![]() We’re also doing cold brew coffee and fresh juices and smoothies. A few of the locations have been running a test menu that has been going really well, so we’re going to roll those items out in the next few months. We’re also getting a lot of new menu items in the fall, like a Crab Cake Benedict, Chicken Chorizo Hash, and turkey burgers. We’re looking at expansion we have several other locations in the works. Do you have any exciting plans for Flying Biscuit in the near future? There’s a restaurant in Atlanta called Gunshow where the chefs present their dishes to diners at their tables on rolling carts. People are looking for an experience when they go out to eat. What are some food trends you’re seeing in Atlanta, if any? Plus, everyone in Atlanta really loves our creamy, dreamy grits with cream and white cheddar cheese. We’d rather be a little late than rush and not have something that’s 100 percent. We put a lot of pride into everything we serve, and I think in doing these pop-ups we’ve gotten better and better at the food quality. Why do you think consumers voted you Best Southern Lunch in Atlanta? Do you have a recipe we can share with readers at home?Ītlanta Magazine shared a recipe for our famous flying biscuits. If another store runs a special that’s successful, we might add it to the menu. It’s evolved over the years, but a lot of the original menu, about 80 or 90 percent, is in tact. The original menu was created by Delia Champion. What inspires the menu creations at Flying Biscuit? One of our best-selling breakfasts is the Southern Scramble, which is eggs scrambled with turkey bacon, spicy collard greens, onions, and cheddar cheese. We also serve collards and they’re extremely popular as well. ![]() When we set up for lunch, sometimes everyone wants Shrimp and Grits. The Shrimp and Grits is our best seller both in-house and with Fooda. I describe the food as “eclectic southern cuisine.” What is your most popular dish? ![]() ![]() Now there are 14 locations throughout Georgia, North Carolina, and Florida. What’s the story behind Flying Biscuit Café? When did you first open?ĭelia Champion opened the first café in Candler Park in 1993, which is still where the original store is. We caught up with Brad Rubenstein, managing partner of Flying Biscuit Café in John’s Creek, to get the scoop on those creamy, dreamy grits everyone talks about as well as some new menu items to look for this fall. What started as a quaint neighborhood eatery has blossomed into a booming franchise with more than a dozen locations throughout the southeastern United States. Since 1993, Atlanta has been obsessed with the southern comfort food and all-day breakfast menu at Flying Biscuit Café. ![]()
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