"Biscuits loaded with meats and sauces are as commonplace as mosquitoes in the South, but their deep pleasure hasn’t quite caught on in the Northeast beyond brunch. Texas-raised chef Treva Chadwell’s brightly colored, laidback cafe allows customers to build their own biscuit sandwiches. To get started, opt for egg or chicken-fried steak and throw on pimento cheese or sausage gravy — or any combination therein." - Paul Schrodt
