Biscuits and Gravy are Delicious

Stop licking the screen; this is just a photograph. Rolf Hagberg really captures it well, though, doesn't he?

Stop licking the screen; this is just a photograph. Rolf Hagberg really captures it well, though, doesn’t he?

Bacon and guacamole. Bleu cheese and grapes. There are a lot of good “BG” combos in the history of dining, but none quite like biscuits and gravy. Back in the olden days, we had biscuits and gravy on our menu, but took it off when we realized nothing about it was homemade. Our solution? We locked Louis and Tom in the walk-in freezer until they produced something up to snuff.

“It was really cold,” Louis says.

No matter. The new special, only available Saturday and Sunday, was worth it. We start with fluffy house made buttermilk biscuits and then add homemade sausage country gravy made with organic flour and Dahl’s Dairy butter.

“Biscuits and gravy is a classic diner food for breakfast,” Louis says. “We wanted to take it up a notch by doing everything from scratch.”

“Everything” here means far more than just biscuits and gravy. You can get it plain, or go further with avocado, tomato, and country-fried chicken breast. The chicken is from Gerber Amish Farm, marinated in buttermilk, and dredged before being fried to order.

If you’re really extreme, you may want the deluxe version, which has melted cheddar cheese, Jones Farm sausage patties, and the fried chicken. We suggest pairing this with our red flannel hash and probably a nap.

But hurry. You can’t wait until the end of the weekend, because we might be gone. Louis says it’s first come, first served with these.

“We make about 60 orders a day,” Louis says. “When they’re out, they’re out.”

 

Posted in New Item on December 27, 2014