10 Places for Great Shrimp & Grits in Charleston

Shrimp and grits has long since been a staple in Lowcountry kitchens. When you ask a local who has the best, they are likely to answer that they, or their mother, makes it best. The combination of sea and land was eventually adapted by restaurants and can now be found in almost every establishment claiming to serve Southern fare. Some menus keep it simple with just crustaceans and grains, but others fancy it up with peppers, sausage, tomatoes, or tasso ham. Chefs play around with smokey and sweet flavors to make the dish unique to their kitchen. If you can’t find a native to invite you to breakfast, find an old or new favorite on this list.

Note: Restaurants not listed by rank.

Perpetually packed diner Early Bird gives patrons a choice of shrimp sautéed with tomato bacon gravy or fried with sweet and spicy jelly — that is, if you can resist their famous chicken and waffles.

Southern food master The Glass Onion provide a substantial plate of shrimp and grits during Saturday brunch. If you’re feeling extra hungry, start with one of the restaurant’s signature deviled eggs before the main course hits the table.

During Sunday brunch, dive bar Moe’s Crosstown Tavern puts out a plate of six jumbo shrimp over grits in a special “Moe’s gravy.” It’s a magical, hangover-curing sauce.

Chef Robert Stehling is a James Beard Award recipient, so you can trust him to steer those breakfast/brunch crustaceans in the right direction. Hominy Grill’s “Shrimp & Grits!” (yes, there’s an exclamation mark) include sautéed shrimp with scallions, mushrooms, and bacon, over cheese grits.

The Husk menu changes every day, so check before heading in for a plate of shrimp and grits (it’s on heavy rotation though, so you’ll likely find it). Restaurant editor Bill Addison describes a fall version of the dish as “A brothy take on shrimp and grits included peppers and onions braised in tomatoes (which still flourish well into the Lowcountry autumn), charred corn, and chorizo-like hunks of sausage.”

Sample your shrimp and grits in a Victorian townhouse. Poogan’s plates shrimp and grits for brunch, lunch, and dinner. This hearty dish contains tasso ham gravy, peppers, onions, and sausage.

Slightly North of Broad has sat on East Bay Street for over 20 years and still churns out a might fine plate of shrimp and grits with house sausage, country ham, fresh tomatoes, green onions, garlic, and Geechie Boy yellow grits.

Touted as “where the locals hang out,” Hannibal’s serves shrimp and grits the way so many Charlestonians make it at home — no frills. For $6.50, guests receive a filling breakfast dish in a pan gravy.

Mount Pleasant staple Page’s places “Ashleigh’s Famouns Shrimp & Grits” on the dinner menu. Chef Ashleigh Page makes her plate with lightly fried grit cakes and an andouille cream sauce.

Using only East Coast seafood, Acme Lowcountry Kitchen offers multiple variations of shrimp and grits on the menu. Choose from plates like jerk shrimp with peaches and cream grits and pineapple salsa or more traditional sautéed shrimp, with tasso ham, peppers, onions and red eye gravy.