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Charleston: Hominy Grill


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#1 Rail Paul

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Posted 20 July 2005 - 01:55 AM

On a sweltering June afternoon he was preparing creamed collards, a sly modulation of the Southern culinary canon that is typical of his style. In his hands a vegetable like collard greens, grown dull by repetition, can appear in an entirely new light, without offending the spirit of the dish.

Last fall he was looking for a vegetable to serve with a T-bone to the kind of customer who orders steak and potatoes out of habit.

"I wanted to stay familiar to the traditions of a steakhouse, but to use the Southern ingredients I had in hand," he said. "Creamed collards was one of those ideas that hit me, like a fried green tomato B.L.T."



Hominy Grill

“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”

Niccolò Machiavelli


#2 Rail Paul

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Posted 10 June 2008 - 01:25 AM

Best Chef in the Southeast, per the Beard voters...

Hominy Grill - neighborhood food

“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”

Niccolò Machiavelli


#3 robert40

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Posted 02 March 2012 - 07:44 PM

I had a wonderful time in Charleston recently. Glass Onion, Husk for lunch and dinner, etc etc. But surprising Hominy Grill "twice" is the one I'll most remember. Comparing Husk to Hominy Grill would be apples and oranges. Though the later touched my soul and felt like coming home. That happens rarely.

More to come...