Southern Style Shrimp & Grits at Petit & Keet, $22
The Dish on The Dish
When we first wrote about Petit & Keet in October 2017, writer Seth E. Barlow began the story with a few lines about the “begats”—that is, those lines in the Bible that establish lineage along the family tree. And now, with a newish menu getting plated on Petit & Keet’s table—a slew of dishes, both new additions and refreshed favorites—we can’t help but marvel not only at what begat what at the west Little Rock restaurant, (the Southern style shrimp and grits, no doubt, has a clear tie to the former barbecue shrimp), but at something Jim Keet, Louis Petit and their entire team seem so adept at: For as long as they’ve been around, they’re still willing to innovate. They won’t let the food go cold.
The Dish on How to Get The Dish
1620 Market St., Little Rock; Monday through Thursday, 4-10 p.m.; Friday and Saturday 4-11 p.m.; petitandkeet.com
Ready for seconds? Try this.
Blackened Redfish, $29
Gulf redfish, served with roasted fingerling potatoes, carrots and farro, topped with currant orange sauce, chervil and (bless them) Maldon sea salt.