Chef and owner of Grace & Grit, Frank Kline spent his life preparing for this venture. Born and raised in the Charleston area, just as his family was before him, Chef Frank has a natural and deep-rooted love for the food, culture and history of the area. His playful and flavorful Lowcountry cuisine dedicated to highlighting the area’s local seafood community has earned accolades in the form of homegrown respect and a platinum level partnership with the SC Aquarium's sustainable seafood initiative, "Good Catch". Once endearingly referred to as the “Incorregible Grits Tinkerer” by Hanna Raskin of the Post & Courier, Chef Frank and team embrace and live up to the title previously bestowed with an ever-growing repertoire of delicious flavors of grits highlighted throughout the menu and nightly specials featuring the restaurant’s fresh, local catch of the day. Expanding upon the farm-to-table movement, Chef Kline prefers the term “chef-to-table”, putting a strong emphasis on the relationships he is able to make with his guests by personally walking the dining room and ensuring guests are happy. It is his aim, through Grace & Grit, to personify his home and true southern hospitality through everything from the food, to the service, to the surroundings in order to create a warm and authentic dining experience for his guests.