Scratch Biscuits, the new Southern fast-casual spot from Supper's Mitch Prensky, is set to open bright and early at 7:30 a.m. on Tuesday, July 7. As a bonus, the first fifty people through the door on opening day will score a free biscuit.
Scratch, which started life as a pop-up, now has its own cozy storefront offering casual counter service and a menu centered on buttermilk biscuits, naturally. Breakfast and lunch menus focus on biscuit sandwiches (the biscuits themselves are available in regular or gluten-free versions), with lots of Southern-influenced combinations available to fill them. Think pulled pork, fried chicken, Benton's ham, and more, plus condiments like slaw, pimento cheese, and corn relish — and you can design your own custom build if you like. Vegetarian options are included in the mix.
In addition to sandwiches, biscuits also star as biscuit "tots" (fried biscuit bites) and biscuit bread pudding, both of which sound entirely worth any and all health problems they may bring upon us. Rounding out the menu are non-alcoholic beverages (including Rival Bros. coffee and juices from Sip-n-Glo), and a few extras like fries, pork rinds, and pickles.
After hours on weekends, the shop will cater to the late-night bar crowds (the shop backs onto Drury Street, by McGillin's, Bru Craft & Wurst, and Drury Beer Garden) by selling $5 fried chicken biscuit sandwiches with pimento cheese and pickles to-go, right from its back door.
Regular hours are 7:30 a.m. to 7:30 p.m. Monday through Saturday (closed Sunday). Limited grab-and-go service from the back of the restaurant will run from 11 p.m. to 1 a.m. on Friday and Saturday nights.
Scratch Biscuits, 1306 Chestnut St., (267) 930-3727, opens July 7.