Rise, Shine, Chow Down at Grits & Grind in Seacrest

Chef Erik Kellison and Christy Spell Terry have known each other for a good while now.

As the owner (along with her Dad Rick Spell) of George’s at Alys Beach, Christy saw the potential of then Sous Chef Erik and knew he would be the right man to helm the opening of Grits & Grind in Seacrest.

At the time in April 2017, another of the Spell Restaurants, La Cocina, already existed in Seacrest and Christy, Rick, and Erik agreed that a new breakfast place would be just the thing to  open on the east end of Scenic 30A.

“With our La Cocina restaurant going full steam, we felt that we could use the existing kitchen AND space for both restaurants, keeping the breakfast dining hours from 7-11 a.m. and opening La Cocina at 11:30 a.m.” explains Christy.

The arrangement worked out perfectly and Chef Erik seems to be just as excited about Grits & Grind (breakfast grits, coffee grinds) as the day they opened.

“We make everything from scratch using the freshest local produce and ingredients available. Even our potatoes are cut fresh every morning, nothing frozen here…just like momma would make,” says Erik.

Chef Erik, always the model of innovation, has come up with a couple of new menu items including some tasty Nutella Donut Holes which are fast becoming a certified kid’s favorite. Also new, the Avocado Toast is in high demand - toasted multigrain country bread, smashed avocado, oven roasted tomato, all over a medium egg, and lemon parsley spring salad.

Another brand-new item, the Chilaquiles Stack features scrambled eggs, cheddar, chorizo tostadas topped with salsa, avocado, and feta is almost too beautiful to eat, but you’ll do it anyway!

“Our fare definitely has a southern flare to it, for example, all of our Benedicts come on biscuits instead of English Muffins topped with huge portions of gravy or hollandaise sauce,” explains Chef Erik.

Christy chimes in, “our potatoes are addictive….and most of our visiting  guests who find us early in the week  will come back every morning for the remainder of their stay.”

Christy’s favorite items include two Grits & Grind signature dishes: The Grind House (two eggs, any style with choice of home fries or grits and toast or biscuit with the choice of bacon, sausage, or ham) and the French Toast (brioche bread, Chantilly cream, and berries).

“It’s the best French Toast you’ll have, no doubt,” she says.

Chef Erik’s favorite never changes: Braised Pork Belly Hash - crispy potatoes, pork belly, onion, bell pepper topped with two over medium eggs and hollandaise sauce served with toast or biscuit.

“That’s a Big Boy’s meal,” emphasized Chef Erik with an emphatic pat to his belly!

Grits & Grind menu items include assorted Three Egg Scrambles, Grits & Grind biscuits, Pancakes, Benedicts, South of The Border Stacks, Burritos and Omelets, a wonderful Smoked Salmon BLT, Short Ribs and Grits,  and for the kids, a One Pancake or French Toast meal.

Beverages include freshly-squeezed orange juice, fresh-ground organic coffee, whole milk, iced tea, hot chocolate, hot tea and soft drinks.

Morning spirits come in the form of the Grit & Grind Bloody Mary, the Phillips Head Screwdriver, and Mimosas - bubbly champagne with choice of fresh pineapple or orange juice.

SoWal Insider Tip: before heading out the door, be sure to check out the fashionable Grits and Grind t-shirts, caps and coffee mugs.

Christy and Chef Erik obviously enjoy what they do and have a great appreciation for one another….Grits & Grind has become a breakfast staple for SoWal visitors and locals. Definitely worth getting out of bed for!

Other Spell restaurants include La Crema and Edward’s in Rosemary Beach, Saltwater Grill in Panama City Beach, and the Brookhaven Pub & Grill in Memphis.

For more information about Grits & Grind, please call 850-231-4021. Location: 10343 E. County Hwy. 30A (in Seacrest, just west of Rosemary Beach). Hours: 7-11 a.m. daily - www.gritsandgrindbreakfast.com.