Biscuits and Gravy in NYC?
I want nothing more on the weekend post-hangover than some good ol' biscuits and gravy.. anyone know of any in Manhattan?
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13 Comments:
you need a southern or southern-trained girlfriend.
susanova at 3:13PM on 01/08/09
http://blondieandbrownie.blogspot.com/2009/01/sunday-brunch-biscuits-gravy-cometh.html
kathryn at 3:25PM on 01/08/09
thanks kathryn!! people like you make this site awesome
andeerew84 at 4:10PM on 01/08/09
At my house. I make 'em just like my gram did.
chisai at 4:29PM on 01/08/09
Biscuits and gravy often at my place. I love them and make them just like my gram did. Nice to see that restaurants are discovering what southerners have known forever. I mean, really, you can't beat them for Sunday breakfast.
chisai at 4:40PM on 01/08/09
I like one of the comments on that link that Kathryn posted:
"'Biscuits and Gravy' and 'New Yawk City' = OXYMORON.
Kind of like saying where can I get some good barbecue in NYC. Ain't gonna happen.
BUT, biscuits and gravy (redeye, sawmill, or sausage) are easy to prepare at home -- and light years better than anything you find in a NYC restaurant.
Get cookin'. That's what we Southen' folks do, after all."
--------
AMEN!!
Southern_bella at 5:21PM on 01/08/09
I didn't realize it was a Southern thing until shortly after I moved to New York. Never found any.
The gravy is super easy to make, and if you're a biscuit-phobe, I can vouch that Pillsbury Grands, smothered in gravy, will suffice.
renzata at 8:51PM on 01/08/09
Right, because Southern people never move to NYC and open up restaurants, nope.
kathryn at 8:56PM on 01/08/09
had biscuits and sausage gravy this weekend at back forty. they were good, but the chicken and waffles were better.
bionicgrrrl at 1:24AM on 01/09/09
It's not that you can't find them in NYC, just not in lower Manhattan. I'm sure one of the many quality soul food joints in Harlem would have 'em. Sylivia's?
JustinH at 10:05AM on 01/09/09
I am a fan of the biscuits and gravy, at Old Devil Moon. I was also born and raised in New York, so while I know its nowhere near the best I've had, it more then satisfies the craving when I'm not down south.
mediocrepop at 12:19PM on 01/12/09
The chef at the former Black Sheep restaurant in the west village served it as a brunch special, and gave me his recipe. He used Pillsbury's Flaky biscuits ("better than home made, and easier") and while they were baking, the sausages were in a cast iron pan simmering away. He'd tear the meat to give it the kind of texture where the sauce would stick. After the meat was cooked, a tablespoon of flour was stirred in, then a tiny drop of liquid smoke, not too much, some warm water, and some half and half till the sauce reached the right consistency. He'd season with salt, pepper, and a grate of fresh nutmeg. The biscuits, ready by then, were torn open to let the sauce invade them. He said the plates, though generously stacked, always came back whistle clean.
mymymichl at 11:56PM on 01/13/09
I hate to be the guy to point this out, but only someone living in New York City would ever say that Pilsbury Flaky Biscuits are better than homemade and easier. I can only assume that the problem is that this person has never had a proper homemade biscuit. And nutmeg on my biscuits and gravy, please, that is like putting sugar in grits or cornbread. Oh wait, y'all do that up north too. What a crazy and awful place it must be to live.(haha)
chef_mike at 1:12AM on 03/30/09