Sunday, December 03, 2006
You have competition.
Mind you, you still reign supreme in the Biscuits & Gravy category but we have found a competitor that is hot on your heels.
Thursday night we pulled into Nashville and stayed with my cousins Ann & Mark. They have a gorgeous house (GORGEOUS – like, This Is The Kind Of House I Could See Myself In With The Proper Income gorgeous) that’s still very comfortable and home-y. We visited over a delicious dinner of mahi-mahi, potatoes, and salad with a cherry pie that we picked up on the way into town from Loretta Lynn’s Country Kitchen. (Did she and Elvis have some sort of affair or something? Because there was A LOT of paraphenalia re both.)
In my travel notes, I had the Loveless Café highlighted since I heard wonderous things about it, specifically about its biscuits and gravy. Because of this, I wanted that one last brunch of your (& Alton’s) version that you so willingly/thankfully made for us…okay, maybe not because of the café but using research as an excuse to dine upon such artery clogging bliss makes me feel a little less guilty.
While heading to my cousins’ place, it dawned on me that their place was off of Hwy 100 - just like the Loveless Café, so I asked about it over our healthy dinner. Turns out, they go rather frequently and were up for going for breakfast on Friday.
The place is darling – warm and friendly with a strong country vibe that doesn’t feel too hokey (not that that’s a bad thing). We sat down, ordered the Family Breakfast #1, and awaited the delivery of four small but powerful biscuits and that came with three types of homemade jelly/preserves…and butter, of course.
Then the rest of our food came quickly and deliciously.
So basically your gravy trumps theirs hands down, I mean, theirs is good and all, really good if I hadn’t had yours, but you know I like a little gravy with my sausage whereas their gravy to sausage ratio is heavier on the former. The biscuits on the otherhand give yours a run for their money. They’re not as flaky and not as large, two big drawbacks, but the salted-buttered-tops are a very nice touch.
Still though, yours still win…though maybe you & Stef need to head east to make some in our future kitchen just to maintain your title.
Just a thought.