Last night, we participated in the Bon Appetit Grub Crawl, a tour of four restaurants in Carroll Gardens, Brooklyn. We served mini biscuits with salted molasses butter and rhubarb jam, pimento cheese and cracklin’ crackers, Surreyano ham and boiled dressing, New York’s best fried chicken, and buttermilk panna cotta with strawberries and orange flower water. We also served two wines on tap, rose from Lieb Family on the North Fork and dry riesling from Thirsty Owl Winery in the Finger Lakes. Good times and lots of nice peeps!
The housemade spreads with today’s biscuit box are salted molasses butter, cranberry compote and apple butter.
It’s brunch time! Our biscuits and gravy—authentic, delicious and not very pretty.
Champ, sous chef and reluctant biscuit model.
Stephanie, walking the biscuits she just made from Smith Canteen to Seersucker.