This dimly lit Nook Bistro is tucked away in the back corner of a strip mall, behind a blinds store. Thankfully, the gigantic blue arrow points prospective diners in the right direction. Chef James Richardson, previously of legendary Bern’s Steak House in Tampa, partnered with Jeffrey Stuppler and Brian Frith-Smith in fall 2004. The menu might not vary enough between visits, but at least the food is consistently delicious.

Each meal begins with a complimentary dish of boiled peanuts. Homesick Southerners, rejoice. This version was impressive, not mushy at all, and not oversalted.

My friend John and I both stayed Southern with an entree of shrimp and grits. This was hardly a traditional rendition, but it was certainly delicious, Falls Mill stone-ground grits were topped with cuts of spicy linguisa sausage and bathed in red pepper sauce.

This lentil soup with feta and lemon mint relish didn’t naturally partner with the shrimp and grits, but for only $3, it was a bargain addition I couldn’t resist. The soup was hearty, with nice spices, and tangy feta.

The meal’s success carried over to dessert in a big way. This warm chocolate and banana bread pudding featured walnuts and caramel sauce, plus a great scoop of Tahitian vanilla bean gelato. Amazingly, the combination wasn’t cloying or too heavy.

The mixed berry crumble also came topped with a scoop of vanilla gelato. The berries were blackberries, raspberries, strawberries and blueberries, all plump and flavorful. The crumble part almost tasted like warm cookie dough, delicious.