Grits & Eggs

It's no secret: Atlantans are obsessed with breakfast and brunch. Simply obsessed. Long lines and interminable waits for the fabled morning comfort foods signal that Atlanta breakfast demand, especially on the weekends, is hardly close to being sated. But a breakfast newcomer is coming to the rescue with food, cocktails, ambiance, and very soon a gaggle of new locations.

Since the launch of their first location in Vinings, Grits & Eggs knew they were on to something. Acclaimed Chef Rasul York created a massive menu dedicated to the art of breakfast. As the name suggests, grits are the bedrock of the operation. Creamy, buttery, salty and perfectly textured, this southern staple is as good as it gets and comes as an accompaniment to so many iconic breakfast proteins: catfish and grits, shrimp and grits, curry shrimp and grits, salmon and grits, fried red snapper and grits and even lobster tail and grits.

But wait there's more-- chicken and waffles, avocado toast, Maryland crab cakes, and for brunch lamb chops, chicken wings, ribeyes, fried pork chops. Like I said, this is the art of breakfast. If you're craving a country breakfast, a soul-food breakfast, a French breakfast (try the beignets!) or maybe even a boozy breakfast (yes, they have a full bar) Grits & Eggs are yours for the taking.

Locations in Vinings, Windy Hill Road in East Cobb are now open with more coming soon to Midtown near Georgia Tech's campus, in Summer Hill by the former Turner Field and Buckhead on Sidney Marcus Boulevard. Bon appetite, Atlanta, I hope this helps with your little breakfast obsession.

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Let me know your favorite places to dine and dash off to. I am always looking for inspiration!

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