Savannah first · The Lowcountry in view
The Lowcountry made shrimp and grits. Let’s find what’s worth celebrating.
A celebration of the dish that defines the Lowcountry: its history, its cooks, and the best shrimp and grits being served today.
Why we’re doing thisThe Record
Discover your next great shrimp and grits.
The Record is our running scorecard: what landed on the table, what sang, what fell flat, and why.
See the complete standingsTop of the Record
Some of our current favorites.
Our highest-graded dishes, straight from the Record. When the grades change, so does this lineup.
West Ashley, Charleston
The Glass Onion
Rich grits, plentiful Carolina shrimp, and a beautifully balanced tomato gravy made this an exceptional, deeply enjoyable entrée.
The $20 shrimp and grits lunch portion. Downtown Savannah
Vic’s on the River
Rich coarse-ground grits, plenty of shrimp, and a distinctive rosemary barbecue sauce made the $20 lunch an excellent plate and an exceptional value.
Downtown Savannah
Sunday Sunday
Well-cooked and nicely balanced, this was a polished shrimp-and-grits plate; the only hesitation was an appetizer-sized portion at $22.
Latest in the Record
Our newest reviews, straight from the table.
Shrimp and grits with harissa butter, tomatoes, and snap peas at Repeal 33. Downtown Savannah
Repeal 33
Harissa butter, snap peas, and white cheddar grits worked beautifully together. Seven slightly overcooked shrimp were the main reservation about an otherwise fantastic $22 plate.
Shrimp and grits with tasso gravy at Ardsley Station. Photograph: The Shrimp & Grits Standard Victory Drive - Midtown
Ardsley Station
Perfectly cooked shrimp and a delicious tasso gravy made this an enjoyable plate, despite heavy garlic, slightly underdone grits, and too much scallion garnish. At $32.90, value was the biggest criticism.
River Street, Downtown Savannah
Boar’s Head Grill & Tavern
The grits and gravy brought real richness, but overcooked shrimp, a heavy hand with salt, and a rough presentation kept it from its usual high score.
“Shellfish and Fish,” 200 Years of Charleston Cooking, 1930. Public domain.
The Chronicle · The history
Shrimp and Grits: A Culinary Inevitability
The criers, the cooks, and the cultural convergence that made a Lowcountry classic.
Before the restaurant entree came the creeks, the corn, the boats, and the breakfast cries.
Read the living historyOne dish, several ways in
Follow the question that brought you here.
The Record
Where is exceptional shrimp and grits being served?
Every dish graded, with the full story behind each grade.
The Chronicle
How did shrimp and grits become what it is?
The cooks, the street criers, and the old newspapers and cookbooks that tell the story.
The Kitchen
How do I make it at home?
Historic and family recipes, each with its story and credit to the cooks who handed it down.
The Technique
What have the pros already figured out?
What the best test kitchens have learned, with links to articles and videos.
The Standard
What defines exceptional?
Why we love the dish, what we look for in a great one, and a few words worth knowing.
An evolving standard
We’ll tell you what we think, and why.
We’ll do our best to show our work, tell you what we’ve learned, and be clear about where facts end and opinions begin. You may not always agree with us, but you’ll always know how we got there.
A well-made bowl of shrimp and grits is pure comfort. Sometimes it is exceptional. Finding the difference is the fun part.