Food & Wine

"At Husk, Brock puts his fanatically sourced products in daily-changing menus that feature incredible versions of classics, like his shrimp and grits made with smoked sausage, roasted tomatoes and fennel topped with fried pigs’ ears."

Aparna Krishnamoorthy

"The shrimp and grits are perfect – juicy shrimp and tasty grits served with a preserved tomato broth in a pretty bowl."

Sarah Gavigan

"These shrimp and grits are simply next level. You taste the freshness of the grits, as well as the ocean, and just a touch of spice."

Adam Leith Gollner

"It was the best shrimp and grits I ate in Charleston—an haute take, certainly, but all the ingredients came together in a harmonious whole."

Libby Wiersema

"They are the heart and soul of the dish, their rich, grainy earthiness blooming beneath succulent shrimp, a smoky tomato and ham broth, roasted peppers, garden greens and a bit of bacon or ham hock. If respect for Southern food heritage has a flavor, this is it."

Travis Jones

"The menu changes monthly, but shrimp and grits dressed with seasonal ingredients remains a cornerstone. Sweet tomatoes in the summer and peppery mustard greens come winter mean delicious bowls of comfort all year."

Clare Sweeney

"When Shrimp 'n Grits appears on the daily menu, it's an opportunity that should be seized, along with fried chicken or catfish entrees."