Alumni Magazine - Fall 2008 - (Page 49) Photo: Raul DeJesus When he opened Blackwater Grill, John Howton, GMgt 73, decided “we were not going to start anybody’s meal until they ordered it, and we were going to use the freshest ingredients we could possibly get.” restaurant’s name and philosophy. “We decided we were not going to start anybody’s meal until they ordered it, and we were going to use the freshest ingredients we could possibly get,” Howton says. Blackwater Grill’s signature dish is the shrimp and grits. Chef Jamie Cadden puts a spin on the Southern favorite, replacing the usual mound of grits with a grilled grit cake, which is topped with shrimp and andouille sausage in a cream sauce made fresh to order. The Cajun dryrubbed ribs are “fabulous, tender as my heart,” Howton says. Other popular dishes include andouille >>> Georgia Tech Alumni Magazine • Fall 2008 49
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