Grits’ Pancake Balls featured on Foodbeast


Peter Pham and Reach from the Foodbeast crew recently visited Grits Fullerton to get a taste of Chef Cody’s delicious pancake balls. Cody’s take on the Danish aebleskiver is a more-cake-like take on the European original, only Grits executive chef is doing them up his way.

For example, take one of my favorite dishes of the year, Thai Balls—with pancake balls, fried pork cutlet, raw shallot/jalapeno/cilantro and fish sauce-maple syrup. I lovingly refer to the dish as the Breakfast Banh Mi (that’s Vietnamese, I know) but one taste of this dish and you’ll understand exactly).

Cody’s also been going through the cereals of his childhood to spruce up his balls and the results are insane, and insanely delicious.

Click here to see Foodbeast’s video and article about Grits Fullerton’s Pancake Balls!

Grits Fullerton & Noble Ale Works team for ‘Blood & Guts’ dinner Friday the 13th


Noble Ale Works Brewmaster Evan Price and Grits Fullerton Chef Cody Storts

Grits Fullerton and Noble Ale Works are teaming up for a for a Blood & Guts themed 6-course ‪beer dinner‬ FRIDAY THE 13TH! This one isn’t for the faint of heart!!

This event will be a one of a kind test of original craft beers from Evan Price of Noble Ale Works‬ with dishes from Chef Cody Storts of Grits Fullerton‬ and, because of their huge wins at the 2016 World Beer Cup last week, this dinner just became a celebration of Noble’s hard work and originality. You won’t want to miss what Cody’s cooking up this time.


Cody prepping pig’s head

WHEN: 6:30 p.m. Friday the 13th of May.
COST: $100 plus tax and tip.

Keep reading for food and beverage menus, plus our awesome (super metal!) poster for this event! … Read more…

Grits Fullerton: The New American Classic


Rarely do the realms of “American food” and “New American cuisine” overlap. The first term conjures steamy biscuits with pepper-speckled gravy, double cheeseburgers and hefty steaks while the latter brings to mind dishes with modern sensibilities, both in technique and aesthetic, with ingredients that are farm to table, light, local and organic. But in finding our newness, we’ve mostly left behind those classic diner traditions, that—while built on the backs of European immigrant families—have become part of our national food identity.

Grits Fullerton—the 4-month-old brunch concept from former Hopscotch/Nieuport 17 Chef Cody Storts—is the new American classic, using today’s techniques to reinvigorate old favorites. Any morning that starts at Grits becomes a great morning, and, as Chef Storts recently launched weekly dinner service, prix-fixe beer dinners and all-you-can-eat fried chicken Sundays there’s no better time than now to experience this North County hotspot.

Read more…