In a striking cultural fusion spanning nearly 16,000 kilometers, Nitty Gritty, a dynamic café in Singapore, is redefining the American South’s humble corn porridge, or grits, as a centerpiece of modern global cuisine. Launched in 2025 by American-Singaporean couple Matthew and Wanyu Bradley in Outram Park, the eatery elevates this traditional Soul Food staple—a dish historically derived from dried, ground corn cooked to a creamy consistency—by infusing it with vibrant, localized Southeast Asian flavors, simultaneously filling a notable gap for authentic Southern dining in the city-state.
The concept was inspired by the Bradleys’ visits to Matthew’s hometown of Detroit, where flavor-forward versions of shrimp and grits cemented the dish’s potential beyond a mere side. Nitty Gritty deliberately uses the dish as a “canvas,” demonstrating its versatility through hybrid creations that appeal to the local palate while introducing the foundational comfort of Southern cooking.
Inventive Fusion Dishes Anchor the Menu
While the café offers familiar comfort foods like Mama’s Baked Mac & Cheese and utilizes quality imported ingredients, including Chinese ground corn that replicates the Southern maize’s essential flavor profile, the restaurant earns its buzz through bold culinary experimentation. Core to the preparation is a meticulous, low-heat stirring process with chicken stock and water, ensuring the optimal texture.
The menu showcases several standout fusion dishes:
- Garlic Ginger Grits with Hainanese Chicken (S$19): A harmonious pairing of sous vide chicken, torched oyster sauce baby kai lan, and pickled cucumbers atop a bed of garlic-infused grits—a nod to one of Matthew Bradley’s favorite local dishes.
- Signature Shrimp and Grits (S$23): This includes honey garlic shrimp, torched baby nai bai greens, and a sunny-side-up egg, all finished with a distinctly Asian touch of chili oil over creamy, cheesy grits.
- Deboned Frog Legs Grits (S$23): Born from an unexpected post-hospital recovery meal for Wanyu’s mother—who adhered to traditional Chinese dietary restrictions—this smoky, succulent preparation quickly became an unorthodox hit and a permanent menu fixture.
The Bradleys continue to push boundaries, recently adding Smoked Beef Brisket Rendang Grits (S$32) and Assam Pedas Grits (S$30), with future plans to explore flavors like bak kut teh and laksa. For traditionalists, options like the Any Given Sunday Grits (S$29) with fried chicken breast offer a taste of classic Southern comfort.
Southern Hospitality Meets Singaporean Charm
The name “Nitty Gritty” reflects the owners’ commitment to detail, evident in the café’s atmosphere and bespoke service. The 40-seater space features warm, autumnal décor, creating a comforting, home-like environment. Small touches, like the “Grit Wall” photo collage and thoughtfully stocked restrooms featuring amenities like stain-removing wipes, contribute to a sense of elevated Southern hospitality.
Beyond the food, the beverage program is equally distinctive. Alongside specialized lattes, including the cinnamon- and honey-flavored Sweet Tina, the café offers a sophisticated line of homemade, freshly carbonated sodas and ciders under the Edison Oxley brand. The popular Sparkling Apple Cream Cider (S$11) is a labor-intensive blend of five apple varietals, highlighting the owners’ dedication to handcrafted quality.
While some purists might debate the authenticity of these localized grits interpretations, Nitty Gritty successfully captures the spirit of the dish as a comforting, hearty staple. Operating in a city hungry for diverse global flavors, the café successfully bridges cultural divides, proving that this humble, corn-based porridge can serve as a compelling foundation for innovative, internationally recognized fare.
Nitty Gritty is located at 21 Teo Hong Rd, #01-01, Singapore 088331, and is open Wednesday through Sunday.