Shrimp and grits, originally a Low Country fisherman's meal known as "breakfast shrimp," have become a Southern standard. Plain, spicy, cheesy or tangy, the dish can be prepared in as many different forms as cooks can imagine.

Classic on Noble's version is rich, creamy and full of Southern flavor. The grits are cooked with plenty of heavy cream and whole milk and then combined with apple wood smoked bacon, fresh collard greens and chopped tomatoes. Jumbo shrimp and andouille sausage are sautéed with garlic and deglazed with chardonnay, cooked with heavy cream until reduced to the desired consistency, and then served over the grits.

The shrimp and grits first appeared on the menu about 12 years ago, and owner David Mashburn says the dish was an immediate hit. "They became everyone’s favorite dish," he says. "It outsells everything else on the menu by 75 percent." The shrimp and grits are included on the restaurant's popular Sunday buffet.