The Glass Onion
American restaurant · Charleston
1219 Savannah Hwy, Charleston, SC 29407
Highlights
Local Southern soul food: fried green tomatoes, shrimp & grits
Local Southern soul food: fried green tomatoes, shrimp & grits
"Brunch is back at the Glass Onion. After a hiatus due to COVID, the West Ashley mainstay has reintroduced its breakfast and brunch program. Order Southern favorites like shrimp and grits or a fried green tomato po-boy. The restaurant also offers French toast with peach jam or a farmer’s frittata with Goat Lady goat cheese." - Erin Perkins
"The Glass Onion is a West Ashley institution serving New Orleans-meets-Lowcountry fare. Stop in at lunchtime for chicken liver mousse, fried green tomatoes, a shrimp po’ boy, and chicken gumbo." - Erin Perkins
"The Southern food masters at the Glass Onion provide a substantial plate of shrimp and grits with Creole tomatoes on the regular and brunch menu. For those feeling extra hungry, start with one of the restaurant’s signature deviled eggs before the main course hits the table." - Erin Perkins
"This isn't some buzzy new boîte, but if you've found a spot in the parking lot, consider yourself lucky. This simple place sits comfortably in the tradition of Southern diners, where meat-and-threes, counter service, and simple wooden tables carry way more weight than a well-poured drink.There’s still the large chalkboard with today’s selections at the front counter, but at dinner, servers take your order at the table. You've probably heard about the shrimp po' boy, the catfish, the grits, and the lemon meringue pie so high you could use it as a pillow, but that's just the beginning. Things on the menu seem simple, like shrimp and grits and bread pudding—but behind that simplicity is high-level execution from a chef who honed his skills in fine dining. Breaded seafood is light and crispy; grits prepared to perfection; and pickles put up yearly by the kitchen staff, made from local stuff." - Stephanie Burt
"The Lowcountry has a lot of classics, from tried-and-true dishes that rose from the field hands of yore, to more modern dishes that, for one reason or another, are now thought of as part of our culinary DNA. With the right care and a practiced hand, these classics can sometimes be combined to make something greater than the sum of their parts. Case in point: the fried green tomato po’ boy with pimento cheese from West Ashley’s Southern food stalwart the Glass Onion." - Erin Perkins
