Scratch Pizzeria (3450 Pilot Knob Rd., Eagan, 95, ) The former owner of Cooper's in Eagan branches out with pizza, pasta and more in a space that once housed a Leeann Chin.Also on the menu: a couple 'Bomber' sandwiches loaded with Italian beef and meatballs. S., Bloomington, ) This new Bloomington spot for pizza, apps and salads to-go makes 10- and 14-inch pies. Both locations are open daily for lunch and dinner. 80th ½ St.) with a bright and lively dining room and Hakata-style Tonkotsu soup by head chef Sam Lin. The original restaurant opened just over a year ago in Bloomington (2137 W. 42, Burnsville, ) Itton Ramen & Japanese Street Food just opened its second location. Itton Ramen & Japanese Street Food (1000 County Rd.Its decidedly 'un-fussy' offerings include martinis, old fashioneds, Sazeracs and Negronis - all $12 (modest by North Loop standards). The drink menu is being run by Ruby Langworthy, previously of Young Joni. 1st St., Mpls., ) At this new music club, former Grand Café proprietor Jamie Malone oversees a mostly snacks-style menu that includes a vesper board, prawn skewers and baked gnocchi, plus some true German touches such as chicken schnitzel and pretzels. And we'll roll more things out - soups and salads - even on a biscuit! I think that would be fun. We want to be like more of a brunch, lunch and breakfast spot, and ours are more fork-and-knife.

'We love Early Bird,' she says. 'We were customers there! They're just so different than what we are. As they've already seen from higher-than-expected turnout, there's a demand for more biscuits in the city, and there's room for everyone. Last Friday, the second day in business, she estimates she made 150 biscuits, but knows she's ramping up to a production of 300 or 400 daily. The couple then decided to bring biscuits and Southern staples to the Fan, 'and not just because we loved ,' she says. 'Bryon and I are both from Southwest Virginia, and I grew up on biscuits and gravy almost every day of my life, so I felt really tied to it.'Ī biscuit tour of roughly 20 restaurants - many of which were in North Carolina - helped inform Nicole Jessee's practices, which currently include rolling 12 biscuits in each batch and utilizing shortening. Would it become a Shyndigz prep kitchen? What if they made their own ice cream there? They waffled, but a visit to Norfolk's Handsome Biscuit sealed the deal about two and a half years ago, with the restaurant's owners offering advice and business insight to the Jessees' new venture. The biscuit space sat vacant for years while the Jessees debated its use. You'll also find beer and a full espresso bar, and sides such as cheese grit tots, house-made pickles and pimento cheese. Within the next year, the team hopes to plant a garden in the green space next door so that The Fancy Biscuit and Shyndigz concepts can all feature fresh fruits and vegetables that are grown onsite. And there's more than biscuits tried-and-true recipes from the Jessees' catering days make appearances in the form of tomato pies and daily quiches, plus a few sauces here and there. For now, the restaurant is only open for breakfast and lunch Wednesdays through Fridays, but as soon as next month, the spot will open on weekends and offer more brunch fare including mimosas and sake, and maybe even a Bloody Mary bar. Guests can deviate from the 'Fork & Knife' section of the menu, where biscuits come decked out with fried chicken, goat cheese, pepper jelly and more, and build their own creations using toppings such as egg, sausage and Agriberry Farm jam. They're colossal towers and so impressive, in fact, that when my Big Apple biscuit arrives at the table, a stranger leans over from the bar and asks if he can take a photo before I dig into it.

In a city that seems to run on biscuits, those of the Fancy variety separate from the herd by coming stacked with piles of slaw, fried chicken and collards, and swimming in ladles of tasso ham gravy. Jessee and her husband and business partner, Bryon Jessee, found partnerships in Shyndigz managers William Thompson, Jesse Jarvis, Josh Whaley and Britt Altizer, who all help bring piled-high buttermilk biscuits to the table. Fortunately, The Fancy Biscuit is a team effort. But these early hours are altogether new for her, especially given her previous shifts, which often extended beyond midnight on weekends at Shyndigz. Cary St. - she's no stranger to time in the kitchen. Each one counts for the co-owner of The Fancy Biscuit who is, at least for now, the restaurant's sole biscuit roller. 'We've always been accustomed to the later nights, so it's been a big switch.'Īs a former caterer and an owner of Shyndigz and Shyndigz 2go - the dessert concepts sitting adjacent to the new biscuit-centric spot at 1831 W.

'It's all about those extra minutes,' she says with a laugh. Yesterday morning, Nicole Jessee set her alarm for 4:49 a.m.

Handsome biscuit labor day hours