Eat Me: Shrimp and Grits at Standard Pour

tsp1by Steven Doyle

Some may mistakenly thing that a super bar like The Standard Pour might be lacking in the area of the food menu. That has never been the case, even since its early inception. In the past year with the new menus introduced by chef Cody Sharp dining at this now famous Dallas bar has reached heights unknown to any bar in town, and certainly rivals that of most restaurants.   

“I am obsessed with the south and especially the low country region. I had not had the chance to travel to New Orleans until a few years ago. After that, I went four times in one year. And then also visiting Charleston, I fell in love with their old school cooking – extremely humble food with a lot of history. For me to take those influences and try to refine it at The Standard Pour is my small way of preserving history. Those visits completely redirected my train of thought, and I started to read cookbooks from the 1800’s. I didn’t know what I really wanted to do with the new menu until I traveled and started to learn about this type of southern cuisine.”

Nothing is more self-evident in this statement than in the cuisine Sharp is putting out on a daily basis.


We are a food-forward restaurant with a seasonal and fresh approach and a very talented bar manager, Brian McCullough. Brian and I have worked closely together to ensure the bar menu complements the food menu.” Sharp has shaped the menu with his interpretation of elegant Southern classics and low country staples, which when paired with the one of the most expansive craft cocktail programs in the city, creates a truly unique dining experience. Sharp continues, “I was introduced to a lot of amazing chefs early in my chef career. They have helped me shape who I am as a chef and how this new menu came together.”

Sharp is definitely humble, but now self-guided as he makes his way onto the Dallas dining scene, and is superbly comfortable in his own skin.


Sharp’s menu is ripe with his version of fried chicken, Texas quail (served several ways), Jambalaya, a mesmerizing burger, and today – the shrimp and grits made with Benton’s bacon and his house-made hot sauce for a bit of a kick in the pants. The creamery grits make a delicious resting ground for the tender yet crunchy grilled shrimp who never stand a chance against this hungry diner.

Check out dinner options throughout the week, and enjoy Sharp’s brunch menu which includes quail and waffles, chilaquiles, Johnny cakes, and the best biscuit you will find in this city.  There is a list of $5 cocktails which will shed the edge off the previous night’s revelry. Be sure to taste the very appropriate Makers Mark Milk Punch. It will pull all this brunch business together and set you straight for the coming week.

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