About Old Edgefield Grille

Housed in a beautifully preserved Victorian home built in 1906, this restaurant showcases remarkable craftsmanship and timeless charm that truly reflects its rich history. The space features a full-service bar and multiple dining areas, including the Main Room, the Thurmond Room, and the Turkey Room—each offering a unique and inviting atmosphere.

Guests are welcomed with genuine Southern hospitality from the owners, with a shared commitment to exceeding expectations and creating a memorable dining experience from start to finish. The restaurant’s culinary journey began in 1999, when Chef Sean Wight brought his vision to life with the opening of The Old Edgefield Grille, highlighted by his renowned Shrimp and Grits.

Today, both the lunch and dinner menus are inspired by a collection of talented chefs who have contributed their own signature recipes over the years. Our current team continues that tradition, including an Asian sous chef known for crafting our popular Pork Dumplings.

We are also excited to introduce Executive Chef Frank Williams, who joined the team in January 2026. Known for his soulful flavors and refined technique, Chef Williams brings a fresh perspective to the kitchen. His signature Seafood Étouffée, now featured on our dinner menu, is a true reflection of his style. We invite you to experience his culinary vision and enjoy everything our historic space has to offer.