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Hominy Grill, Charleston, SC: Feeling All Homey

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Hominy Grille, Charleston, South Carolina


Choosing where to eat in Charleston can be a little daunting. But as soon as we are embraced in the golden light that emits from the entrance of Hominy Grill, Charleston, and embraces like a maternal hug, and take in the scent of lowcountry cuisine, I’m pretty sure we’ve come to the right place. Coats, gloves and other winter paraphernalia slung over paddle backed chairs lend a feeling of homeyness.

Hands are rubbed together; fresh hot boiled peanuts arrive. We settle in and squint at the chalkboard. A man sits by himself wearing a corduroy jacket with elbow patches reading the newspaper. I pretend he’s Pat Conroy because I remember reading in Southern Living that the South Carolina author from Beaufort loves this place.

Intrigue is the operative word here. I entered Hominy planning to order regional and obvious favorites, but one look at the menu had me more than willing to toss that concept out the window. Intent to order Hominy’s lowcountry shrimp and grits, which has a reputation of being the best in town, gives rise to question of “Why would I do that?” The decision becomes more complex when presented with  opportunity to try Pan Roasted Vermillion Snapper with avocado orange butter or Deep Fried Cheese Grits & Geechee Peanut Sauce or Lowcountry Purloo with Boiled Shrimp and Fried Chicken Wings.

The Hominy Grill Charleston describes their fare as being, “…just like Grandma used to make (well, if Grandma had known how to cook, that is!)” For over 14 years, Chef/Proprieter Robert Stehling, has earned quite the reputation putting a refined spin on grandma’s pulled-from-a-can cooking style, winning the prestigious James Beard award for best chef in the Southeast in 2008.

Attention grits, okra, fried, barbequed, shrimp, po’boy, cornmeal, country ham, and pimento cheese: Meet your new friends.

hominy: A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten. The rinsed kernels are dried and coarsely ground into hominy grits

The wine selection is not extensive, or for that matter expensive, which fits with the cultivated yet folksy vibe. Plenty of wines are available by the glass but we go with a bottle of the 2007 Prochaine Chardonnay, a light, fruity choice that complements our meal. Our 13 year old goes with a Coke. From her world of Sonic happy hours is delighted by can served with glass of ice. A vegetarian, she is pleased with fried green tomato appetizer and eggplant sandwich. My husband and I reluctantly share tastes of my snapper and his purloo.

Too personable waiters can be too much of a good thing, but we want to take this one home and introduce him to females we know of courting age. He’s cool: a seamless part of the dining experience, who vanishes at the perfect moment, yet seems available whenever we have a question. He never arrives mid-bite to ask how we like our food. We’ve built up some trust over the past hour or two, and a sideways look is all it takes to convince me to change my mind about one of the cakes and go with the Buttermilk Pie (click for recipe and several others from HG’s cookbook), which like all the best desserts, goes down smooth and light, on what on most nights would be called a full stomach. Daughter enjoys  Lady Baltimore Cake, and husband,  token chocolate option.

TBhominy1The first flakes of the Charleston snowstorm of 2010 greet us when we emerge with Hominy’s cookbook in hand. We discuss returning tomorrow for brunch the way we are prone to do when leaving a place we’ve thoroughly enjoyed. Won’t happen this trip, but even with all the fine dining choices in town, it will happen the next.

Hominy Grill, Charleston, SC

207 Rutledge Ave.

Breakfast, Brunch, Lunch & Dinner

Closed Thanksgiving and Christmas

Telephone (843) 37-0930 (reservations taken for dinner only)


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About the author

Margo Millure lives in Richmond, Virginia. She is a portrait photographer, writer and founder of Travel Belles. Learn more about her at

4 thoughts on “Hominy Grill, Charleston, SC: Feeling All Homey”

  1. Did I read “smoked beef po’boy” on that chalkboard menu? Woo hoo!!!
    In my fantasy I’m in Charleston, munching on boiled peanuts and pretending to be rubbing Pat Conroy’s elbow.

    Wonderful place, sounds like the ones I love.
    And the name is precious!


  2. Yum! This is the kind of food my parents are hoping to find on their travels . I’d love to go to Charleston.

  3. Oh you have brought back the flavor of Charleston to me. Hominy grits. Something my mama made growing up with a side of fried egg, sunny side up. Now fried okra, I still make often. Stir fried with cajun spices. You haven’t lived til you’ve tried my fried okra.

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