In this episode of Diners, Drive-Ins and Dives, Guy Fieri takes us to The Front Porch, a funky little joint in San Francisco’s Mission District that has transformed from a 1930s Italian restaurant in a garage into a haven for Southern comfort food. Thanks to friends and business partners Josie White and Kevin Kline, and chef Matt Marcus, The Front Porch has become the city’s go-to spot for dishes like the mouthwatering Shrimp and Grits.
The Restaurant and Its Beginnings
The Front Porch, located in the heart of San Francisco, is a testament to the soul food revolution. Josie White and Kevin Kline saw a gap in their neighborhood for a place that truly embraced Southern comfort food. “We were always talking about this neighborhood needing one more funky little joint,” Josie recalls. And thus, The Front Porch was born, bringing a slice of the South to the Bay Area.
A Southern Staple: Shrimp and Grits
With Guy Fieri in the kitchen, the chef kicks off the episode by diving straight into making their standout dish, Shrimp and Grits.
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“We’re going to start with the grits,” the chef explains. The process begins with equal parts whole milk and water brought to a boil with unsalted butter. The key to perfect grits, as Guy and the chef agree, lies in the seasoning. “Grits need a lot of salt,” Guy emphasizes as they add kosher salt and fresh ground black pepper to the mix.
These grits are cooked over 45 minutes to achieve the ideal texture. The final touch is the inclusion of sharp cheddar cheese, which gives the grits a creamy, rich flavor.
Crafting the Creole Seasoning
Next up, they prepare the Creole seasoning. This blend consists of kosher salt, black pepper, white pepper, cayenne pepper, paprika, dark chili powder, coriander, cumin, and ground mustard. “I like where this is going,” Guy says, watching the spices come together.
The Redeye Gravy
The Redeye Gravy is the true heart of this dish. The chef starts by heating canola oil and adding a generous amount of roughly chopped shallots, garlic, and andouille sausage. A healthy portion of the homemade Creole spice is tossed in to toast.
From there, the mix is enhanced with Worcestershire sauce, Tabasco, chicory coffee, and homemade chicken stock. This blend is brought to a boil and then left to simmer for 45 minutes, allowing all the flavors to meld beautifully.
Bringing It All Together
The final step is marrying the shrimp with the gravy. A generous ladle of the Redeye Gravy is placed into a pan, followed by a sprinkle of the Creole seasoning and a bit of butter. Wild Gulf shrimp are then added and poached in the gravy, absorbing all its spicy, rich flavors.
Guy takes a moment to taste the sauce, giving his stamp of approval. “Flavor jets,” he exclaims.
The creamy, cheesy grits are plated first, topped with the succulent shrimp and a generous helping of the rich Redeye Gravy, complete with all the sausage and fixings. A final sprinkle of green onions adds a burst of color and freshness to the dish.
Guy’s Verdict
Digging into the dish, Guy can’t help but be impressed. “This isn’t exactly how I know redeye gravy to be where I’m from, but I will tell you it is awesome,” he says. The chicory coffee gives it a unique kick, while the grits are perfectly cheesy. “Everything going on in this is outstanding,” Guy continues, noting the succulent shrimp as the crescendo of the dish. “Have I ever used that word on Triple D? Killer dish.”