Mark this moment.
Breathe it in.
Remember what life was like.
Because after this, you’ll never be able to say the words “This town doesn’t have any 24-hour biscuit places” ever again.
Hallelujah.
This is Empire Biscuit, a place where delicious, crumbly biscuits are available every single minute of the day. It’s opening Wednesday.
A steel countertop with a couple tables along the window. One communal table in the middle. And ash wood everywhere. That’s all this is. And it’s enveloped by the smell of biscuits—that knee-weakening butter aroma. Biscuits with pumpkin pie spread. Muffuletta biscuits. One called the Bright Crew with oxtail jelly and arugula-and-fennel butter. One with french toast butter. My God. The french toast butter.
And the best part: it never closes. It’s just a never-ending source of caloric virtuosity you’ll hit up for breakfast. Then—sure, why the hell not—lunch. Then go out on a limb with a sausage-gravy biscuit for dinner. Then... somewhere else for some non-water imbibing.
... And we’re imbibing.
... Still imbibing.
And... we’re back at Empire. It’s 4am. They’ve got a gravy called Redeye made with coffee and tasso.
Believe it or not, it goes on a biscuit.
Breathe it in.
Remember what life was like.
Because after this, you’ll never be able to say the words “This town doesn’t have any 24-hour biscuit places” ever again.
Hallelujah.
This is Empire Biscuit, a place where delicious, crumbly biscuits are available every single minute of the day. It’s opening Wednesday.
A steel countertop with a couple tables along the window. One communal table in the middle. And ash wood everywhere. That’s all this is. And it’s enveloped by the smell of biscuits—that knee-weakening butter aroma. Biscuits with pumpkin pie spread. Muffuletta biscuits. One called the Bright Crew with oxtail jelly and arugula-and-fennel butter. One with french toast butter. My God. The french toast butter.
And the best part: it never closes. It’s just a never-ending source of caloric virtuosity you’ll hit up for breakfast. Then—sure, why the hell not—lunch. Then go out on a limb with a sausage-gravy biscuit for dinner. Then... somewhere else for some non-water imbibing.
... And we’re imbibing.
... Still imbibing.
And... we’re back at Empire. It’s 4am. They’ve got a gravy called Redeye made with coffee and tasso.
Believe it or not, it goes on a biscuit.
