Our soul fusion restaurant, Grits, is a shining example. The two-story Victorian with its wraparound porch stole my heart as soon as I laid eyes on it. The house had fallen into disrepair, but we had a loan from the bank, more ideas than we knew what to do with, and a stack of family recipes. Josiah had the business degree, but I brought the vision for an upscale, “down-home” restaurant that specialized in reinventing old Southern favorites. It took us awhile to get to “upscale.” For a long time we were more “mom-and-pop,” our entire operation squeezed into a small retail space on the south
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