Co-owners Emily Anderson and Chef Paul Davis looked to their roots when creating the menu at this homey spot. While Anderson’s California sensibility translates as a preference for fresh produce, Midwesterner Davis favors comfort food classics. He steps up housemade buttermilk biscuits by smothering them in a tomato gravy made from his grandmother’s Appalachian recipe. Crushed tomatoes are brought together with evaporated milk, whole milk and flour to make a velvety gravy that Guy called “top-notch.”
Special Dishes: Biscuits and Gravy, Polenta Sandwich
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.