Oak & Dagger in Raleigh have their own twist on the Southern classic - shrimp and grit cake . Similar to a polenta cake, the lightly browned grit cake is enriched with ale (a Dutch koyt called Van Gogh’s Left Beer) and it’s smothered beneath an avalanche of jumbo shrimp and andouille sausage in a jalapeño honey glaze, topped with candied bacon and scallions.
Oak & Dagger in Raleigh have their own twist on the Southern classic - shrimp and grit cake . Similar to a polenta cake, the lightly browned grit cake is enriched with ale (a Dutch koyt called Van Gogh’s Left Beer) and it’s smothered beneath an avalanche of jumbo shrimp and andouille sausage in a jalapeño honey glaze, topped with candied bacon and scallions. Juli Leonard jleonard@newsobserver.com
Oak & Dagger in Raleigh have their own twist on the Southern classic - shrimp and grit cake . Similar to a polenta cake, the lightly browned grit cake is enriched with ale (a Dutch koyt called Van Gogh’s Left Beer) and it’s smothered beneath an avalanche of jumbo shrimp and andouille sausage in a jalapeño honey glaze, topped with candied bacon and scallions. Juli Leonard jleonard@newsobserver.com

Dining review: Oak & Dagger is serious about beer – on tap and with the food

March 09, 2017 07:00 AM

UPDATED March 09, 2017 03:25 PM

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