The Shrimp And Grits At This No-Frills Restaurant In Virginia Are 100% Worth The Gas Money

Can a plate of shrimp and grits really justify a road trip? Most people would roll their eyes at driving out of their way for breakfast.

But tucked away in Virginia Beach, there’s a charming spot that’s flipping that notion on its head. The Bee and The Biscuit has turned a simple cottage into a breakfast destination where folks happily wait over an hour just to snag a table.

What started as a local secret has exploded into a full-blown brunch phenomenon, drawing crowds from across the state and beyond. Sure, you could hit up any chain restaurant on your way through town.

But why settle for predictable when you can experience food that actually makes you do a happy dance in your seat? This isn’t just another overhyped eatery riding on Instagram fame.

The shrimp and grits here have earned their reputation the old-fashioned way: through consistently delicious execution that keeps people coming back, traffic and all. From the moment you pull up to the valet stand to your last forkful of perfectly seasoned grits, this place delivers an experience that makes every mile driven feel completely worthwhile.

A Cottage That Became a Breakfast Empire

Picture this: a quaint cottage sitting in the Pungo area of Virginia Beach, transformed into one of the most talked-about breakfast spots in the region. The Bee and The Biscuit didn’t start as some corporate venture with deep pockets and marketing teams.

Instead, it grew organically from a vision of serving honest, delicious food in a space that feels like home.

The building itself tells a story before you even step inside. Rustic charm meets modern comfort in a way that feels effortless rather than forced.

Outside, you’ll find seating areas with fire pits for chilly mornings and board games scattered about to keep guests entertained during the inevitable wait.

What makes this place special isn’t just the food. The entire property has been thoughtfully designed to create an experience rather than just a meal.

Even the valet parking, which might seem unnecessary in rural Pungo, serves a purpose given the limited lot space and the sheer number of visitors who make the pilgrimage here daily.

The atmosphere strikes a perfect balance between casual and special occasion dining. You can show up in your weekend best or roll in wearing jeans, and either way, you’ll fit right in with the diverse crowd of locals and tourists alike.

Shrimp and Grits That Justify the Journey

Let’s talk about the star of the show. The shrimp and grits at this establishment have achieved legendary status, and for good reason.

These aren’t your standard, throw-it-together Southern staples. Every component gets the attention it deserves, from the perfectly cooked seafood to the creamy, cheese-laden grits that form the foundation.

What sets these grits apart? They’re cooked to silky perfection, with just the right amount of cheese to add richness without overwhelming the dish.

The texture hits that sweet spot where each spoonful feels indulgent yet somehow light enough that you can polish off the entire plate.

The shrimp themselves arrive plump and properly seasoned, complementing rather than competing with the grits. The dish comes together as a cohesive whole rather than separate elements sharing a plate.

Each bite delivers that satisfying combination of textures and flavors that makes Southern cuisine so beloved.

Guests consistently rave about this particular menu item in reviews, often claiming it’s among the best they’ve encountered anywhere. The portion size ensures you’ll leave satisfied, and the quality justifies the price tag and the drive required to get here.

Farm-Fresh Philosophy in Every Bite

The Bee and The Biscuit operates on a simple but increasingly rare principle: source locally whenever possible and let quality ingredients speak for themselves. This farm-to-table approach isn’t just marketing speak here.

You can taste the difference in every dish that arrives at your table.

Fresh, local produce shows up throughout the menu in creative and traditional preparations alike. Eggs come from nearby farms, ensuring that bright orange yolk that signals truly fresh product.

Seasonal ingredients rotate through specials, keeping the menu dynamic and giving regulars reasons to return beyond their established favorites.

This commitment to quality extends beyond just sourcing. The kitchen takes time with each order, which partly explains the wait times during peak hours.

But anyone who’s ever rushed through a meal at a fast-casual chain will appreciate the difference that proper preparation makes.

The restaurant’s location in Pungo, an agricultural area of Virginia Beach, makes this philosophy particularly authentic. Surrounded by farms and local producers, The Bee and The Biscuit has built relationships with suppliers who share their commitment to excellence.

That connection shows up on every plate.

The Valet Experience Nobody Expected

Valet parking at a breakfast spot in rural Virginia Beach? It sounds absurd until you understand the logistics.

The Bee and The Biscuit sits on a property with limited parking space, and the popularity of the restaurant means cars would otherwise be scattered haphazardly across neighboring areas.

The valet service solves this problem elegantly while adding an unexpected touch of hospitality. Staff members greet you warmly as you arrive, taking your keys and parking your vehicle efficiently in designated areas including nearby lawns and gravel lots.

Best of all, the service comes free of charge, though tips are certainly appreciated.

Some guests initially bristle at handing over their keys, especially in such a casual setting. But the system works smoothly, and you’ll have your car back promptly when you’re ready to leave.

The alternative would be chaos, with guests circling endlessly for nonexistent parking spots.

This small detail exemplifies the restaurant’s approach to hospitality. Rather than letting a potential problem frustrate guests, they’ve implemented a solution that actually enhances the experience.

It’s one more way The Bee and The Biscuit demonstrates that they’ve thought through every aspect of your visit.

The Wait That’s Actually Worth It

Be prepared to wait. During peak season and weekend mornings, you might spend an hour or more before your name gets called.

Some visitors arrive at opening time specifically to avoid the rush, while others embrace the wait as part of the experience.

The restaurant has smartly turned potential frustration into opportunity. The outdoor waiting area offers comfortable seating, fire pits for warmth on cool mornings, and board games to keep groups entertained.

An outdoor coffee bar serves hot beverages to guests waiting for tables, turning the delay into a chance to relax rather than a source of stress.

Staff members provide realistic wait time estimates and keep guests updated throughout. The system works efficiently given the constraints of the space, and the friendly attitude of employees helps maintain good spirits even when stomachs are growling.

Many reviewers note that despite initial concerns about the wait, the food quality makes it worthwhile. During off-season or weekday mornings, you might get seated much faster, making those times ideal for visitors who want the experience without the crowd.

Either way, the wait has become part of the restaurant’s identity and reputation.

Breakfast Creations Beyond the Basics

While shrimp and grits might steal the spotlight, the menu at The Bee and The Biscuit offers impressive variety. Omelets arrive loaded with fresh ingredients and creative combinations.

Benedicts get upgraded with options like cowboy-style preparations that add unexpected twists to the classic dish.

Pancakes here aren’t just fluffy discs of batter. Specialties like bacon crumble pancakes and cinnamon roll pancakes transform breakfast staples into memorable experiences.

The portions lean generous, ensuring nobody leaves hungry regardless of what they order.

The restaurant also offers substitutions and accommodates dietary preferences when possible. Servers demonstrate solid menu knowledge, helping first-time visitors navigate the options and make selections that match their tastes.

This attention to service details elevates the entire experience.

Seasonal specials keep the menu fresh for regulars while maintaining the core favorites that built the restaurant’s reputation. Whether you’re a traditional eggs-and-bacon person or someone who loves creative breakfast dishes, you’ll find multiple options that appeal.

The kitchen executes both simple and complex preparations with equal care, proving their versatility.

Coffee Flights and Creative Beverages

The beverage program deserves its own recognition. Coffee flights let you sample multiple specialty drinks in smaller portions, perfect for indecisive caffeine lovers or groups who want to share.

Flavors range from classic preparations to creative concoctions like Cinnamon Toast Crunch lattes and Samoa-inspired drinks.

Each beverage gets thoughtful preparation rather than automated machine dispensing. The salted honey latte has developed its own fan following, with guests specifically requesting it based on recommendations.

These aren’t just drinks to wash down your food but rather carefully crafted complements to the meal.

The restaurant also offers mimosa flights for those who prefer their morning buzz with bubbles. The presentation adds a fun element to brunch, and the variety lets you discover new flavor combinations you might not order on your own.

Hot beverages are available at the outdoor coffee bar for guests waiting for tables, though the selection and presentation differ from what you’ll receive once seated. Inside, drinks arrive in proper glassware with thoughtful garnishes and toppings that make them Instagram-worthy without sacrificing substance for style.

Service That Matches the Food Quality

Great food can only carry a restaurant so far without solid service to back it up. Fortunately, The Bee and The Biscuit employs staff who genuinely seem to enjoy their work and care about guest experiences.

Servers demonstrate patience even during the busiest rushes when tables turn constantly.

Multiple reviews specifically mention servers by name, praising their attentiveness and menu knowledge. Staff members check in regularly without hovering, refill drinks promptly, and handle special requests with grace.

Even when the kitchen gets backed up, servers communicate honestly about timing.

The entire team from valet attendants to hosts to waitstaff maintains a friendly, welcoming attitude. This consistency suggests good management and a positive work environment that translates into better guest experiences.

You’ll rarely encounter the indifferent or rushed service that plagues many popular restaurants.

One notable policy: the restaurant adds an automatic gratuity to all checks. While this surprises some guests, it ensures fair compensation for servers during busy periods and protects against the occasional non-tipper.

The percentage is clearly stated, and guests can adjust if service truly warrants it.

The Cinnamon Roll Phenomenon

A recurring theme in guest reviews involves the cinnamon rolls. These massive pastries have achieved cult status among regulars and frequently get mentioned as must-try items even by visitors who came primarily for savory dishes.

The size alone impresses, but the flavor and texture seal the deal.

Unlike mass-produced versions that taste primarily of sugar, these cinnamon rolls balance sweetness with actual cinnamon flavor and a tender, pull-apart texture. They arrive warm with generous icing that adds richness without turning the whole thing into a sugar bomb.

Many guests order them to share or take home, given the substantial size. They’ve become popular gifts, with people ordering multiple rolls to bring back to family or coworkers.

The restaurant even offers them as standalone purchases for those who want the experience without committing to a full meal.

Some reviewers note these pastries come out quickly compared to main dishes, serving as excellent appetizers while you wait for your entree. Others save them for dessert or request them boxed up to enjoy later.

However you approach them, skipping the cinnamon rolls means missing a signature element of the experience.

Finding Your Way to Princess Anne Road

The Bee and The Biscuit sits at 1785 Princess Anne Road in Virginia Beach, a location that places it firmly in the Pungo agricultural area rather than the tourist-heavy oceanfront district. This positioning contributes to its charm while requiring a bit more effort to reach for visitors staying near the beach.

The drive from Virginia Beach’s main tourist areas takes roughly twenty to thirty minutes depending on traffic and your starting point. For locals from Norfolk or Chesapeake, the journey might be slightly longer but remains entirely manageable for a special breakfast or brunch outing.

Operating hours run from early morning until early afternoon, with the restaurant closing by mid-afternoon daily. They’re closed Mondays, so plan accordingly.

Weekend mornings see the heaviest crowds, while weekday visits during off-season months offer shorter waits and a more relaxed pace.

The rural setting means you’ll trade oceanfront views for farmland scenery and a quieter atmosphere. This location choice reflects the restaurant’s farm-to-table philosophy and connects it directly to the agricultural community that supplies much of its produce.

GPS will get you there without trouble, and the distinctive cottage appearance makes it easy to spot once you arrive.