When Rich Flagg moved here from South Carolina, he didn't just bring the recipe for Lowcountry shrimp and grits. The Rivage chef still imports a key ingredient: coarse-ground grits from the century-old Adluh Flour Mill in Columbia, South Carolina.

When Rich Flagg moved here from South Carolina, he didn't just bring the recipe for Lowcountry shrimp and grits. The Rivage chef still imports a key ingredient: coarse-ground grits from the century-old Adluh Flour Mill in Columbia, South Carolina.

"Everyone's got a personal preference, and Adluh's mine," he says. With three hours of slow-cooking, "these really smooth out nice and creamy."

On a menu with other Lowcountry fare, raw bar picks and Rivage's daily selection of fresh fish, the Shrimp and Grits ($19) is a perennial customer favorite: Big and tender Gulf shrimp and smoky andouille sausage surf a hearty bowl of rich and buttery grits, topped with a light cream sauce.

"Before shrimp and grits got really famous, this is what made them famous," Flagg says of his authentic recipe. "There are a lot of different renditions. … What I make is exactly what you'd have in the Lowcountry."

My quest to pick accompanying drinks was aided by a great beer selection. Rivage's bustling Back Room bar has 16 craft brews on tap (along with its own gastropub menu of small plates and sandwiches). For wine and cocktail selections, I looked for dry and tart flavors to underscore the rich and buttery dish.

Cocktail

Watershed Freshwater ($7)

Made with Watershed Four Peel Gin, grapefruit juice, orange liqueur and citrus soda, this drink's tart, fruity undertow would shore up any fresh seafood.

Wine

William Hill Central Coast Chardonnay ($7 glass/$26 bottle)

Relatively dry for a California chardonnay and just a little oaky, this wine makes for a nice dance partner with the sweet shrimp and smoky sausage.

Beer

Mt. Carmel Brewing Amber Ale ($5.75)

This Cincinnati beer is slightly malty and pleasantly bitter, which you'll appreciate when you need to wash down the andouille's substantial spice.