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" Q: 'Shrimp and Grits' was a trademark dish of what Chapel Hill chef and restaurateur?

A: The late Bill Neal, who made Crook's Corner a mecca for enthusiasts of neotraditional southern cooking. 'Shrimp and grits' languished on the menu until Craig Claiborne's rave review in the New York Times made it the restaurant's most-ordered entrée. " [38].

Crooks' Corner

The Graduate School at UNC-Chapel Hill

All Text and Photos © 2004.