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Mason Dixie (MD) could easily be a startup working on the next hit iOS app with an eye on Apple to acquire them. Young, talented "founders." One with the title "CEO" as in a tech company. Another with a high-profile day job. They recently won "Launchpad," an "entrepreneur's competition" netting a $500K "investment" and, until very recently, operated out of an "incubator." Surely very cool. But no software or cool app here. Rather, southern style biscuits and, they're good. Very good. One of the founders is a chef and responsible for the namesake item. Another is the sommelier at Fiola Mare.
After our daughter was born last month, some good friends very generously sent us a gift box from Zingerman's that contained, among other things, a package of tortas de aceite. Per Wikipedia: "The torta de aceite, is a light, crisp and flaky sweet biscuit in the shape of a torta. The main ingredients are wheat flour, olive oil, almonds, sugar, sesame seeds, anise seeds and anise flavor." The package recommended having them with coffee or tea, and they were addictively good. Light, not too sweet, and with the right amount of olive oil flavor and spice to give it character. We're jonesing
Stomping Ground has just opened on the Avenue in Del Ray, at the foot of the alley where Happy Tart is located. Hours are 7 am - 3pm. Biscuit sandwiches and baked goods available all day, breakfast items until noon, and salads from 12-3pm. The website says everything (except the Duke's mayonnaise) is made from scratch, using local and sustainable ingredients whenever possible.
Empire Biscuit is located at 198 Avenue A (between 12th and 13th St) and opened relatively recently. I went there last night and had a biscuit with sausage gravy and a spiced fried chicken biscuit (with pickled carrots and sauce a l'orange). To my surprise, the sausage and gravy biscuit was served as a sandwich. A sliced biscuit with ground sausage and gravy in between and inserted in a paper pocket. The biscuit was fine with a crunchy bottom. I prefer my biscuits and gravy to be served on a plate with enough gravy to soak the biscuit, which wasn't the case here. Besides that, no comp