Restaurants & Bars

Biscuits and Gravy

MSP - Biscuits and gravy report


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 5

MSP - Biscuits and gravy report

Monkusarelius | Apr 11, 2008 09:22 AM

Hello! I’ve been following along forever and am jumping in with my first post--a biscuits-and-gravy report for fellow admirers, especially downtown skyway sleuths.

A couple friends and I had lunch at the Checkered Apron Café in the Lumber Exchange building at 10 South 5th Street, Minneapolis. They are fans of the pot roast melt, but when I saw the biscuits and gravy on the menu, I knew I had to try it. I consider finding even decent biscuits and gravy a win.

Starting with the foundation: the biscuits were quite soft, very close-grained, like a muffin compared to a slice of baguette. Definitely rolled out, pale underneath and flat tops rather than the uneven hilly-top variety. They were cleanly split with a knife, not craggy and pulled-apart.

The gravy was a silky white milk gravy, which had nice fat-grind pepper in it. There were irregular chunks of pinkish sautéed roll sausage, not the square, cut-up chunk sausage that you sometimes find. The sausage is in bigger pieces, rather than tiny bits scattered all throughout the gravy (which is an important distinction since I like to push the sausage to the side and go for pure biscuit and just-gravy bliss. I know. Heresy.)

All in all, a solid biscuits and gravy execution. More on the refined side of the scale than the rustic side (think Bryant Lake Bowl biscuits and gravy.) I think it was $6, garnished with a slice of cantaloupe and a twist of orange. You can order a $1.50 side of pretty good, thicker-cut wheat (or white) toast, and I imagine you could even sling a side order of an egg on top if that’s your biscuits and gravy heaven.

Want to stay up to date with this post?

Recommended From Chowhound