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Biscuit & Branch Opens in the Short North

Lauren Sega Lauren Sega Biscuit & Branch Opens in the Short NorthPhoto by Walker Evans.
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After a few expected delays, the Short North’s southern comfort food concept Biscuit & Branch is open for business tonight.

The breakfast-all-day joint, situated at 685 N. High St. has a menu featuring “a lot of biscuits, a lot of breakfast food, a lot of fried chicken,” said Culinary Director Paul Yow.

They’ve been testing some of the dishes at owner Tony Selimi’s other restaurant, Westie’s Gastropub in the Brewery District. Their crowd-pleaser, the Flytown Hot Brown, combines mac and cheese, griddled turkey, barbecue bacon and tomato gravy. They have some lighter menu options, including their oatmeal and Greek yogurt parfait, but for the most part, come with the hunger pangs.

For sharables there’s a literal bowl of biscuits; on their Breakfast All Day menu they have items like the Daddy Frankie (biscuit, beef tenderloin, cheese grits and scrambled egg); and for “supper,” guests can try from offerings like Charleston Paella (shrimp, crab, spicy chicken, red peas, sofrito, Carolina gold rice and garlic sauce) and The Specialist (biscuit, beef, bacon, pimento cheese, lettuce, tomato, bread, butter pickles and comeback sauce).

A chef’s tasting menu will appear within the next few weeks as well as a Sunday brunch buffet, but for now Yow said they’re focusing on feeling it all out. That’s how hours are working as well. Starting with an 11 a.m. opening, they’ll close at 10 p.m. Sunday through Wednesday and stay open late Thursday through Saturday. Yow said for now they’re thinking a 2 a.m. closing time on those days.

For more information, visit http://biscuitandbranch.com.

Biscuit & Branch Culinary Director Paul Yow and Chef Glen Steele.

Biscuit & Branch Culinary Director Paul Yow and Chef Glen Steele.

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