"Service is excellent. I will go out of my way to come to this coffee shop. Literally all of the energy you could want in your local coffee spot. Brylee, Paris & Nick have gotten me through more than they know, with their delicious coffees, warm kindness & attention to detail. They treat their regulars like royalty here. Also, low key the best mocha in the city, it’s made different, trust me! There is a lot of good coffee around, but It’s worth a trip to grit in Scotts! Get to know the staff. The only downside is sometimes I’m late to work because I would rather be here. It has become my safe space, where I want to begin what I know will be a challenging day or come to celebrate my wins, the place I want to be when I’m down or where I need to get some work done I’ve been putting off. What more could I ask for? Thank you Grit ☕️💛"

"Great little coffee shop with open and airy space. Espresso is not too sweet and breakfast sandwiches don't look like much but are tasty and the potato rolls they come on are beautifully soft."

"Amazing find. While in town for midcentury shopping, we stumbled across this coffee shop. Based on their reviews I had to stop and try their pour over. Wow. They were serving their single origin Dominican Estate coffee. The lady making the drinks was very informative and helpful-she heard me asking the staff member at register questions and jumped in (while making a half-dozen drinks) to assist and respond. The pour over was so good, I bought the beans to take home! Great staff. Great interior and vibes. Amazing coffee."

"The coffee is all right, it’s reliable, but I return due to the hospitality of the staff and consistency of the product. Both the folks with short/shaved hair have been incredibly hospitable, as has everyone I’ve ordered with so far. Very grateful for a third space that is so inviting."

"Shockingly bad experience and blatant early shutdown while customers were still being served. On Saturday 11/29 at 4:15pm, our party walked into grit coffee in Scotts Addition 45 minutes before the posted 5:00pm close to order a few drinks. The employee at the register (a red-headed, freckle-faced woman) was already counting cash as we approached, which was our first clue something was off. We attempted to order 2 maple hazelnut lattes from the featured specials board. She informed us they were “out of maple” and refused to open or prepare more syrup, despite still being open for nearly another hour. So we settled for 2 hazelnut lattes. We also ordered a drip coffee, and again were told we could only have 12 oz instead of 18 oz because they “didn’t have enough coffee.” Even though closing time was 45 minutes away, she was unwilling to brew a fresh pot. Let me repeat that: out of coffee… 45 minutes before closing. Then came the most unbelievable part. We pulled out cash to pay, and she told us she couldn’t accept it because she had already closed the register again, 45 minutes before closing. No apology. No acknowledgment of how absurd this was. She simply didn’t care. The person behind us paid by credit card. We ended up giving them cash and having them pay for us, just to complete our order. Meanwhile, the shop still had a line of customers, and at least 10 people sitting inside actively drinking coffee. This employee was clearly shutting the store down early, turning away reasonable requests, and eliminating payment options for guests - all well before the business was actually closed. To the owner/manager: this is not a supply issue. This is not an “end of day slowdown.” This was an employee who had mentally clocked out long before your customers were done being customers. It was rude. It was lazy. It was shocking. And it reflects terribly on your brand. This shop wasn’t just “out of maple.” It was out of coffee, out of courtesy, and apparently out of guest service altogether. I hope management takes this seriously, because if this is how your business is being run nightly, you’re losing far more than syrup and beans - you’re losing customers for good. I will not be back, and I’d strongly advise others to check the time you actually close versus the time your staff decides to close before bothering to come in."