CHARLOTTE — A growing restaurant chain that dishes up brunch with a Southern flair expects to open its first of several locations in the Charlotte market next year.
Kentucky-based Biscuit Belly bills itself as a “craft casual” spot with a menu centered around its scratch-made biscuits — a recipe perfected by acclaimed chef Tavis Rockwell, according to the restaurant’s website.
Aside from its gourmet biscuit sandwiches and gravy-smothered biscuits, offerings include pancakes, parfaits, a classic breakfast plate with eggs, meat and potatoes, and “brekkie bowls” — home fries or cheese grits topped with vegetables, goat cheese and a poblano-tomato sauce. And, in a nod to its home state’s spirit-making heritage, some flavors are complemented with bourbon-infused maple syrup or cream cheese.
The company has signed a franchisee to open six restaurants in the local marked, with the first two at 1949 E. Seventh St. in Charlotte’s Elizabeth neighborhood and 2147 W. Highway 160 in Fort Mill.
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