843-352-9736
MON-SAT 11AM-3PM

Welcome to the GRIT COUNTER - A SOUTHERN LUNCH


A quick-casual lunch counter, The Grit Counter introduces a new lunch staple with “Grit Bowls” featuring Signature Bowl creations, as well as “Build Your Own” offerings with nine flavors of grits to choose from.  For those that, despite all efforts, just don’t care of grits (it’s ok – we still love y’all too), more traditional Southern-influenced lunch fare is offered as well, including soups, salads and sandwiches.  Then wash down lunch with some sweet peach tea, a glass bottled soda or even an adult beverage if you’ve got time!  Whether you’re on a short lunch break or looking to relax with friends, there’s a little bit of something for everyone here at The Grit Counter.  We offer seating inside as well as outside on our dog-friendly patio and invite you to join us for a fun Southern lunch!

Established in April 2018 and locally owned and operated by the same folks of Grace & Grit next door, The Grit Counter proves to be a hit with guests since opening, offering them something fun and different for lunch.  Grace & Grit chef/owner Frank Kline and Executive Chef JD Coleman came together to develop their lunch concept with the idea of playing off Grace & Grit’s grit-centric menu to introduce a more casual and lunch-friendly version with their Grit Bowls.  The endless flavors of grits which highlight fresh, local seafood and produce next door at Grace & Grit had been so well received, it further encouraged and confirmed that this too could be something that people might also love.  With the addition of young and talented Chef Craig Duquette at the helm of The Grit Counter, guests look forward to cleverly crafted grit bowl specials and quality food in a quick-casual, yet warm and inviting, atmosphere. “We really want people to be excited about what they’re eating.  We want them to know they’re getting the same quality ingredients in the daytime at The Grit Counter that they’re getting in the nighttime next door at Grace & Grit – just in a different form”, says Chef Frank Kline. 

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