Including the word 'love” right there in the middle of their name is Karl and Sarah Worley's way of saying it all: They're crazy for biscuits. But the warm fuzzies extend far beyond the brand. During the three seasons they operated their super-successful Biscuit Love Truck, the chef couple gained a fan base of countless smitten followers. When the Worleys announced last spring that they would be putting the 'truck” part of Biscuit Love to bed in order to realize their dreams of a full-service brick-and-mortar restaurant, those followers only clamored for more. Biscuit Love Brunch opened in The Gulch in Januaryand there have been lines out the door ever since.
The fast-casual setup closely resembles what you'd experience at the truckstand in line to place your order, then wait for the food. You'll still find truck staples like the East Nasty (fried chicken and sausage gravy on a biscuit) and the Lindstrom salad (shaved Brussels sprouts, hazelnuts, Parmesan, and lemon juice topped with two poached eggs), but there's also a basic egg plate with a choice of bacon or sausage (request the Chronic Bacon, which is slathered in brown sugar, red pepper, and black pepper before it's fried) and the Bill Neal, an authentic shrimp-and-grits named for the man credited with creating the dish at Crook's Corner in Chapel Hill, North Carolina.
If you've never tried a Biscuit Love bonut, drop everything and get there now. Made from leftover biscuit dough, the sweet treats are rolled in sugar and served with a lemon curd mascarpone over blueberry compote. It's a dish that Karl made for Sarah the first time they celebrated her birthday as a couple and then became a family tradition. They've also expanded their biscuit menu: There's the original 'angel” recipe, which is a vehicle for sandwiches; buttermilk, which goes with the dishes where the biscuit is a side; and beaten biscuits, which have more of a cracker-like consistency and are served with the ham offerings (more on that in a minute).