Biscuits ’n’ Gravy Friday, February 21, 2014
And every kitchen in town makes them. How they make them is the only thing that differs, and really, the only thing that matters.
Here’s how ours work: We take a pair of homemade biscuits, slice ‘em in half and ladle ‘em generously up with some from-scratch sausage gravy.
Then we cook up a pair of made-to-order eggs and plate ‘em with a burrito-sized mess of hash-browned potatoes, which we shred fresh on the regs every morning.
And that’s pretty much it. Simple. Classic. And awfully ample.
So the next time you find yourself hungry enough to eat your weight in gravy (or if you’ve cued up the sad shambling trombone music that scores all adult-sized hangovers), drop by, tuck in, and let us take care of you, because we’ve got exactly what you need.