7am on Habersham St., Savannah, Georgia. “What should I get for breakfast?” I ask Rob, who runs things at Narobia’s Grits & Gravy.
“Do you like grits?” he asks, suggesting a plate of shrimp and grits, which just happens to be one of my favorite dishes … when it’s done right. And here it is so, so right: dense, creamy grits smothered with shrimp in peppery gravy that is bright with vegetable flavor (and happens to be pork-free, as is everything at Narobia’s). A wonderful breakfast.
Whatever else you eat at Narobia’s, French toast is essential. According to a sign on the side of the restaurant, it is “so good it don’t need syrup!” That’s a fact. Syrup would be redundant on French toast so tender, fluffy-textured, and generously powder-sugared.
Popular among both eat-in and take-out customers, Narobia’s is a bustling neighborhood place with a small open kitchen where half a dozen staff members criss-cross each other preparing food, waiting tables, and chatting among themselves and with regular patrons. For me, it is a must-eat breakfast highlight of any trip to Savannah.