Chef Robert Smith

10/22/2026

Last night’s Supper Club Grits Cafe dinner was by far one of those nights that just blows you away! I mean, y’all really made the evening special!

Celebrating the wines of France gave us the chance to take some classic, traditional French cuisine and bring it to the party with a little of our own spin.

Great wines, great food, and even better company. It really doesn’t get much better than that!

Thank y’all again for all the kind words and continued support. We had an absolute blast

Menu was the following

FIRST COURSE
Crisp-Seared Sea Scallop
Chardonnay Beurre Monté · Caviar · Micro Fennel · Walnut Lace

SECOND COURSE
Crispy Pan-Fried Veal Sweetbreads
Sweet Pea & Mint Purée · Lemon-Caper Reduction

THIRD COURSE
Pressed Duck Confit
Porcini Mushrooms · Parsnip Purée · Cranberry Gastrique

FOURTH COURSE
Roasted Loin of Lamb
Black Garlic Purée · Rosemary Jus · Mint Oil

FIFTH COURSE
Salted Crème Fraîche Panna Cotta
Blackberry Compote · Mandarin Confit · Almond Croquant · Lemon–Olive Oil Cake Crumble
James Beard FoundationGeorgia GrownForsyth-Monroe ChamberA Fork in the Road - Georgia Grown EditionBilly's Let's Eat ReviewForsyth Cvb AssistGeorgia Food + W**e FestivalMonroe Matters MagazineThe Macon MelodyMacon MagazineSupport Macon RestaurantsI ♥ McDonough, GeorgiaGeorgia Restaurant Association@topfans

10/22/2026

We are still growing yall. Looking for strong cooks that want to grow with us. Stop by and fill out an application

We are growing our back of house team and looking for an experienced sauté cook for our kitchen. If you are interested, please apply in person by completing an application or you can email your resume to [email protected].

10/04/2026

So this week I had the opportunity to sit down with the Forsyth Cvb Assist for their upcoming podcast We had conversation Grits Cafe and the goings on in the restaurant since my arrival and what surprises we have in store for yall this upcoming year. will air on Majic 100 FM at 7am on Sunday, October 18
Now listen….i know that’s early so if you miss it that’s ok😂😂
Just wanted to shout out to everyone and say thank you for your support this year and we will see yall soon
James Beard FoundationGeorgia GrownForsyth-Monroe ChamberA Fork in the Road - Georgia Grown EditionGeorgia Food + W**e FestivalBilly's Let's Eat Review@

09/26/2026

Ok folks... we’re growing and looking to add to our team at Grits Café!
I’m currently looking for part-time dishwashers to join our kitchen team.
We’re looking for someone who is dependable, hardworking, and willing to be part of a team. Restaurant experience is great, but it’s not required. If you show up, work hard, and have a good attitude, we can teach you the rest.
What we’re looking for:
• Part-time availability
• Monday, Friday and Saturday availabity
• Dependable transportation
• Strong work ethic
• Ability to work in a fast-paced kitchen
• Willingness to jump in and help the team when needed
This is a great opportunity for someone looking to get into the restaurant business or just looking for some additional hours.
Interested? Stop by Grits Café and fill out an application .
Please feel free to share this post and help us find the right person to join our crew
ForsythForsyth Cvb AssistMacon MagazineMonroe Matters Magazine@-Monroe ChamberThe Macon Melody

08/26/2026

OK, y’all… here we go again!!!

Our next Grits Café Supper Club is officially in the works.

Fall is right around the corner. Hunting season isn’t far behind. So we figured… why not WILD GAME?

We’re putting together a menu built around the flavors of the season—wild game, fall ingredients, and a few surprises along the way.

Our Supper Club dinners have been selling out weeks in advance, so if you want a seat at this one, don’t wait.

See you at the table.
Beard FoundationGeorgia GrownA Fork in the Road - Georgia Grown Edition

08/20/2026

Another Grits Cafe Supper Club SOLD OUT last night!

This month, we explored the traditions of early Appalachian cuisine through another storytelling dinner—and what a fun evening it was.

Our menu featured:

Course One — Fire-roasted corn and heirloom bean salad with sumac vinaigrette

Course Two — Roasted quail with spoonbread, roasted onion, and sage-cider jus

Course Three — Salt-cured pork with buttered hominy, glazed turnips, and apple butter reduction

Course Four — Pan-seared trout with sweet potato, wild mushrooms, and brown butter

Perhaps the best part of the evening was seeing that nearly half the room was joining us for the first time. That is what Supper Club is truly about—sharing good food, telling stories, welcoming new faces, and bringing people together around the table.

Thank you to everyone who joined us and made the evening so special. We can’t wait to welcome you back to the table.
@topfansJames Beard FoundationGeorgia GrownForsyth-Monroe ChamberForsyth Convention & Visitors BureauForsyth Main StreetI ♥ McDonough, GeorgiaA Fork in the Road - Georgia Grown Edition

08/19/2026

I know it’s been a while. But we’ve been working on a few projects here at Grits Cafe, like our supper club dinner for tonight, but I just heard that nominations are open for Savor Georgia magazine, so get get your nominations in and let’s tell Georgia about yalls favorite restaurant. Deadline is tomorrow
We truly appreciate all yall and can’t wait to see yall soon
GrownJames Beard FoundationForsyth-Monroe ChamberForsyth Convention & Visitors BureauBilly's Let's Eat ReviewRocking Chair Ranch CattleMonroe Matters MagazineMonroe-Macon ReporterSupport Macon RestaurantsI ♥ McDonough, GeorgiaForsyth Main Street

08/06/2026

Just a little different type of post. But wanted to wish Nedak Ballet best of luck this evening. They are a brand new ballet school opening in Decatur. An amazingly talented teacher with world wide recognition. I pray yall have a great evening!!!

https://www.nedakballet.com

I ♥ McDonough, GeorgiaForsyth-Monroe ChamberForsyth Convention & Visitors BureauMonroe Matters MagazineMonroe-Macon ReporterExplore Georgia