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An Entire Portion of the Menu at the Wandering Goose is Dedicated to Biscuits

Biscuits with oysters and bacon, biscuits with fried chicken, biscuits with peanut butter, banana, and honey...

By Christopher Werner September 11, 2012

A taste of things to come at the Wandering Goose. Photo via Facebook.

Biscuit obsessives (guilty) have a momentous day ahead of them. Pastry immortal Heather Earnhardt sends word that on September 26 she's busting out the butter at The Wandering Goose, her long awaited 15th Avenue restaurant.

The menu highlights what Earnhardt does best: southern. Breakfast items include braised beef brisket with poached egg and potato; spicy gravy and grits over pork loin; slow cooked barley porridge. Pimento mac and cheese and braised greens accompany a fried chicken dinner for two.

And then there are the biscuits. 

A majority of the menu is apportioned to biscuit sandwiches. Traditionalists can have one slathered with butter and jam (a lot of butter and jam), and then lordy do things get creative. There's the Oyster BLT, complete with bivalves fried and dressed in pepper jelly. Peanut butter, banana, and homemade honey make for Big Trouble. The Aunt Annie's is fried chicken, bread and butter pickles, more of that honey, and house mustard.

There are others, which you can sample starting the 26th between 7am and 4pm. It's also worth noting that on Tuesday nights Earnhardt will host baking classes, and for Friday evenings she's organizing southern suppers.

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