Biscuits and Bourbon
Breakfast restaurant · Henderson ·
Southern-inspired BBQ, bourbon cocktails, and famous biscuits
Southern-inspired BBQ, bourbon cocktails, and famous biscuits
"Though it was created in service to the revitalization of Water Street, industrial chic Biscuits and Bourbon excels at barbecue as well. A rarity at many barbecue spots, sauce options here include Carolina gold (a mustard-based out of South Carolina). Creative spins on sandwiches include a French dip made with thin pieces of tri-tip, a Philly with chopped brisket, and both a smoked brisket hoagie and a hot link hoagie. Of course — as the name suggests — biscuits and bourbon also play starring roles on this menu." - Janna Karel, Eater Staff
"Do start any meal with a basket of biscuits with jams and butters, all of which change frequently. Then order stacks of pancakes, French toast, or fried chicken and waffles for breakfast, or stick to a brisket sandwich, hot link hoagie, or smoked BLT. The restaurant offers its barbecue dishes to go by the pound." - Susan Stapleton
"A Water Street Henderson spot that now serves breakfast daily from 8 to 11 a.m., offering classic and Southern-inspired morning items including a two-egg breakfast, biscuits and gravy, fried chicken and waffles, brisket potato hash, cinnamon French toast, pancakes, and biscuit sandwiches." - Susan Stapleton
"The Nevada Gaming Commission is expected to approve eight machines to be installed on the bar top at self-described 'boutique' barbecue restaurant Biscuits and Bourbon." - Bradley Martin
"A rotating array of flights of jam and baskets of biscuits highlight the menu at Water Street’s new Biscuits & Bourbon that opened in September. The restaurant also features barbecue dishes and sandwiches. Look for pulled pork, St. Louis ribs, brisket, and pork belly burnt ends with a choice of sauces including ancho sage vinegar, Hendertucky white, golden mustard barbecue, bourbon brown sugar barbecue, and desert hot barbecue. Most barbecue meats are smoked for at least eight hours by pitmaster Matt Coleman." - Susan Stapleton