Come taste the latest in ground hominy gone grand. Chef Bob Waggoner dresses up shrimp and grits with tempura-battered lobster claws and tangy lemon grits at Charleston Grill. Though well-known chef Louis Osteen has left this Charleston Place restaurant, his successor ain't too shabby. Likable chef Bob Waggoner was lured from Nashville's Wild Boar, where we first sampled his admirable talent. Tiny yellow tomatoes perch around the mound in a velvety, buttery sauce tinged with tarragon.
Service here makes any evening a special occasion.
Hominy Grill, several blocks north, is a neighborhood spot where you'll feel welcome. Go for weekend brunch, where both the room and the morning flavors are sunny. Actually the best in and around Charleston we had, period. We can't even ask how much cream and butter smoothed that lowly Southern staple to heavenly perfection. Just click SIGN UP and enter your E-mail address.