Restaurantor.com
Meet the contributor

Grant Calloway

Restaurantor contributor

For Restaurantor, Grant Calloway investigates the various restaurants of Georgia, South Carolina, and Tennessee. He has a particular fascination with those culinary practices that provide Southern cities with their character. Thus, such restaurants as barbecue establishments, comfort food places, chef-owned restaurants, neighborhood spots, and old-fashioned local restaurants become his target. Grant tries to find restaurants that attract attention not because of marketing techniques but because of what they really are.

1 Published guide
From this contributor

Latest guides by Grant Calloway

Browse restaurant guides, dining recommendations, and local food stories researched and written by Grant Calloway.

1 guide

What Gets His Attention

Grant loves the restaurants that feel like their place.

It can be a traditional barbecue spot loved by locals, an authentic Southern kitchen of a family restaurant, or a new one that preserves the spirit of the region and brings some novelty into its cuisine. He cares about consistency of the dishes, conformity of service to the promises made, and reasonable prices.

Grant Calloway’s specialization in hospitality operations and business administration influences the evaluation of those peculiarities of the restaurant that clients note only after visiting it and paying their money. They include such aspects as rhythm, quality of the service, menu design, value, and consistency.

His Coverage Area

The areas covered by Grant’s Restaurantor include Georgia, South Carolina, and Tennessee, with frequent research in the urban areas such as Atlanta, Savannah, Charleston markets, Nashville, Memphis, Knoxville, Chattanooga, and nearby towns.

But he also goes beyond the major cities, since the smaller towns contain restaurants with loyal followings, just like their major counterparts.

How He Judges a Restaurant

But for Grant, having a good score is not enough.

Instead, he reviews comments from customers in recent times, repeated praises or complaints, changes in menus, prices, reputation, the nature of service, and the capability of the restaurant to live up to its promises. If any first-hand observation can be found, it is also taken into consideration.

According to Grant, giving a good recommendation depends on one simple thing – is this place providing an incentive to come back?