We first found out about Foxfire Grill from an episode of Restaurant: Impossible in January 2020. Unfortunately Covid shut everything down before we had a chance to visit. Now that things are opening back up and a Restaurant: Impossible Revisited episode reminded us of Foxfire Grill we stopped in for lunch when we were in the area (we're not local). The restaurant looks great. Robert's design and build team did a great job. One piece of advice, if you're a bit fluffy like me opt for a table or swing not a booth. Trust me. We started lunch with the coconut shrimp with jícama slaw and the chicken quesadilla. The shrimp had a great coconut flavor with nice flakes of coconut on the exterior. This was the first time I had jícama slaw. It was nice and crunchy and a little sweet. Tasted great. The dipping sauce had a nice pineapple flavor with a bit of jalapeño to give it a little bite. The quesadilla had nice sized pieces of chicken and a great flavor. My wife had the 1/2 BLT avacado sandwich and side salad. She loved the B and the LT, avacado and salad greens were all fresh and flavorful. I had the shrimp and grits. OMG the sauce was so good. If you poured it over an old shoe I'd eat it. I'm a big fan of shrimp and grits and this was probably the best I've had. Usually with shrimp and grits you get whole shrimp. Foxfire takes it to the next level by removing the tails and cutting up the shrimp so it's distributed throughout the sauce. This makes it so much easier to get some shrimp in every bite. If we were local to Foxfire we'd definitely dine there often. Now we'll have to plan to be in the area more often so we can visit.

Great food and nice staff. The place was moderately busy when we were there but we got served quickly. It would have been nice to get rolls or biscuits w/our meal.