50% Off Flying Biscuit Cafe (Sandy Springs)
The Scoop: As close to the legendary original as it gets: this Sandy Springs outpost holds on to the eclectic, airy atmosphere and original menu that made Flying Biscuit a neighborhood fave in the first place. With the same funky decor from the original artist, a true-to-its-roots menu, organic fare whenever possible, and every last bit of the healthy comfort food made in-house (including those famously fluffy biscuits), this location has mastered the original recipe for success.
Scout Notes: Barbara Juhan has been a Biscuit fan from the beginning. She still remembers the first dish she tried at the original Candler Park location back when it opened in 1993 (it was the Turkey Meatloaf and Pudge) and she still remembers telling her husband that, should they ever get the chance, they should open a Flying Biscuit just like this one. Lucky for her, Delia Champion (the original owner and chef) eventually decided to franchise Flying Biscuit, and Barbara jumped at the chance to open one in Sandy Springs - fulfilling a childhood dream of owning and operating a restaurant.
And Barbara understands the concern that comes when such a unique spot as Flying Biscuit decides to franchise. In fact, she calls it “the F Word,” doing everything in her power to make sure her location is as close to the original as possible. Everything is made in-house (including 5,000 of those enormous fluffy biscuits a week), the local artist who stencil-painted stars and funky details on the Candler Park walls and ceilings has added her flair here. And there’s even a few of Delia’s original recipes on the menu that this franchise was first to put on the menu (the Biscuit Pot Pie and Jambalaya Pasta, and others soon followed their lead). Just to prove how close this location is to Delia’s original dream, Barbara has Delia’s chef’s coat (the actual one she wore when she worked the kitchen in the early days) hanging on the wall; its worn-in patches proving the authenticity.
So as it turns out, franchising a place like Flying Biscuit can be a great thing... when you have someone like Barbara running the show. She promises all that you love about the original Biscuit menu, only in new suburban digs: breakfast specials all day, Southern-style salads and sandwiches, dinner specials like Oven Fried Chicken and Shrimp and Grits. My personal favorite for any meal remains to be the 'Southern Scramble' (that's three eggs scrambled up with turkey bacon, spicy collard greens, onions and cheddar cheese). And on that note, I’ll agree with Barbara that when it comes to healthy southern comfort food, there’s not many places in town that can beat a good Flying Biscuit done right. No matter what new part of town it’s in.
Follow Barbara and crew on Facebook
Scout Notes: Barbara Juhan has been a Biscuit fan from the beginning. She still remembers the first dish she tried at the original Candler Park location back when it opened in 1993 (it was the Turkey Meatloaf and Pudge) and she still remembers telling her husband that, should they ever get the chance, they should open a Flying Biscuit just like this one. Lucky for her, Delia Champion (the original owner and chef) eventually decided to franchise Flying Biscuit, and Barbara jumped at the chance to open one in Sandy Springs - fulfilling a childhood dream of owning and operating a restaurant.
And Barbara understands the concern that comes when such a unique spot as Flying Biscuit decides to franchise. In fact, she calls it “the F Word,” doing everything in her power to make sure her location is as close to the original as possible. Everything is made in-house (including 5,000 of those enormous fluffy biscuits a week), the local artist who stencil-painted stars and funky details on the Candler Park walls and ceilings has added her flair here. And there’s even a few of Delia’s original recipes on the menu that this franchise was first to put on the menu (the Biscuit Pot Pie and Jambalaya Pasta, and others soon followed their lead). Just to prove how close this location is to Delia’s original dream, Barbara has Delia’s chef’s coat (the actual one she wore when she worked the kitchen in the early days) hanging on the wall; its worn-in patches proving the authenticity.
So as it turns out, franchising a place like Flying Biscuit can be a great thing... when you have someone like Barbara running the show. She promises all that you love about the original Biscuit menu, only in new suburban digs: breakfast specials all day, Southern-style salads and sandwiches, dinner specials like Oven Fried Chicken and Shrimp and Grits. My personal favorite for any meal remains to be the 'Southern Scramble' (that's three eggs scrambled up with turkey bacon, spicy collard greens, onions and cheddar cheese). And on that note, I’ll agree with Barbara that when it comes to healthy southern comfort food, there’s not many places in town that can beat a good Flying Biscuit done right. No matter what new part of town it’s in.
Follow Barbara and crew on Facebook
