As a countdown to the Best of the Twin Cities 2016, coming April 20, we're serving up 100 of our favorite local dishes. Here are the best dishes, drinks, snacks, and sweet treats we encountered over the last year.
To turn out a good biscuits and gravy, you have to master the three key components of this seemingly simple dish: The biscuits have to be flaky and melt-in-your-mouth tender, the gravy should be rich and thick, but not in a gloppy way, and the eggs should be the crowning glory, cooked just the way you like them. Done right, biscuits and gravy is a Southern classic. Done badly, it's a soggy mess.
And although on these chilly mornings we are constantly reminded that St. Paul is about as far as you can get from the Deep South, at Ward 6, Southern is a state of mind. Somebody in the kitchen is channeling an Alabama grandma, because the biscuits and gravy on the restaurant’s brunch menu hits all the right notes.
It starts with the biscuits, which, let’s face it, are the engine that drives this train. If the biscuits are dry or flavorless or leaden like hockey pucks, the plate is doomed from the get-go. But these buttermilk biscuits are tall and fluffy. They’re topped with velvety smooth gravy studded with a generous amount of sausage that has just enough zip to wake up your mouth in the morning. Finally, two eggs cooked with care crown the kingly dish. This is a breakfast that is more than the sum of its parts. When it comes to the table, you’ll think, “There’s no way I can finish this,” but before you know it, you’ve eaten the whole thing — and it has ruined you for other biscuits and gravy.