John Morisano and Mashama Bailey revamped an old Greyhound Bus Terminal and converted it to their own restaurant.

Drawing from his experience at startups, John manages The Grey while Mashama leads the kitchen as head chef. Together, the duo create soulful food inspired by the region’s seasonal offerings and Mashama’s spin on Port City Southern food, including crawfish étoufée, sweet potatoes with berbere and coconut, and smoked pork with hominy, sweet corn, and shishito peppers. 

Pro-tip: The Grey serves brunch, too!

Business Owner
Mashama Bailey & Johno Morisano

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