If you know, you know, and in Keyport, that means Drew’s Bayshore Bistro.
The buzz starts with one dish that locals whisper about like a well kept secret: the shrimp and grits.
Tucked on East Front Street, this lively BYOB bistro turns a simple craving into a full on pilgrimage.
Bring your favorite bottle, settle in after 5 PM, and find out why reservations disappear fast.
Signature Shrimp and Grits
Some dishes make you nod, then smile, then immediately plot your return, and this is that dish. Drew’s shrimp and grits arrives looking modest and irresistible, a deep bowl lined with butter rich, stone ground grits that feel plush under the spoon. The shrimp are plump and snappy, kissed by a skillet sear, and slicked in a smoky, lightly spicy reduction that clings to every curve.
You get the gentle heat first, then sweetness from the shrimp, then a savory echo from andouille and aromatics. The grits themselves are creamy but not heavy, balanced with just enough cheese to feel indulgent without dulling the spice. Each spoonful lands like comfort and celebration at once, the kind of bite that hushes the table.
It is Cajun tinged in spirit, not a paint by numbers copy, and that restraint makes it sing. You taste good technique and a chef’s confidence in letting a few ingredients show off. A scatter of scallions and a last swirl of butter give brightness and gloss, finishing the bowl like a signature.
Bring a crisp white or a light, peppery red from home, since it is BYOB and timing matters with that first steamy spoonful. If you have never been, plan around opening hours and book a table, because the locals are two steps ahead. One bowl will make you a believer, and the second visit will feel inevitable.
Cajun Tinged Starters
You ease in with starters that set the tone without stealing the show from the mains. Think a cup of gumbo that is dark and glossy, with rice nested like a small island and steam that smells like pepper and thyme. Maybe there are fried oysters, crackly and light, resting on a pillow of tangy remoulade that flickers with heat.
The seasoning leans Cajun but stops short of bluster, so you taste the seafood and the roux, not just spice. A squeeze of lemon brightens the edges, and a little herb sprinkle keeps things fresh. It is the kind of beginning that makes conversation quicken and forks travel across the table.
You can pair your bottle easily here, since the BYOB setup means freedom without fuss. A dry sparkling wine wakes up the oysters, while a chilled rosé cools the gumbo’s warmth. The room is contemporary and simple, so the food takes the spotlight without any noise.
Each bite feels tuned for appetite building, not overfilling, which is a gift if the shrimp and grits are waiting. You get crunch, silk, spice, and a whisper of smoke, all in manageable portions. It is a runway of flavor that points you toward the night’s main act with confidence and grace.
Andouille Accents and Sides
When a kitchen understands restraint, even the side notes become memorable. The andouille at Drew’s shows up as crisp edged coins or a crumble that brings smoke and a gentle pepper pop. It never bulldozes the plate, instead weaving into grits, greens, or beans like a savory underline.
You might catch skillet braised greens that taste bright and minerally, with a small glisten of fat that keeps the texture tender. Cornbread leans moist rather than cakey, a sturdy companion that soaks up sauce without falling apart. A few tangy pickles add zip, resetting your palate between bites.
These touches matter because they shape the rhythm of the meal, pacing bites so nothing blurs. You get contrast and lift, the spice dialed to complement rather than compete. Each side feels like a thoughtful edit, not fluff, which says a lot about the way this kitchen cooks.
Bring a light bodied red or a Belgian style ale from home, since both play well with smoke and greens. The BYOB freedom lets you pair to taste and keep the table relaxed. With these accents, your main dish becomes a complete composition, hitting comfort and energy at once.
BYOB Done Right
Part of the charm here is how the BYOB model feels effortless. You walk in with a favorite bottle and the team takes it from there with glasses and pacing. It turns dinner into something personal, a small celebration that fits the room’s warm, contemporary vibe.
Consider a crisp white with citrus and mineral notes for seafood forward plates. If richer dishes call, a lean red with pepper and bright fruit handles spice without covering it. Beer drinkers can lean toward saisons or pilsners, which refresh between bites and keep the table lively.
What makes this work is timing. The service is tuned to the flow of the kitchen, so pours land when the plates are hot and ready. You feel taken care of without a script, and your bottle feels like part of the menu rather than an afterthought.
Bring a backup bottle if you are dining with a group, since the shrimp and grits tend to invite second rounds. The room opens at 5 PM on select nights, so plan your arrival and let the evening stretch. It is your wine, your pace, and their food meeting in the middle, which makes the meal feel like yours.
Weeknight Reservations and Timing
Dinner at Drew’s is a plan worth making, not a whim. The bistro keeps focused hours, opening at 5 PM on select nights, with weekends stretching a bit later. That rhythm keeps the kitchen sharp and the dining room buzzing, and it means your reservation matters.
If you aim for peak hours, book early and expect a lively room. Weeknights can be a sweet spot if you love a relaxed pace, with the staff able to chat and guide. Either way, you feel the hum of regulars who know exactly why they came.
Parking and arrival are easy if you give yourself a few extra minutes to settle in. Step inside and the contemporary, simple setting hands the spotlight to the plates. It is a place that rewards intention, especially when you bring a bottle that suits your mood.
Call ahead or check their site before you go, since hours are defined and Sundays and Mondays are dark. Slide into a five o clock seating and watch the room fill, or grab a later slot and linger. However you time it, the goal is the same: get that first spoon of shrimp and grits while it is still whispering steam.
Simple Room, Big Flavor
The room at Drew’s does not shout, and that is the point. Clean lines, warm tables, and the gentle glow of a busy pass let the food take center stage. You feel the ease of a neighborhood spot with the precision of a kitchen that cares.
There is a rhythm to the service that fits the space. Plates land hot, descriptions are quick and helpful, and small details like extra napkins appear before you ask. It is hospitality by instinct, not routine, which makes the night feel like it is paced to you.
That quiet backdrop sets up the flavors to really pop. A Cajun tinted sauce smells like smoke and pepper before it even hits the table. Fresh herbs and a bright acid touch keep rich bites from ever feeling heavy, so you want another forkful.
Do not expect theatrics. Expect clarity and intention, with each dish calibrated to taste like itself, only better. In a world of fussy dining rooms, this one gives you exactly what you came for and leaves the rest at the door.
What To Pair With The Heat
Heat here is a conversation, not a dare. You want bottles that listen and answer without arguing. A mineral driven white cools the spice and lifts shrimp sweetness, while rosé with a backbone skips the syrup and stays crisp.
If you are a beer person, a bright saison gives pepper and bubbles that clear the path for the next bite. A classic pilsner works too, clean and snappy, especially alongside anything fried or smoky. Sparkling water with a twist keeps your palate fresh if you are pacing a long dinner.
Richer plates can handle a light red with energy, think pepper and cherry rather than oak. That style keeps texture without muffling herbs or the faint smoke that threads through sauces. You get harmony that feels effortless, the sort of pairing you feel more than analyze.
Since it is BYOB, you set the tone and the staff lines it up with care. Chilling sleeves, proper stems, and the right tempo make your bottle feel at home. Bring two options if you are curious, because the shrimp and grits have a way of convincing you to stay for another pour.
Why People Return
People come back because the meal feels personal and the flavors are dialed to joy. The shrimp and grits deliver that first wow, and then the rest of the menu keeps the night humming. You leave with the sense that someone cooked for you, not just at you.
There is consistency here that builds trust. The kitchen is focused, the room is humane, and the BYOB setup adds your fingerprint to the experience. Prices reflect care and quality, and the value shows up in the last bite as clearly as the first.
Locals bring out of town friends, and soon those friends plan their own tables. Stories get told over bowls that steam like small campfires, and the details stay with you. It is not about trend chasing, it is about doing the thing well enough that memory does the marketing.
So you book again, pick a bottle, and circle the same address on East Front Street. You sit, you share, you lift a spoon, and the room gets quiet for a second. That is the reason people return, and it is as simple and true as a perfectly cooked shrimp over velvet grits.