There’s a serve-yourself jam and butter bar, which is also home to the coffee fixings. Previously Boulevard Diner (and before that, a Dairy Queen) the space is bright, open, and noisy. Counter service is friendly and accommodating, and the folks bringing out the piping hot food are equally cheerful. Vicious Biscuit is fast-casual in concept, meaning you order at the counter, take a number, and wait for your food to arrive. Extra points for pricing it in tune with the others. A little bit sweet, and simultaneously gritty and spongy - think the texture of cornbread - there’s no mistaking it for the wheat-based version, but the rich flavor is there. It’s good to see a gluten-free biscuit in the mix. If you’re looking to pamper your inner Marie Antoinette, this ought to do it. The grits, meanwhile - even without the added cheese ($1) - are extremely rich and intensely creamy. Dark and greasy, the cubed bits of lukewarm tuber look and taste like they were made yesterday and have been languishing under a heat lamp ever since. The star of the show, however, is the chicken, where each bite is at once crispy, crunchy, and wonderfully juicy.Ī sampling of sides was also in order: Vicious breakfast potatoes ($3), Palmetto Farms stone-ground grits ($3), and a gluten-free biscuit ($3), which I would rate as dreadful, better, and best, in that order.įor their part, the Vicious breakfast potatoes are remorseless. Rather dense with a light cinnamon flavor, it makes for an acceptable waffle, helped along by the accompanying maple syrup, honey butter, and apple pie jam. While the Bird and the Belgian ($12) isn’t anything new, Vicious Biscuit’s take on the Southern classic pairs a fried boneless chicken breast with a sweet potato biscuit batter-based waffle. Garnished with a heap of purple cabbage-based ‘yum yum slaw’ and Thai chili sauce, it’s like a decadent appetizer, but on a hedonistic biscuit, which is to say, “Why hasn’t anyone thought of this before?” The Sea Biscuit ($10) makes a bold statement of its own with the same mammoth biscuit adorned with four plump, battered shrimp. Topped with a runny egg and rich hollandaise, attempting it as a handheld will probably result in wearing some of it home. This renders it more tender and sweet than the usual offering, a welcome improvement that complements rather than competes. Then there’s the green tomato, which seems to have been cooked prior to battering. Generous in both size and seafood, the crabcake alone is worth the price of admission. Or, in the case of the Crab Benny ($14) a large, meaty crab cake, fried slice of green tomato, sunny-side up egg, and hollandaise sauce. I’m talking the kind of biscuit that if you squeezed it into a greasy ball and threw it at someone, it would hurt.īehold, the vicious biscuit: A big, buttery, perhaps even bulletproof colossus of dense dough perfect for escorting two of every animal into your mouth. This situation requires a Dwayne ‘The Rock’ Johnson of biscuits, as broad as it is solid. Clearly, a light, airy biscuit two inches across and three inches high just won’t do. Now, let’s imagine you’re going to load pulled pork, thick-cut bacon, barbecue sauce, horseradish, and pickled jalapenos on a biscuit (The Babe, $11). You’re going to construct that ship out of structural steel. Are you going to build it out of twigs and pine needles? No, you are not. Let’s say you’re building a boat in which you’re planning to transport two of every animal you can get your hands on. Vanessa Wolf freelance writer Myrtle Beach.Vanessa Wolf freelance writer Charleston. Best Restaurant review North Charleston.Best freelance travel writer South Carolina.Best freelance travel writer Charleston.Best freelance food writer South Carolina.
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