Heidi and Joe Trull each bring a life-long love of homecooking to their new restaurant, Grits and Groceries. Born and raised in the Carolinas, they have traveled far and wide honing their skills.
Read Heidi's and Joe's bios to learn where their adventures have taken them.
Most recently, Heidi owned and operated the well-loved New Orleans restaurant, Elizabeth's, and Joe spent a decade as the pastry chef at Emeril Lagasse's preeminent French Quarter restaurant, Nola. As soon as they realized that they were having baby Tom, they started planning to return home to the countryside, to raise him.
With the help of far-flung cousins throughout the Carolinas, they found the perfect spot in an old country store at Saylors Crossroads. This cozy historic building at the junction of highways 185 and 284 used to be a meeting place for the county, and was also at times a post office and radio station. The property came bundled with a house and acreage for keeping horses – a prerequisite for country living and raising Tom.
Heidi and Joe completely renovated the restaurant to combine its original well-crafted details with state of the art culinary facilities. Grits and Groceries is once again a great place to meet and eat, and has now been included on the South Carolina National Heritage Corridor.
In addition to the regular menu of heaping servings of "real food, done real good," Heidi and Joe offer daily specials that combine Cajun, Creole, and Southern cooking traditions. The world-class homemade dessert menu changes daily and the Saturday Brunch is an extravaganza of special dishes that make your mouth water just reading the menu. Wherever possible Heidi and Joe use locally-grown organic produce and dairy goods (like the Happy Cow Creamery products used in the homemade ice creams). They also plant an extensive garden to provide seasonal vegetables to the restaurant – and a sunflower patch for Tom.
Heidi, Joe and Tom welcome old friends and new. Come by and see us some time – be sure to come hungry!