Flying Biscuits Everywhere

Biscuit-obsessed restaurant takes off with Midtown and Memorial locations

Biscuit-obsessed restaurant takes off with Midtown and Memorial spots

Flying Biscuit Cafe
At Flying Biscuit Cafe, it's biscuits all day. Photo courtesy of Sara Hanna Photography

Homey Atlanta restaurant chain The Flying Biscuit Cafe is headed for Houston, with two locations in the works, in the prime neighborhoods of Midtown and Memorial City.

The Midtown restaurant will open at 2850 Fannin St., on the ground floor of the Caydon residential high-rise, sure to be a nice amenity for the tenants.

Memorial City's address is 12389 Kingsride Ln., taking over the space previously occupied by Reginelli's Pizzeria.

Flying Biscuit debuted in Atlanta in 1993. Famous for its biscuits and grits, the chain now has locations throughout Georgia, North Carolina, Florida, and Texas, where it made its debut in Richardson in 2017.

And yet it has maintained its quintessential neighborhood spirit, with a focus on Southern-inspired comfort food.

It serves breakfast all day, with options that go beyond bacon and eggs. There are biscuits with eggs and gravy, but also penne pasta with chicken sausage, spinach, mushrooms, and grits; wrap sandwiches; and even a vegan barbecue burrito.

Other tempting breakfast fare includes turkey hash, and flat iron steak with eggs. A breakfast bowl has eggs and fried green tomatoes. There are oatmeal pancakes; omelets; a biscuit Benedict; and a tofu scramble, with red and green peppers, onions, spinach, and mushrooms.

It also offers brunch, lunch, and dinner, with salads, shrimp and grits, biscuit pot pie, turkey pot roast, meatloaf with garlic mashed potatoes, and oven-fried chicken.

Sandwiches include one with pimiento cheese; a fried-green tomato BLT; fish tacos; wraps; and the above-mentioned vegan barbecue burrito with barbecue tofu, collard greens, and mushrooms, folded into a sun-dried tomato tortilla.

Drinks include coffee, chai latte, and a "sledgehammer" combining four shots of espresso with half-and-half.


Eric Sandler contributed to this story.