Chef Mashama Bailey was born in the Bronx and raised in Queens but has family in Georgia where she spent most of her young life. She learned to cook from her grandmother, aunts and mother during summers in Georgia. She went on to attend ICE and then travelled to France and around the world to round out her education. She returned to New York and worked at several restaurants before becoming the Executive Chef at The Grey.
The Grey is a converted Greyhound Terminal and prides itself on offering cuisine that is both familiar and elevated. Chef Bailey brings her life experience to create food that is soulful, fresh and comforting with a twist. Your 4 or 6 course meal is based on seasonality so everything is fresh. The menu sections are unique in their titles – “Pantry,” “Dirt”, “Water,” “Pasture.” To start, you will want to try the pickled oysters which come with lardo, serrano peppers and cracklins. The “Dirt” menu may offer grilled peaches with ricotta, serrano ham and toasted sourdough. The char on the peaches brings out a flavor you would not expect from such a sweet fruit. An entrée may be Cold Smoked Swordfish served with baba ghanoush, butter beans and micro greens. This flavor combination is so delicious you will not want your meal to end. You will want to finish with Icebox Pie made with Lime Custard, Cool Whip and Coriander Graham Crust. As we said, Chef Bailey has truly taken southern dishes to a new level.
The Grey closed temporarily due to COVID 19 restrictions but has since reopened for indoor and outdoor seating. They are carefully following all CDC guidelines, especially social distancing so seating is limited. You will want to make a reservation in advance. They also offer take out and delivery.
James Beard: Best New Chef Southeast 2019
Food & Wine: World’s Best Restaurants
New York Times: 16 Black Chefs Changing Food in America
Phone: (912) 662-5999
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.