A minor complaint: The sprouts could have been more finely shaved - a few pieces were hunky and tough. It's a delicious juxtaposition of cool and warm, coarse and smooth, the yolk spilling over the salad. The Lindstrom offers a more contemporary spin - shredded raw Brussels sprouts, hazelnuts and Parmesan in lemon vinaigrette, crowned with two poached eggs. You can get them as a side, or in the Blacklock Hash - nestled in a personal cast iron skillet heaped with sautéed onions, peppers, smoked sausage and a sunny egg. "Like my mama used to make 'em," said diner Paul Martin. The sauce is distinguished with Tabasco hot and lemony tastes, the grits ladled with slivers of bacon, mushrooms and green onions, peppery pink shrimp sautéed to the right pop.Īnd then there's Alma's Potatoes, discs sliced thin and fried golden. The shrimp and grits, called the Bill Neal, is an homage to the legendary chef of Crook's Corner in Chapel Hill, N.C., and adheres to his recipe. Vegetarian is lavished with two eggs, fresh cooked greens and the sweet umami of sun-dried tomatoes in tomato gravy. Say you don't want biscuits? Unthinkable at Biscuit Love, but possible.Ĭheese-laced grits are spoon-creamy, and, as an entrée, come two ways. That compelling combination of berries-biscuits-mascarpone reappears on the Biscuit French Toast, where the egg-dipped biscuit rounds take the place of traditional sliced bread, soaking up the fruit, cream and syrup beautifully.īiscuits and more biscuits! The tender, flaky wonders are at the heart of most BL dishes, including the Southern Benny - stacks of shaved ham, poached eggs and sausage gravy - and the Wash Park, a juicy grass-fed beef burger dolloped with pimento cheese and bacon jam. The combination of warm sugar-crusted pastry with tart berries and silken cream puts this confection in the Dangerously Good category. Or the Princess: Nashville hot chicken, pickle, mustard and honey on a biscuit.īut you will want to try many of their other goodies, starting with the "bonuts." Five rounds of fried biscuit dough sit in a puddle of blueberry compote, each topped with swirl of lemon mascarpone. ("The restaurant's like the truck with no wheels" is the endearing claim.) I know many who can't imagine ordering anything but the East Nasty: a fried chicken thigh and cheddar stuffed biscuit, napped in rich sausage gravy. No worries: The signature biscuits that made their food truck much loved are prominent on the menu. In expanding their mobile business to bricks-and-mortar (done in partnership with Fresh Hospitality), Karl and Sarah Worley have expanded the offerings. And soon after you sit down, the Biscuit Love staff is bringing your Octane coffee, your plate of "bonuts," your bowl of stone-ground grits, your skillet of fried potatoes, peppers, sausage and eggs. It moves fast - really fast - at this Gulch eatery, but allows enough time for you to consider the menu and form your game plan.īy the time you place your order at the register and pay, there's a table for you, ready and waiting. Don't be daunted if you see a conga line of folks snaking along the counters, around the harvest table and out the front door at Biscuit Love.
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