In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri heads to Charlotte, North Carolina, to explore the rich flavors of Mert’s Heart & Soul. Nestled in downtown Charlotte, Mert’s has been serving up authentic Low Country and Southern cuisine since 1998. Chef and owner James Bizzell brings down-home cooking to the urban environment, turning this restaurant into a treasure chest in the asphalt jungle.
A Southern Comfort Oasis
Mert’s Heart & Soul isn’t just a restaurant; it’s a sanctuary of comfort food that reminds diners of their grandmother’s kitchen. Guy Fieri sums it up perfectly: “When you come to Charlotte, North Carolina, you got to try some Low Country, and I hear this is the joint.” As diners walk through the door, they’re greeted with the warmth of Southern hospitality and flavors that evoke nostalgia.
The Soul Roll: A Fusion of Southern Delights
One of the standout dishes at Mert’s Heart & Soul is the Soul Roll, a deep-fried roll filled with a medley of Southern staples. Guy gets a firsthand look at how these delicious bites are made. Chef James starts with collard greens cooked with garlic, olive oil, onions, adobo seasoning, vinegar, and water. These ingredients simmer for about an hour to achieve the perfect flavor.
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Next comes the fried chicken, simply seasoned with adobo and coated in all-purpose flour before being fried to golden perfection. The Soul Roll also includes seasoned rice and Black Eyed Peas. All these components are rolled into a wrapper, sealed with egg wash, and fried at 350 degrees. Finally, the rolls are sliced and served with a spicy honey mustard garnish. “That’s astronaut soul food,” Guy quips, admiring how all the flavors come together in one bite-sized roll.
Shrimp and Grits: A Taste of Home
Mert’s also serves a classic Southern dish that holds a special place in Guy’s heart—Shrimp and Grits. “My mom was raised in North Carolina,” Guy mentions, highlighting his personal connection to the dish. Chef James starts by making creamy, yellow stone-ground grits with cold water, margarine, and salt. He emphasizes the importance of constant stirring to keep the grits from clumping.
The gravy for the shrimp is another masterpiece. It begins with a roux made from oil and flour, followed by the addition of water, garlic, beef base, onions, and more adobo seasoning. The shrimp are then sautéed with oil, brown gravy, green onions, and tomatoes. The final dish is a harmonious blend of creamy grits and succulent shrimp, topped with a local baker’s focaccia bread.
The Verdict
Guy is thoroughly impressed with the food at Mert’s Heart & Soul. “Thank you, this gravy’s got a nice little tang to it,” he says, savoring the dish. Guy’s admiration for the food is clear, especially when he says, “We have to pry this out of my hand.”