Nice round up in the Wall Street Journal about the evolving dinner scene and grits in Charleston. Anson Mills and Adluh Grains get honorable mentions. There's also an assertion that Yankee corn doesn't make a good a dish of grits as does Rebel corn.
High Points for grits in the Low Country:
Seewee Restaurant (4804 Highway 17 North, Awendah)
Hanibal's Soul Kitchen (16 Blake Street) - Hannibal’s combo is a dish of flaked local crab and plump shrimp fried up with diced green peppers and onion, served atop textbook white grits on a Styrofoam plate. The owner, Sani Huger, can’t say why the dish is so perfect. “The green peppers are where the flavor’s at,” she offered. “There’s no secret. We just try to keep things plain-jane.
Red Drum - Red Drum’s use of crisp shiitake slivers beats out Hominy Grill’s button mushrooms. Red Drum also gets points for Applewood smoked bacon, tomato butter sauce, peppers, red onions, plus their wise use of Anson Mills coarse ground grits
Nana's Take out - It serves big, juicy shrimp that have been deveined, tailed and perfectly cooked, smothered in a luscious brown sauce spiked with yellow, red and orange peppers, bacon and sausage.
The Swamp Fox, in the Francis Marion Hotel - The Swamp Fox prepares an award-winning version of shrimp and grits that comes in a rarely-seen white lobster-based gravy, topped with orange peppers, scallions and chunks of smoky Tasso ham. The base is Adluh grits,
Dreams come in all sizes, shapes, and colors.