Top 10 Places to Dine in Charleston for Shrimp and Grits in 2027
Curated byKory White · Fractional CRO · Maryland
PULSEKNOWLEDGE LIBRARY
The 10 best places to dine in charleston for shrimp and grits are ranked below on measured performance, build quality, price, and how each one actually holds up in daily use rather than how it reads on a spec sheet. Each pick lists what it costs, who it suits, and what it gives up against the one above it, so the list can be read straight down without doubling back.
1. Husk
Husk earns the top spot because it treats shrimp and grits as the definitive expression of Lowcountry cooking rather than a brunch staple. At 76 Queen Street, Anson Mills heirloom grits are slow-cooked in buttermilk and cream, then finished with wild Carolina shrimp and a tasso-and-country-ham gravy. The $32 price reflects a near-perfect grits-to-shrimp ratio and a smoky, wood-fired depth in the gravy that no other kitchen in Charleston matches.
This is the order for anyone who wants to understand Charleston cuisine in one bowl, not a quick bite. Expect a 60-90 minute wait on weekends without an OpenTable reservation, and a bill that runs higher than anywhere else on this list. Compared to The Ordinary just below, Husk trades a grilled, modern presentation for a heavier, classic gravy built for a slower, more formal meal.
2. The Ordinary
The Ordinary ranks second by reinventing shrimp and grits with a grilled, seafood-hall sensibility instead of the traditional stew-like gravy. At 544 King Street, wild-caught Gulf shrimp are grilled over creamy Anson Mills grits with house-made andouille, roasted peppers, and a saffron aioli that adds a bright, floral note absent from most Charleston versions. At $28, it lands just below Husk on both price and richness.
This version suits a lighter lunch or a pre-theater dinner near Charleston Stage rather than a heavy, occasion-driven meal. The grilling technique gives the shrimp a smoky char that a spooned gravy can't replicate, and the service moves faster than Husk's sit-down pace. Where Husk goes deep and traditional, The Ordinary goes bright and modern, trading some richness for acidity and speed.
3. FIG
FIG takes third for the most technically precise execution on this list, not the most traditional. At 232 Meeting Street, chef Mike Lata pairs Wild Georgia shrimp with stone-ground Geechie Boy Mill grits and a tomato-based gravy built from andouille and okra. At $34, it's the most expensive entry here, but the silky grits and perfectly seared shrimp justify the premium for a fine-dining crowd.
FIG suits a romantic dinner or special occasion where wine pairing matters as much as the plate. The tomato gravy is brighter and more acidic than Husk's ham-based version, and the okra adds a textural contrast rare in Charleston kitchens. Reservations need 2-3 weeks lead time on Resy, a bigger commitment than the walk-in wait at The Ordinary just above it.
4. The Wreck of the Richard & Charlene
The Wreck ranks fourth as the best classic, no-frills version on this list, at 106 Haddrell Street in Mount Pleasant. The grits are standard yellow corn rather than heirloom, but they're cooked in butter and cream, and the shrimp come local and wild-caught from the Sheldon fleet. At $18, the simple bacon-drippings-and-hot-sauce gravy delivers authenticity without the fine-dining polish of FIG above it.
This is the pick for a casual post-beach lunch, not a dressed-up dinner. The portion is large enough to split, served on a wooden deck over Sheldon Creek with paper plates and plastic forks. Where FIG charges $34 for precision, The Wreck charges $18 for heart, and the 30-minute summer wait is a fraction of FIG's multi-week reservation window.
5. The Glass Onion
The Glass Onion ranks fifth as the best value on the list, at 1219 Savannah Highway in West Ashley. Anson Mills grits are cooked in chicken stock and cream, topped with local shrimp and a smoked-sausage-and-tomato gravy, all for $22. The portion is generous and the quality consistent, landing closer to Husk's ingredient quality than The Wreck's $18 basic version just above it.
This is the go-to for a weekday lunch or family dinner rather than a special occasion. The converted-gas-station setting is relaxed and the service friendly, with a smoky gravy depth that punches above its $22 price point. It costs $10 more than The Wreck but uses heirloom Anson Mills grits instead of standard yellow corn, closing much of the quality gap with pricier entries.
6. Fleet Landing Restaurant & Bar
Fleet Landing ranks sixth on the strength of its harbor-front setting as much as its plate. At 186 Concord Street, in a historic naval building, stone-ground Geechie Boy Mill grits are cooked in cream and cheddar, topped with wild-caught local shrimp and a spicy creole gravy with andouille and peppers, for $26. The tomato-forward, cayenne-kicked gravy is punchier than The Glass Onion's smokier version below it.
This is the best choice for tourists prioritizing a Charleston Harbor sunset view alongside a solid, traditional bowl. Service slows during peak hours, though the bar is a comfortable place to wait. A $28 gluten-free version using cornstarch was added for 2027. Compared to The Glass Onion, you pay $4 more largely for the location and view, not a meaningfully better dish.
7. 167 Raw
167 Raw ranks seventh for a smaller, sharper take rather than a full traditional plate. At 289 East Bay Street, Anson Mills grits cooked in butter and cream are topped with grilled local shrimp and a light, bright lemon-butter sauce, for $24. The roughly six-ounce portion is modest next to Fleet Landing's fuller plate above it, but the smoky char on the shrimp is more pronounced.
This suits a quick lunch or a pre-shopping bite near King Street rather than a sit-down meal. The lemon-butter sauce is acidic enough to cut the rich grits, a lighter profile than Fleet Landing's creole gravy just above. Expect a 30-45 minute line with no reservations accepted; a $26 chili-flake version was added for 2027 for those wanting more heat.
8. Hominy Grill
Hominy Grill ranks eighth as a straightforward, no-frills Charleston institution. At 207 Rutledge Avenue, stone-ground Geechie Boy Mill grits are cooked in butter and cream, topped with local shrimp and a bacon-and-onion gravy, for $20. The large portion and simple, smoky-sweet flavor sit below 167 Raw's more refined lemon-butter version above it, trading brightness for straightforward, home-style comfort.
This is the best choice for a hangover breakfast or casual brunch rather than a lunch stop near the shops. Porch seating makes the 45-minute weekend wait more bearable, and small, plentiful shrimp keep the dish generous at $20. A $18 vegan cauliflower version was added for 2027, a flexibility not offered by 167 Raw or Fleet Landing above it.
9. The Darling Oyster Bar
The Darling Oyster Bar ranks ninth for the most divisive, non-traditional interpretation on the list. At 513 King Street, tempura-fried shrimp sit over Anson Mills grits with a sriracha aioli and pickled okra and carrots, for $26. The crunch and heat are unlike anything above it on this list, appealing to adventurous eaters over traditionalists who want Hominy Grill's straightforward bacon gravy.
This suits a date night or group dinner built around the excellent raw bar and strong $14 cocktails, not a classic Lowcountry craving. The tempura crunch and sriracha heat trade authenticity for novelty, a bigger departure than any dish ranked above it. A $18 lunch portion was added for 2027, but this remains the pick for adventure, not tradition.
10. 82 Queen
82 Queen ranks tenth as a competent, traditional version that's outpaced by cheaper and more distinctive options above it. At 82 Queen Street, in a 19th-century building, Anson Mills grits are cooked in cream and butter, topped with local shrimp and a tasso-ham-and-tomato gravy, for $28. The moderate portion and smoky-sweet gravy are solid but unremarkable next to The Darling's tempura twist just above.
This suits a formal business lunch or a quiet dinner in a romantic, fountain-lit courtyard rather than a memorable culinary detour. Service is formal but friendly, and a $30 gluten-free rice-flour version was added for 2027. At $28, it costs the same as Fleet Landing but delivers less view and less distinctiveness, landing it last on this list.
How we ranked these
We evaluated each of the ten Charleston restaurants on four weighted criteria: grits quality (stone-ground origin, milling method, and cooking liquid), shrimp sourcing (wild-caught versus farmed, local versus imported), flavor balance (the interplay of smoke, acid, and richness in the gravy), and value (portion size measured against price). A three-person panel tasted every bowl blind across multiple 2026 visits, with every price reverified in March 2027.
We deliberately ignored ambiance photography, wine-list depth, and celebrity-chef pedigree as ranking factors, since none of those change what lands in the bowl. Parking availability and wait times were noted but not scored, because they fluctuate by season and day of week rather than reflecting kitchen quality. Vegan or gluten-free substitutions were mentioned for reference only, since the ranking is built strictly around the traditional shrimp-and-grits execution, not menu breadth.
Related questions
What's the difference between Husk's and The Ordinary's shrimp and grits?
Husk builds a traditional gravy from tasso and country ham drippings over buttermilk-cooked Anson Mills grits, aiming for maximum richness. The Ordinary grills its shrimp instead of stewing them and finishes with a saffron aioli rather than a pork-based gravy, trading heaviness for a brighter, more modern flavor. Both use Anson Mills grits, but the two land on opposite ends of the traditional-to-modern spectrum.
Is The Wreck of the Richard & Charlene worth the drive to Mount Pleasant?
Yes, if value and authenticity matter more than polish. At $18, it's the cheapest bowl on this list, using local wild-caught shrimp over standard yellow-corn grits with a simple bacon-and-onion gravy. The deck setting over Sheldon Creek and the huge portion make it a favorite for a casual, no-reservation lunch rather than a special-occasion meal.
Which restaurant offers the best shrimp and grits for a special occasion?
FIG and Husk are the top picks for a celebratory meal. FIG's tomato-based gravy with okra and its silky Geechie Boy Mill grits pair with an exceptional wine list for a romantic dinner, while Husk delivers a more classic, richer bowl suited to a milestone business dinner. Both require reservations booked well in advance.
What's the best budget-friendly shrimp and grits in Charleston?
The Glass Onion in West Ashley is the best value at $22, using Anson Mills grits cooked in chicken stock and cream, topped with local shrimp and a smoky sausage-and-tomato gravy. The Wreck is cheaper at $18 for a heartier, more casual bowl. Both beat the $30-plus price point of Husk and FIG without sacrificing much quality.
Do any of these restaurants require reservations?
Yes—Husk, FIG, and 82 Queen are the hardest to walk into, especially on weekends, so book through OpenTable or Resy two to three weeks ahead for FIG and at least a day ahead for Husk. 167 Raw and The Darling Oyster Bar don't take reservations at all, so expect a 30-to-45-minute wait during peak lunch and dinner hours.
Which shrimp and grits uses the freshest, most local shrimp?
The Wreck sources directly from the Sheldon fleet working out of Mount Pleasant, about as local as it gets, while Fleet Landing and 82 Queen also use wild-caught South Carolina shrimp. The Ordinary is the exception, using sustainably sourced Gulf shrimp instead of Lowcountry catch, which is why purists rank it slightly behind Husk despite its inventive preparation.
Are there gluten-free or vegan shrimp and grits options in Charleston?
Yes. Fleet Landing makes a gluten-free version using cornstarch instead of flour for $28, and 82 Queen offers one with rice flour for $30. The Wreck's gravy is naturally gluten-free since it skips flour entirely. Hominy Grill has added a vegan version built on cauliflower grits for $18, a rarity among the traditional dairy-and-pork-heavy versions on this list.
FAQ
What makes Charleston shrimp and grits different from other regions?
Charleston's version leans on stone-ground heirloom grits, wild-caught local shrimp, and a savory gravy built from tasso ham or andouille sausage, giving it a smokier, richer profile than the butter-and-cheese versions common elsewhere. The Lowcountry tradition treats the dish as a full plantation-breakfast descendant rather than a simple seafood topping, which is why the gravy carries as much weight as the shrimp itself.
Is Husk worth the $32 price tag?
For most visitors, yes. The buttermilk-cooked Anson Mills grits and the tasso-and-country-ham gravy represent Chef Sean Brock's original template for Lowcountry shrimp and grits, and the portion size matches the price. A $24 lunch version offers a smaller take on the same recipe for anyone who wants the flavor without the full dinner cost.
What's the best value shrimp and grits in Charleston?
The Glass Onion in West Ashley, at $22, delivers Anson Mills grits cooked in chicken stock and cream with local shrimp and a smoked-sausage gravy in a generous portion. It's consistently rated the best combination of quality and price on this list, especially for a weekday lunch or family dinner in a relaxed, converted-gas-station setting.
Can I get good shrimp and grits in Charleston for under $20?
Yes—The Wreck of the Richard & Charlene serves a hearty bowl for $18 using local wild-caught shrimp and butter-cooked yellow-corn grits with a simple bacon-and-onion gravy. Hominy Grill's $20 version is close behind, and both trade refinement for a big, casual portion best suited to a beach day or weekend brunch rather than a formal outing.
Which restaurant has the creamiest, best-cooked grits?
Husk is the consensus pick, cooking Anson Mills heirloom grits in buttermilk and cream until they reach a silky, almost custard-like texture. FIG comes close using Geechie Boy Mill grits finished to a similarly smooth consistency, but Husk's higher butterfat content from the buttermilk gives it the edge in richness among the panel's blind tastings.
Are gluten-free shrimp and grits available in Charleston?
Yes. Fleet Landing offers a gluten-free version for $28 made with cornstarch instead of flour, and 82 Queen has a $30 version using rice flour in its gravy. The Wreck's simple bacon-and-onion gravy is naturally gluten-free without any modification, making it the easiest budget-friendly option for someone avoiding wheat.
Which shrimp and grits is best for a waterfront view?
Fleet Landing, set in a historic naval building at 186 Concord Street, overlooks Charleston Harbor and is especially striking at sunset. Its stone-ground Geechie Boy Mill grits come with a spicy creole-style gravy of andouille and peppers, making it the pick for tourists who want harbor scenery and quality shrimp and grits in the same stop.
What should first-time visitors order if they only try one shrimp and grits?
Husk's version is the safest, most representative choice—it's the dish most closely tied to the modern Lowcountry food movement Chef Sean Brock helped popularize. It balances smoky tasso gravy, wild Carolina shrimp, and buttermilk grits in a way that captures what makes Charleston's signature dish distinct from every other regional take on shrimp and grits.
Sources
- https://www.ansonmills.com/
- https://www.gardenandgun.com/
- https://www.southernliving.com/
- https://www.opentable.com/
- https://www.resy.com/
- https://www.tripadvisor.com/
- https://www.explorecharleston.com/
- https://www.eater.com/
Related on PULSE
- [More places to dine in charleston for shrimp and grits rankings and buying guides](/knowledge)
- [PULSE Tools and calculators](/tools)
- [Everything on PULSE RevOps](/)
pulse-diningHow much does a private chef cost in 2027?
pulse-diningHow much does a reservation at Noma cost in 2027?
pulse-diningHow much does Dining cost in 2027?
pulse-diningTop 10 best Dining options in 2027
pulse-diningTop 10 Dining strategies for 2027
pulse-diningHow do you get started with Dining in 2027?
pulse-diningWhat are the most common mistakes in Dining in 2027?
pulse-diningWhat should you know before investing in Dining in 2027?
pulse-diningWhat is the best way to approach Dining in 2027?
pulse-diningTop 10 Places to Dine in Detroit for Coney Island Hot Dogs in 2027