From the Humble Husk: A Corn-Focused Culinary Concept at Grace and Grit

You might not think that a grain as small as a kernel of corn could become the backbone of an entire culinary concept—but then again, you may not be the visionary chef and owners, Frank and Eli Kline of Grace and Grit, either.

Corn—and more specifically, grits—quickly became the focal point on their menu upon opening in the summer of 2017. With grit iterations currently ranging from lavender and goat cheese grits to creamy horseradish grits served under braised short ribs—and even a coconut grit brulee for dessert—their food menu screams corn in the very best ways.

Then about a year ago, Frank realized there wasn’t a true bourbon-focused bar in Mount Pleasant, noting that it seemed like the perfect complement to their already corn-heavy offerings. In fact, in recent years, bourbon—which must be made from at least 51% corn—has seen a revitalization in popularity throughout the cocktail culture. From old fashioneds to Manhattans to drinking it neat like a purist would suggest, bourbon is trendy once more.

But one missing piece that Frank saw was a quality selection of approachable bourbons. As he did his research to expand his bourbon program, he noticed that most places only carried a small selection of high-priced whiskeys that would be difficult for the average guest to afford and enjoy. “Our goal is that our bottles don’t collect dust. We want there to be such a diverse selection of whiskeys at every price point that people actually come in and drink them,” Frank explained.

So that’s exactly what he did, consulting with his bar manager and masterminds, Michael Youker, Paul Zekus and Taylor Forcier to create their current selection of just over 215 whiskeys and bourbons. With three different categories—top shelf, premiums and unicorns—and an impressive happy hour to showcase it, they are able to offer guests options ranging from $6 to $12 to ½ price Pappy.

As for the “unicorns”—that are top of the line and often hard to find—Frank says those fluctuate but they’ve proudly offered Pappy 15 Year, Old Rip Van Winkle 10 Year, George T Stagg, Booker’s 30th, and Old Fitzgerald 13 and 15 Year.

Frank and his team are also working on experimental cocktails and dishes to highlight the corn-based spirit through smoked bourbon bloody mary’s for brunch, a peanut brittle old fashioned, and a dark chocolate bourbon bon bon. Not surprisingly, fellow industry locals are taking notice. Currently High-Wire, Virgil Kaine, and Cannon are three Charleston-based distilleries with exciting bourbons on Grace and Grit’s menu. “It’s unbelievable how they can manipulate different whiskeys right now.”

With a menu full of mouth-watering southern staples and fresh, local seafood, proteins, and produce, it’s hard to go wrong with a meal at Grace and Grit. From corn in the kitchen—to corn behind the bar—Frank admits, “we’re corn-focused everywhere now.” 

And if you ask us, it’s working out just fine.
Visit Grace and Grit for happy hour, Tuesday- Friday, 4-7PM and Saturday and Sunday, 5-7PM; dinner, Tuesday-Sunday 5PM-Until; and brunch, Saturday and Sunday, 10AM-2PM. You can also visit their sister location right next door, The Grit Counter, Monday-Saturday, 11AM-3PM.