Cuisines:
Southern/Creole/Cajun, Bakeries
Pastries overburden the antique case up front—big almond–orange blossom–blueberry buttermilk cakes, triple chocolate chip cookies, biscuits filled with raspberry freezer jam—and yes, they taste as moist and sumptuous as they look. This laid-back breakfast-lunch spot on 15th is a teensy shot of the Carolinas, by way of owner-baker Heather Earnhardt’s Southern heritage. If close tables and drafty quarters sometimes compromise comfort, her food sure doesn’t: Biscuits, the rightful specialty of the house, crackle thickly at the edges and surrender to fluffy interiors that melt away on the tongue—pure pleasure when piled with soft egg and cheese and Benton’s chewy bacon, or with fat chunks of expert fried chicken, sharpened with aged cheddar and flooded over with fiery sausage gravy. Dinners happen family style, Friday nights only: four courses that roam across Dixie. Hope for Creole anything.
Updated 12/19/2012
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