The Wenatchee World

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This Afternoon

Hi92° Sunny and Breezy

Tonight

Lo64° Clear and Breezy then Clear

Sunday

Hi86° Sunny

Sunday Night

Lo60° Clear

Monday

Hi88° Sunny

Monday Night

Lo62° Mostly Clear

Tuesday

Hi78° Mostly Sunny

Tuesday Night

Lo59° Mostly Clear and Breezy then Mostly Clear

Wednesday

Hi85° Sunny

Wednesday Night

Lo63° Clear

Biscuits rise in esteem

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There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs. Govind Armstrong shows his Georgia Low Country roots at Willie Jane in Venice, Calif., where diners have been known to dunk the buttermilk biscuits into the broth of Prince Edward Island mussels with tasso ham and preserved lemon butter. The most popular dish at the Hart & the Hunter in the Palihotel — besides maybe the plate of fried chicken skin that comes with hot pepper vinegar — is the tender, buttery biscuits. (And like some Southern grandma not willing to reveal her biscuit secrets, Brian Dunsmoor and Kris Tominaga won’t give out the recipe.)

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