I don't care, however, for Baker Miller's oatmeal; it's so fine it can't handle the deluge of cream they pour over it. That's what feels like baby food. But while I was skeptical about the toast, it really is pretty special—dense, brown, and sour, incorporating things like juniper and blue cheese, or pistachio. It requires a good three cycles in the toaster before it's ready for the black pepper-sage butter, the spicy maple butter, the raspberry-Riesling jelly, or the blueberry-mint.
The grits, though. The grits haunt me because I've been derelict in my duty. If you hadn't tried them, I'm sorry to report that preparation is already gone, replaced, as I see from the restaurant's Facebook page, by grits 2.0, with cheese, giardiniera, pulled beef, cabbage slaw, and herb oil. I'm betting these grits have just as fair a shot at making my list in 2015.