Greensboro, NC (Vocus/PRWEB) February 15, 2011
The cover of the January/February issue of Saveur magazine invites food aficionados to “Savor a world of authentic cuisine.” Its pages tempt affluent readers with advertisements of luxury autos, exotic travel destinations, pricey imported wines and obscure cooking ingredients. And its 2011 “Saveur 100” list of “chef-recommended tools, tricks of the trade, must-visit restaurants… and much more” includes a culinary mainstay savored every day by thousands of North Carolinians and Virginians—Biscuitville restaurants.
Biscuitville restaurants may be new to the pages of Saveur, but it has become a virtual institution in central North Carolina and southern Virginia, where the brand has been growing since it was founded in 1966. With a batch of biscuits baked fresh every 20 minutes from scratch-made dough that was rolled and cut by hand, Biscuitville has earned a loyal following of connoisseurs who know a true, generations-old family recipe Southern Biscuit when they taste one. Staple menu items at Biscuitville are traditional southern favorites—sausage biscuits and biscuits with bacon and gravy—but those with more eclectic tastes can also get biscuits made with various combinations of ham, egg, cheese, chicken, pork chop, BLT and even “Ultimate” biscuits with double the meat and cheese.
Biscuitville takes its place on the “Chefs’ Edition” of Saveur’s annual foodie honor roll courtesy of an unabashed lover of the true Southern Biscuit—Elizabeth Karmel, the transplanted North Carolina native who is now chef at Hill Country Barbecue in New York City. When Saveur asked chefs to create the food enthusiast’s “road map for living the most delicious life possible,” Karmel’s refined palate led her back to her culinary roots, which apparently are still firmly planted in Biscuitville. She describes the restaurants to Saveur readers as “an old-fashioned gem in a modern world.” And, in a testimonial not surprising to any Biscuitville regular who has ever dined in New York City, Karmel says a trip to Biscuitville is her breakfast ritual whenever she is “back home in North Carolina.”
The “Saveur 100” article explains that the editors consulted chefs for the 2011 list because, “Chefs are a special breed. They’re dedicated artists who live and breathe food.” Karmel, for one, understands the concept of living and breathing food—she confesses to being able to “inhale” three or four Biscuitville biscuits in a sitting.
Biscuitville is a family-owned company based in Greensboro, North Carolina. After opening its first Biscuitville restaurant in 1975, The company now operates 58 stores in 33 cities across North Carolina and Virginia. From its beginning, Biscuitville’s operating philosophy has revolved around three things: fresh biscuits, friendly people and fast service. Today, the company’s 870 employees are committed to making their guests’ day better, while protecting the authenticity of their made-from-scratch biscuits.