A place at the table
About
It’s simple: We’re here to find the best shrimp and grits in the Lowcountry. Along the way, we’re getting to know the dish more deeply: its history, the people who cook it, and what makes an exceptional plate. The Shrimp & Grits Standard is where we share what we find.
Why we keep coming back
One dish. Plenty to talk about.
We love shrimp and grits: tender shrimp, creamy grits, and a sauce worth chasing around the bowl. We’re curious about the cooks who made it, the stories it carries, and what makes one plate stay with us long after the meal. We want to share that curiosity—and help you find your next great bowl.
History, supper, and something to cook
The Chronicle follows the history, people, and living culture of shrimp and grits across the Lowcountry. The Record shares restaurant visits: what we ordered, what sang, and what fell flat. The Kitchen brings recipes and the stories of the cooks behind them. The Standard is where we’re putting into words what we look for in an exceptional plate. The Technique gathers what the best test kitchens have already figured out about shrimp and grits, with links to watch and read.
What you can expect from us
We check our history against sources, give credit, and correct mistakes. Our reviews and grades reflect our own taste; our awards are the dishes we liked best. We’ll tell you why, and we welcome a different opinion. Family and historic recipes come with their stories and credit to the cooks behind them. 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.