Charleston, SCShrimp & Grits

Sean Brock helped catapult Husk to nationwide acclaim before leaving in 2016, and the Post and Courier's coverage of the city's most-visited restaurants finds the kitchen still worthy of the fuss, Michelin-listed and built on biscuits, country ham and Carolina Gold rice. Shrimp and grits remain a signature on a menu that keeps adding to that canon. Order the shrimp and grits alongside a biscuit.

Co-owner Greg Johnsman of Marsh Hen Mill grows Jimmy Red Corn, a near-extinct heirloom he cultivated for years, milling it into the grits under the restaurant's breakfast-forward shrimp and grits. The Post and Courier covered the busy original's expansion to a second James Island location in 2022. Order the shrimp and grits with a side of biscuits.

Charleston's oldest independent restaurant (1976). Shrimp & grits with andouille, peppers, and Adluh grits. The classical-Charleston preparation.

Founding chef Frank Lee's shrimp and grits, built on house-made sausage, tomatoes and a dash of spice, helped establish the dish as a Charleston fine-dining staple after SNOB opened in 1993. The Post and Courier's Building Blocks series traces the recipe to current executive chef Russ Moore's version with country ham, green onions, garlic and Marsh Hen Mill grits. Order the shrimp and grits as the kitchen still runs it.

82 Queen has run its French Quarter courtyard room for more than three decades, serving Lowcountry cooking that includes a barbecue shrimp and grits alongside its well-known she-crab soup. The Post and Courier's coverage traces the kitchen's approach to Lowcountry classics across four decades on Queen Street. Order the shrimp and grits in the brick courtyard under the magnolia.