.

Moments like this remind me that great communities aren’t built by competing with one another—they’re built when neighbors, businesses, farmers, and friends come together around the same table.

There’s room for all of us to succeed, support one another, and create something special for the people who call this town home.

Lenise, thank you for your time, creativity, and willingness to make this collaboration happen. I’m grateful for the opportunity to work together, and I look forward to many more collaborations in the future.

After all, the best meals have never been just about the food—they’re about the people gathered around the table. Forsyth Convention & Visitors BureauForsyth-Monroe ChamberForsyth Cvb AssistRocking Chair Ranch CattleGarden & Gun MagazineJames Beard Foundation

05/23/2026

It’s been a crazy few weeks around here, and I haven’t been able to post much. But I wanted to follow up on a previous post about a young man who approached me last month selling onions as a fundraiser for 4H camp.

Y’all saw that post, and y’all really came through.

His mom and I were receiving messages all night long, and by the end of it all, he sold over 400 pounds of onions. I’m pretty sure that’s got to be some kind of record.

Anyway, after all of that, I asked him what his favorite onion dish was, and without hesitation he said, “Onion rings.”

So the deal I made with him was simple — I’d help with the fundraiser, but only if he agreed to share some onions with me and come have burgers and onion rings.

Well, on Wednesday, Mom fired up the “Onionmobile,” and we all got to sit down and have lunch together.

I just wanted to say thank you to Mikey and his mom for the great memories, and thank all of you who contributed and helped send this young man to summer camp. Moments like this are what community is all about.

And stay tuned… because a special dish is going to be created using these onions, along with a collaboration with a local restaurateur.
Darryl Taylor Chef Drama

05/15/2026

ITS OFFICIAL YALL….menu is coming soon. Keep posted!

Our next Supper Club is open for seating! Register and save your spot at our beef tasting featuring meat from our local friends at Rocking Chair Ranch Cattle!

Chef Robert Smith will prepare a multi-course meal using varying cuts of meat designed to emphasize taste and texture. You have the option to add on a wine package, which features sips paired to complement each dish.

Our last Supper Club sold out, so get your seat saved today!

🔗 - https://square.link/u/W4EgslIq or link in bio

05/11/2026

Pan Seared Blue Crab Cakes

Tonight’s feature — limited quantity available.

Pan-seared blue crab cakes over stone-ground grits with blistered shish*to peppers and a lemon paprika cream.

Simple, tasty comfort meets the coast. Southern rooted, a little refined, and built with balanced flavor from start to finish.

05/11/2026

Pan Seared Blue Crab Cakes

Tonight’s feature — limited quantity available.

Pan-seared blue crab cakes over stone-ground grits with blistered shish*to peppers and a lemon paprika cream.

Simple, tasty comfort meets the coast. Southern rooted, a little refined, and built with balanced flavor from start to finish.Darryl Taylor Chef DramaGeorgia Food + Wine FestivalJames Beard FoundationSouthern LivingBilly's Let's Eat ReviewEater Atlanta13 WMAZI ♥ McDonough, GeorgiaDuane "Dog" ChapmanBon Appétit MagazineMacon MagazineGeorgia GrownForsyth Convention & Visitors BureauForsyth-Monroe ChamberForsyth Cvb AssistForsyth Main Street

05/08/2026

The past few weeks have been a whirlwind between developing new menu items, training our team, preparing for Mother’s Day, planning future events, and continuing to grow Grits Cafe. Keeping up with social media hasn’t been easy, but I wanted to take a moment to say thank you.

We recently passed 250 followers on this page — something I honestly never expected when I started it. That may seem small to some, but to me it means people are paying attention, supporting what we’re building, and helping spread the word about what we’re doing here. Now let’s push for 500. Help us grow by sharing the page and letting the community know what’s happening at Grits.

This weekend’s feature will be one of our guest favorites:

Crab Stuffed Salmon
Parmesan herb grits, finished with a lemon garlic cream sauce.

This dish has become one of my most popular features, and once it’s gone, it’s gone.

Darryl Taylor Chef DramaGeorgia Food + Wine FestivalJames Beard FoundationSouthern LivingBilly's Let's Eat ReviewEater Atlanta13 WMAZI ♥ McDonough, GeorgiaDuane "Dog" ChapmanBon Appétit Magazine

04/23/2026

We did it again—and once more, you all showed up in a big way.

Grits Cafe Supper Club recently hosted a wine dinner featuring Spanish selections paired with dishes inspired by the coast and countryside. With a thoughtfully curated tapas-style menu, the evening quickly sold out, and the energy in the room spoke for itself.

It was especially meaningful to welcome so many new faces. Watching our community gather around the table—sharing stories, enjoying fine wines, and connecting over great food—is exactly why we do what we do.

We are truly grateful for the friendships being formed and the continued support that makes nights like this possible. It means more than you know.

04/23/2026

We did it again—and once more, you all showed up in a big way.

Grits Cafe Supper Club recently hosted a wine dinner featuring Spanish selections paired with dishes inspired by the coast and countryside. With a thoughtfully curated tapas-style menu, with local ingredients like our wagyu bavette from Châtel Farms the evening quickly sold out, and the energy in the room spoke for itself.

It was especially meaningful to welcome so many new faces. Watching our community gather around the table—sharing stories, enjoying fine wines, and connecting over great food—is exactly why we do what we do.

We are truly grateful for the friendships being formed and the continued support that makes nights like this possible. It means more than you know.
Darryl Taylor Chef DramaGeorgia Food + Wine FestivalJames Beard FoundationSouthern LivingBilly's Let's Eat ReviewEater Atlanta13 WMAZI ♥ McDonough, GeorgiaDuane "Dog" Chapman

04/16/2026

Im back in the Grits Cafe kitchen and ready for the weekend.

This feature is all about bold, balanced flavor—bourbon-marinated lamb lollipops, paired with Parmesan herb grits and a sweet corn summer succotash, finished with chili oil for a subtle heat.

Available this weekend only, and in limited quantity.

Join us before it’s gone.
Darryl Taylor Chef DramaGeorgia Food + Wine FestivalJames Beard FoundationSouthern LivingBilly's Let's Eat ReviewEater Atlanta13 WMAZI ♥ McDonough, Georgia

04/07/2026

Are you serious right now… I’m out of town for the week and this is what you come up with🤔😩. I mean, but in all seriousness, it looks amazing.