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Funky Grits soul food coming to Northeast

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People get ready. Those of you who are always complaining that there isn't any soul food in the Twin Cities are going to have one less thing to complain about.

Actually, quite a bit less, because since Breaking Bread and Revival have moved into town, plus Brasa, which is soul food I don't care what you say, our town is turning into a little soul food scene. Especially now that Funky Grits is on the horizon.

Partners Jared Brewington and chef Benedict Frank (a relative unknown who did a stint at Union and another suburban joint) are the men behind the grits. They're promising a menu of "down home" faves, with grits of course, but also things like "The Soggy Bottom": pit ham, braised pork belly, buttermilk biscuits, red eye gravy, and easy eggs; or confit chicken leg with giant dumplings, bacon braised greens, and crackling. 

They're eyeing the historic Thorp Building at 1620 Central Ave. NE, which shares space with Tatterstall Distilling and Doomtree, so you know: funkayyy

Music is the muse at this place, and they're promising DJ-curated vintage funk from the '50s to the '70s at all hours. The space will be a fast casual format with beer and wine, and they're taking care with ingredient sourcing, updating that soul menu with responsibly sourced organic heirloom grains for the grits, and seed oils in the cooking. 

Naturally, they'll be launching a Kickstarter campaign soon to close a funding gap, but Brewington says the landlord is very keen on having them in the building and everything should be all systems go for an end-of-the-year opening date. 

That would be great because it's high time Nordeast got a little bit of soul.