Shrimp and grits. Photo by Kevin Marple.

Chef Cody Sharp Launches New Menu at The Standard Pour

The new menu offers dishes such as fried broccoli, cornbread fritters, and shrimp and grits.

Chef Cody Sharp will release a new dinner menu at The Standard Pour next Monday, March 23. Sharp, who’s been executive chef at the Uptown cocktail bar and restaurant since the summer of 2014, has revamped the menu to include dishes that are inspired by southern cuisine.

“I am obsessed with the south and especially the low country region. I had not had the chance to travel to New Orleans until about a year 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,” says Sharp in an email.

The new menu offers dishes such as fried broccoli with chili, peanut vinaigrette, and benne; cornbread fritters with Louisiana Hot Sauce, and honey; shrimp and grits with bacon and Tabasco sauce; and warm rolls with whipped molasses butter.

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