bit loose. But, when eating it with the shrimp, it
provides a delectable bite. The shrimp added
the texture that was missing with the egg alone.
If the egg had been firmer, the pairing wouldn’t
have worked quite as well. My bestie gave it a
thumbs up.
The two of us worked our way through the
Creamy Collard Green Lasagna (if you like
it saucy, ask for extra sauce on the side) and
Jamaican Jerk Prawns with Sweet Potato Grits.
I took the Lemon Pepper Honey Fried Chicken
to go.
The outstanding note to Greens and Gravy is
the seasoning. Chef Darius Williams knows
how to season his food and his portion sizes are
generous. He puts half a chicken in the offering.
Plus, entrees are balanced the same way they
are mentioned on television cooking shows.
And if that’s not enough, they have Kool-Aid on
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the menu. Where else, besides your mother’s
kitchen, do you get to drink Kook-Aid? Well
played, Chef Williams. Make mine a red.
At Greens and Gravy Restaurant, those with
even the most discriminating palate won’t leave
disappointed or hungry. Just like in grandma’s
kitchen.
Greens and Gravy Restaurant
1540 Ralph David Abernathy Blvd SW,
Atlanta, GA 30310