“. . . they say it’s addictive and I have some people who come every day that I’m open. They come every day. I don’t know how they do it… Continue Reading Our Blazing Nashville Hot Fried Chicken

by Ari Weinzweig I feel a little bad that in the height of tomato season I show up here touting mush probably not the time to writing about doing so… Continue Reading Anson Mills Cornmeal Mush

Wedding Packages Elevate every occasion—catered to your table Catering Wedding Food & Beverage Packages Food & service options for your perfect day! The Roadhouse Catering & Events team helps you… Continue Reading Wedding Food & Beverage Packages

March 25th is National Waffle Day! by Marcy Harris If you are waffling over what to order for brunch at the Roadhouse, our waffles are always an excellent choice. Crispy… Continue Reading Grits n’ Bits Waffles: All the Deliciousness in One Place

Although polenta is woven firmly into the cooking and culture of much of Europe, it’s relatively modern since corn didn’t come to Europe ‘til after Columbus, at the very end of the 15th century. However, porridges made from dried and ground grains existed long before that. While it was generally rejected in well-to-do parts of the Continent, it was quickly put to use as an economical way to feed the poor. In hard-scrabble, scrounging economies—Tuscany, the mountains of Northern Italy and Greece and remote spots like Romania, corn polenta became THE major food for most people.While it is still associated in some people’s minds with poverty, it’s also connected to the communities that cook it in the same way that pasta, rice, fish and paella are elsewhere. They’re part of everyday eating, part of the seasonal swings of celebration, tied into religious feasting and fasting rituals. Continue Reading Polenta