Like scones, but better. A good buttermilk biscuit is a buttery, flaky, marvelous thing. Ours are made fresh daily, as they should be.

Grits are like a white-corn polenta. We grind ours in-house, so they’re a bit on the coarse side when compared to the mass produced, instant stuff. They can be sweet or savory, depending on your taste. Really though, a bit of salt, pepper and butter is all you need.

AKA “Killed” lettuce. At its most basic, it’s shredded lettuce tossed through hot bacon grease and a bit of vinegar. Every cook has their own recipe though. We reckon ours is pretty good.

A hyper-regional and utterly delicious staple originating from Western North Carolina. Think of it as poor man’s foie gras… So maybe ‘faux’ gras is more apt. A combination of pork liver, pork shoulder and herbs + spices cooked up and formed into a loaf. Typically served in slices and pan fried. This is taken very seriously in NC, to the point that by law livermush must be at least 30% liver. Ours is rich, earthy and just a bit spicy.

When we’re talking breakfast, or pizza toppings, ‘sausage’ is a slightly spicy concoction of pork mince, fennel seeds and some other bits and pieces. The ‘gravy’ part is sausage that we fry up and turn into a milk-based gravy. "Biscuits and Gravy" is a classic, stick to your ribs combination.