Biscuit head menu full#
While the Asheville Biscuit Head locations serve only beer and wine, the Roys are hoping to feature a full bar in Greenville that will serve the restaurant's famous mimosas with fresh squeezed fruit juice, bloody marys and more. The Roys plan to use local coffee roasters and local creameries to produce their menu of unique drinks.
"We're condiment freaks," Jason enthused.īiscuit Head also features a well thought out coffee program. Local honey, local molasses, Sriracha honey, infused butters, grapefruit jam, lemon curd, cayenne marmalade, amaretto marmalade, chocolate, granolas. The serve-yourself setup means you can create your favorite combination from a rotating selection of about 12 different items. Yes, there is an entire bar of toppings for your biscuit. Of course, any conversation about Biscuit Head would be remiss not to discuss the restaurant's jam bar. They plan to use as many locally-produced items they can from honey to coffee and sausage. The Roys plan to carry that creative spirit over to Greenville too, with some city-specific items. "Oh, and now s'mores bacon is one we've done that blows the top off of it. "We've done Pop Rocks bacon, we've done strawberry Sriracha," Jason said. Think of the most out there idea and then ratchet it up a notch. The menu item is best described as thick cut bacon made any conceivable way you could imagine. Biscuit Head features a bacon of the day as well. "We like to contrast."Īnd the fun doesn't end there. "I'd say it's a really fun brunch spot where traditional meets the non-traditional, and the expected meets the unexpected" Carolyn said. The unique offering was featured by Eater last year. Not sure which to order? Try the gravy flight, which is your choice of three sauces with 1 ½ biscuits. The choices range from traditional sausage and espresso red eye to a smoked tomato creole and a vegan sweet potato coconut.
Biscuit Head features not one, not three, but seven gravies every day. That fun extends to other parts of the menu as well. "We have things that people are familiar with and we also try to open people's eyes to a different way to eat too," Jason said. Biscuits are served cat head size, with things like fried green tomatoes, fried cat fish, buffalo hollandaise, sweet potato butter, Sriracha slaw, kale salad and pulled pork. The Biscuit Head menu is inspired to say the least. Biscuit Head, which the couple opened in West Asheville in 2013, has gained quite the following for its massive sized biscuits and the restaurant's unique approach to the Southern staple. "Over like Knoxville or Charlotte or any other place, Greenville just seemed like the most fun."Īnd Greenville is all the luckier for the Roys' decision. "Greenville is so close and it's such a fun town that for us it was a no-brainer," Jason said a day after the announcement of Biscuit Head's expansion. Construction will begin in 2015 and the Roys hope to open in early 2016. Monday, Biscuit Head became the first announced retailer to occupy the South Ridge development at the corner of Church Street and University Ridge. Jason and Carolyn Roy, who own two Biscuit Head locations in Asheville, said Greenville had long been on their radar as a place to open a third restaurant. Owners of the Asheville-based restaurant that is expanding to Greenville next year said they were attracted to the city's vibrant culture and budding food scene.
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