Hole-in-the-wall Grits

A few years ago, I went to Hoskins Restaurant in North Myrtle Beach with my friend, Meredith for the first time. It’s a little hole-in-the-wall that opened in 1948 and serves up delicious fried fish and country cooking, and is beloved by many as one of the first restaurants on the Grand Strand.


You can count on waiting in line to get in, no matter what day of the week, but rest assured, it’s worth it. My father-in-law remembers eating there as a kid, and when we went back last month, he said it hasn’t changed a bit. As soon as you walk in the door you feel like a local. Aren’t those the best kinds of places?

They don’t just have delicious fish and out-of-this-world cheeseburgers. They also have a really good breakfast, and the star of the show is their pimento cheese grits. I don’t know why I’ve never thought to put a big ole dollop of pimento cheese in my grits before, but you better believe that now, every time I make myself a bowl of hot, cheesy, creamy grits with just the right amount of salt and pepper, a big spoonful of pimento cheese rests on top, just waiting to be stirred in and gobbled up.


Just wanted to share this easy, yummy breakfast and tell the story about how I came to love it so much. If you don’t have a friend who takes you to hole-in-the-wall places that you’ll remember forever, ya need to go find yourself one!

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