The shaved brussels sprouts salad with hazelnuts, parmesan and lemon vinaigrette was a fight for the last bite good. The biscuits and gravy is just as good as that day three years when we met Karl. I lean toward savory food, so this will be my choice on my next visit, but with sunny side up eggs. We would both stand in line to go back for that dish.
I’ve made my own burger biscuit with bacon jam in the past with a smidgen of peanut butter, and if you’re not local and can’t get to Biscuit Love, you might consider trying this recipe.ĭoug had Blacklock Hash, a fantastic medley of Alma’s skillet potatoes, smoked sausage, peppers, onions and eggs. Quite good, filling and a great flavor combo. It’s a beef burger with pimento cheese and bacon jam, served on a biscuit. I’ve only had breakfast items in the past, so I ordered the Wash Park Burger, even though it was still technically breakfast time. The wine is from a Tennessee winery, Reedy Creek Vineyards and Cellars, and I like intentional local offerings. There are cocktails, beer, and wine for the brunch crowd, and espresso, cappuccino and lattes for us coffee lovers. The classics we’ve come to love on the Biscuit Love truck remain on the menu, but now there is so much more.īefore I tell you what we had, I want to say congratulations as Bon Appétit named the East Nasty (the fried chicken on a biscuit with gravy) the best sandwich in america. My only complaint is the lighting, which is a bit depressing and doesn’t show off the design or the food very well. There is spacious outside patio that is just lovely, nestled between tall condo buildings. The restaurant is styled very beautifully, with large ceilings, a chic industrial feel with warm wooden shelves and tables to cozy it up. Ordering takes place at the counter and you’re given a number for your table. As we moved through the line, we were given menus.
#Biscuit love plus
Retro Rose (my mom) is 80 and went inside and was accommodated with fresh water and a chair so she wouldn’t have to stand in line in the 90 plus degrees. The line was long, but moved very quickly. We visited often over the years as we watched his business transform from a borrowed truck to a silver bullet and now brick and mortar. It’s still on the menu and it’s an all out winner. Doug can’t get enough of the Gertie, a biscuit with chocolate gravy, peanut butter and caramelized banana jam with a pretzel crunch. A few weeks later, we hunted down the Biscuit Love truck and discovered that Karl had a good sense of humor and a talent for combining biscuits with non-traditional ingredients in the most whimsical way.
The biscuits and gravy were traditional and comforting, and it was the first time I ever liked sausage gravy. The Biscuit Love Food Truck was only six weeks old and I told Karl Worley then that he and is wife Sarah were going to be a big success. It was only three years ago when I first tasted biscuits and gravy at a food event and fell in biscuit love. A mixture of local urbanites and tourists, Biscuit Love is there to bring a bit of modern day comfort food to the hungry and the hung over.
Once a food truck, Biscuit Love is now located in a smartly decorated building, successfully attracting large lines out the door and down the street, reminiscent of another breakfast place in town that serves pancakes. I feel especially proud of the Biscuit Love Restaurant, located in the Gulch, a cool renovated urban area of Nashville.
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