Veal Stock and Cherry Tomatoes Take Shrimp and Grits to the Next Level at New Orleans’ Gris-Gris

A son of New Orleans, Eric Cook wants his three-month-old Gris-Gris to be a neighborhood spot that celebrates Southern food—and that means his versions of classic dishes like shrimp and grits, made with Gulf shrimp, smoked sausage, roasted red peppers, and cherry tomatoes (recipe).

“I've been cooking a lot in the city, been a lifer,” Cook...