Get this—chef Robert Stehling didn’t have shrimp and grits on his first menus at Hominy Grill. Impossible! These days, while locals and tourists stop in for breakfast, lunch, and dinner, the kitchen serves up plates and plates of the dish, which happens to go just as well with Hominy’s fat mugs of hot coffee as with their okra-garnished Bloody Marys. The cheese grits are toothy and well, fluffy, he says, because of the coarser-grind of corn he gets from North Carolina’s Boonville Mill. Then come the local shrimps, bacon, sautéed mushrooms, garlic, lemon wedge, and Tabasco. Bring it on! 207 Rutledge Ave., (843) 937-0930, www.hominygrill.com
❋ Readers’ Choice: Hominy Grill
