The Right Fluff

The Right Fluff

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In the world of delicious, crumbly, buttery, bread-like things that are typically, but not always, eaten at breakfast and topped with other delicious things, biscuits easily nab a top-five slot.

Maybe even a top-three.

And so it’s our duty to bring you tidings of Burnside Biscuits, your garden-variety biscuit and barrel-aged-cocktail Southern spot, now open in Astoria.

The background here involves folks from Bareburger, Il Buco Alimentari and Jean-Georges getting into the biscuit game and naming their biscuit-serving spot after the greatest Civil War general in the history of facial hair.

The foreground is a vast Grandma’s-kitchen-meets-diner-type space, filled with blackened catfish, fried chicken, roast beef, redeye gravy, pimento cheese, eggs… All of which go on or with biscuits made with duck fat (many photos of these things are here).

Additional foreground: in terms of biscuit establishments, you’ve got to admire the drink lineup, which includes a Ramos gin fizz, 14 New York–brewed beers and three-month-barrel-aged Negronis and Manhattans. 4am weekend closing times and DJs will eventually make their way here, too.

But in the meantime, biscuits.

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