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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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"New and already a favorite of Spoleto performers for its casual, funky air is Hominy Grill, a five-minute ride from downtown. High pressed-tin ceilings, wood floors and overhead fans provide a simple backdrop for down-home cooking done with a certain modern savvy, such as oven-fried chicken with spiced peach gravy or okra and shrimp beignets with cilantro-spiked salsa and lime sour cream."
Robb Report, June 1998
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"In a transitional neighborhood that seems worlds away from, the Disneylike madness of the central tourist zone, the three story, shrimp-pink shotgun dwelling stands out. Inside, there's a purity about the place: ivory walls the color of fluffy hominy, a pressed-tin ceiling, an occasional bottle of pepper sauce on a shelf. Working with indigenous ingredients, Robert Stehling conjures up comfort food with an edge-of-the-tropics feel. On a balmy spring day, go for the avocado and wehani rice salad with grilled vegetables. It's a still-life of eggplant, red peppers, sweet onions and squash, with a scoop of brown rice tossed with bits of tomato, onion and buttery avocado. You should also try a version of hominy -- such as the tender shrimp with brown gravy over hominy. A side of velvety, long-cooked collards with a wedge of buttermilk corn bread and a glass of tea is essential. Desserts are homemade, the custardy buttermilk pie has the whole town talking."
Atlanta Journal & Constitution, June 1998
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"Start the day with [chef Robert Stehling's] biscuits, country ham and gravy. Heaven."
Travel & Leisure, June 1998
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"Where to eat in Charleston: Try Hominy Grill for a homestyle southern breakfast in a neighborhood restaurant."
USAir Magazine, July 1999
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