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Food & Wine Magazine
Robert Stehling of Charleston's Hominy Grill is dedicated to low-country cuisine, but he's no purist. At a sprawling Thanksgiving, he updates the classics - from pickling shrimp with orange juice to spiking pumpkin pie with bourbon.
Charlestonians have been known to grumble about invaders from the North. They were even suspicious when Robert Stehling, a North Carolina native, slipped into this genteel South Carolina seaport...more
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New York Times
'The first time I tasted buttermilk, I wasn't so impressed,' Robert Stehling said on a recent morning, as he removed from the oven a homemade pie shell he'd baked for 10 minutes, weighted with pinto beans. More
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New York Times
In the 80's, when Robert Stehling was cooking at Crook's Corner in Chapel Hill, N.C., his boss and mentor, Bill Neal, changed the menu from Continental-eclectic to Southern classic. Overnight, or so it seemed, Mr. Stehling went from cooking Spanish paella to Charleston purloo. More
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Hominy on Food Network!
Food Network's $40 a Day came to Hominy Grill to feature our restaurant and chef Robert Stehling. Click the link below to watch the 10-minute clip!
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New York Times
The hams curing in Robert Stehling's garage, just a few feet from his 1968 Plymouth Barracuda muscle car, would seem to ratify Mr. Stehling's claim to a North Carolina heritage, no matter how far afield he has traveled. More
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New York Times
''WHEN I came to Charleston in 1996, I had all these purist ideas about Southern cooking,'' Robert Stehling said as he stripped collard leaves from their ribs at his home here. ''I was going to cram it down their throats: in-your-face Southern.'' More
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New York Times
Recipes for bog are as various as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling's bog features just about every part of the bird you can name, save feet and cockscombs. More
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"Nearly every food magazine has raved about Robert Stehling's Hominy Grill. The basics are so well done here that you realize how poorly they're often done elsewhere. Biscuits, eggs, cornbread, grits and salads are not only enlivened by the freshest ingredients, they're sparked with touches like ginger in the cole slaw and fried green tomatoes in the BLT's. The setting isn't fancy, and the neighborhood has been up-and-coming for years and still hasn't come up. But you can't go wrong at breakfast, lunch or dinner. The priciest dish at any meal is $19.95 (a strip steak) and most are under $10. Eat outdoors in temperate weather -- and expect to wait in any weather." — Richard B. Woodward, New York Times, April 23, 2004
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"The two best downtown restaurants for low country specialties
couldn't be more different. At Hominy Grill, a converted barbershop west
of King Street, near the Medial University, chef Robert Stehling serves
authentic southern dishes slightly updated (if tweaked at all): homemade
sausage or country ham with biscuits at breakfast; a plate of collards
alongside okra and tomatoes over rice at lunch; or a chicken country
captain (a tomato-based curried rice dish) at dinner. Desserts are as
rich and as southern as they come -- buttermilk and pecan pies
(available by the slice or whole) and homey chocolate and butterscotch
puddings..." — John Martin Taylor, Gourmet Magazine, January, 2003
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"Hominy Grill is exactly the type of eatery you'd hope to find plenty of in Charleston, S.C., yet it is actually an anomoly in the area. For while there are places you can get good Southern cooking in town, Hominy Grill has the look, the feel, and the dedication to Southern traditions that is rare anywhere."
— John Mariani, Homearts.com, February, 2000
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"Hominy Grill is as unpretentious as they come -- a former barbershop with clapboard walls and butcher paper on the tables -- but everyone in town knows how good the food is and how fairly priced it is. One day not long ago, two pickups and a Rolls Royce were parked outside. Try shrimp & grits or toasted banana bread for brunch, a pimento cheese sandwich with arugula (!) for lunch, Southern fried chicken with spiced peach sauce for dinner. Robert Stehling, the chef, earned his stripes in Chapel Hill, N.C., from Bill Neal, a culinary legend in the New South."
— R.W. Apple, New York Times, November 26, 1999
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"...head for the other side of town to the charming little Hominy Grill and dig into a platter of eggs, salty country ham, buttered stone-ground grits and puffy biscuits for breakfast or go for lunch and dinner and have sautéed chicken livers, crab cakes, shrimp beignets and wonderful fruit pies. The Hominy Grill is as close to the ideal of Southern hospitality as you're likely to find in a city already inundated with too many Gap stores and Victoria's Secret lingerie boutiques. It's a one-room eatery set in an old clapboard house, with pine floors and oak tables, and by the time you leave, stuffed and happy, you'll know exactly what Low Country cooking is all about."
— London Financial Times, December 18, 2000
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