Thrillist

"We recommend the shrimp & grits, however it's not always the same. Chef Chris Stewart folds in delicious rotating specialties - from root vegetables in the winter to anything green for spring - to make this dish stand out."

Fodor's Travel

"Known for: Addictive deviled eggs."

Matt and Ted Lee

"The chefs there slice the shrimp in half lengthwise so that when they hit the sauté pan, they twist into corkscrew-like curls. Each shrimp piece is easier to eat in one bite, the twisted shape grabs more sauce and gives the overall impression of a lighter dish."

Sean Brock

"This is an incredibly simple preparation...The bare bones of what shrimp and grits should be. If I’m craving shrimp and grits, this is where I go."

Kathleen Purvis

"Small, comfortable and filled with local art, it’s known for crazy-delicious things like deviled eggs."

Angel Postell

"The menu is large and has so many delicious items to choose from - dishes like Jennie Ruth’s Deviled Eggs."

Brent Petersen

"Choices abound when looking for Shrimp & Grits on local menus but Glass Onion makes a mighty good one even if they change the presentation depending on what’s available and in season."

Robert F. Moss

"The pork and sausage gumbo is superb: smoky with a thick, hearty broth and just the right kick of spice. I would assume there’s a roux underlying everything to make it so rich and solid, but unlike a lot of gumbos you can’t taste it. The pork gumbo is a special that shows up from time to time, while a chicken and sausage version is a regular menu fixture."

Robert F. Moss

"They’re classic Southern deviled eggs, with a smooth, creamy filling whose consistent yellow color is broken only by a few bits of red pepper relish."

Allston McCrady

"Opt for butterflied local shrimp over toothsome stone-ground grits."