The Grey occupies a 1938 art deco Greyhound Bus Terminal, restored to its original condition rather than reworked for a new look. The kitchen's Port City Southern cooking leans on regional produce, seafood, and meats, and draws on the chef's own connection to the city.
The dining room runs an a la carte dinner menu through the week, with a separate Sunday brunch menu that includes Ribeye & Eggs for Two. Dishes diners bring up repeatedly include oysters, quail, roast chicken, ribeye, white fish, and okra, alongside a wine list built to run alongside the food.
The Grey has drawn national recognition over the past decade. The James Beard Foundation has recognized the restaurant and its kitchen repeatedly: Best New Restaurant semifinalist in 2015, Best Chef finalist in 2018 and winner in 2019, Outstanding Chef winner in 2022, and Outstanding Restaurant semifinalist in 2023.
The dining room runs an a la carte dinner menu through the week, with a separate Sunday brunch menu that includes Ribeye & Eggs for Two. Dishes diners bring up repeatedly include oysters, quail, roast chicken, ribeye, white fish, and okra, alongside a wine list built to run alongside the food.
The Grey has drawn national recognition over the past decade. The James Beard Foundation has recognized the restaurant and its kitchen repeatedly: Best New Restaurant semifinalist in 2015, Best Chef finalist in 2018 and winner in 2019, Outstanding Chef winner in 2022, and Outstanding Restaurant semifinalist in 2023.