Biscuit sandwiches are coming back to The Grove. Biscuit Town, which got its start as a pop-up inside Neon Greens (4176 Manchester) earlier this year, officially reopens for business on Thursday. Now a permanent concept located inside the chef-driven salad spot, Biscuit Town will serve a streamlined menu of biscuit sandwiches, hash browns, and drip coffee. Open Thursday through Monday from 8–11 a.m., Biscuit Town offers ordering through a dedicated kiosk at Neon Greens, as well as online via Toast for dine-in, pickup, or delivery.
Here’s what to know before you go.
The Concept
Biscuit Town launched as a pop-up concept inside Neon Greens earlier this year. Neon Greens owner Josh Smith says the concept was devised as a way to drive traffic during the frigid winter months and also provide a quick, convenient early-morning breakfast option for the neighborhood. Neon Greens’ assistant general manager Andy Hoch, who has a pastry background, developed the concept’s signature biscuit. The menu of biscuit sandwiches is meant to reflect the same commitment to local sourcing and seasonal ingredients found at Neon Greens.
While Smith originally envisioned Biscuit Town as a ghost kitchen operating inside Neon Greens, the concept quickly gained traction with diners. Biscuit Town ran as a limited pop-up from February through May, but by April, Smith says it became clear that running two restaurants in the same location was not sustainable long-term. Over the past few months, he and the Neon Greens team have retooled the concept—perfecting the biscuits, streamlining the menu, and staffing up—to bring Biscuit Town back as a permanent fixture inside the restaurant.
The Menu
At Biscuit Town, the focus remains on local, seasonal ingredients. The signature biscuit is made with fresh-milled flour from Janie’s Mill Organic Flours in Ashkum, Illinois, which gives it a nutty, tender texture. Eggs and chicken sausages are sourced from Buttonwood Farm in California, Missouri. Local roaster Coffeestamp (2511 S. Jefferson) will provide the house drip coffee—one of the top requests during Biscuit Town’s pop-up days, Smith says.
“At Neon Greens, we are all about people reclaiming their relationship with the food that they’re eating,” Smith says. “It’s so important. We have a hydroponic farm on site and we work with local producers as well. It’s all about being part of the journey of your food from seed to plate. And in the same way, you can see the biscuits being made in our kitchen at Biscuit Town. Part of keeping it local is reclaiming our relationship with food, but the funny thing is, when you go at it with the mindset that really champions local food, it tastes better. Food that’s produced closer to you is produced in a way that is more sustainable. It’s produced in a way that also travels with the season. So you’re not getting super out-of-season produce. It’s really kind of harnessing that relationship that we’ve already established.”
The centerpiece of Biscuit Town’s menu is its signature fluffy, housemade biscuit, which is sturdy enough to hold hearty fillings yet still tender and flaky. Biscuit Town’s menu features three savory biscuit sandwiches inspired by the classic egg and cheese; bacon, egg, and cheese; and sausage, egg, and cheese sandwiches—each with a slight twist. Smith says the idea is for the menu to feel approachable while still exciting. Biscuit Town’s take on an egg and cheese sandwich is garnished with a sprig of fresh dill inspired by the menu at Turkey and the Wolf in New Orleans, while the sausage, egg, and cheese features a housemade “basically spicy ketchup” known as BSK Sauce that’s made with confit yellow San Marzano tomatoes, garlic oil, and chili crisp.
“What we’re doing is very similar to what we do at Neon Greens,” Smith says. “We all love food. We love everything from grandma’s Sunday gravy to haute cuisine, molecular gastronomy, and open-hearth cooking—all of it. We are food nerds here. Finding a way to take concepts that we really find interesting and unique and using the biscuit as a method for applying those ideas that we’re excited about in a form that is familiar but exciting at the same time is what we do best.”
To that end, The Rise ’n Shine features sharp white Cheddar, fluffy eggs, tangy pickled pepper mayo, and fresh dill; The Sneaky Biscuit combines creamy smoked Gouda, fluffy eggs, crispy bacon, and a drizzle of tangy smoked citrus honey; and The Hot One pairs chicken sausage, sharp white Cheddar cheese, fluffy eggs, spicy ketchup sauce, and shredded scallions. The menu also features a signature dessert biscuit, known as A Very Good Strawberry Situation. It’s made with almond-croissant-style twice-baked biscuits, housemade strawberry compote, freshly whipped cream, and strawberry sugar dust.
To pair with your biscuit, choose from two styles of hash browns: Plain Jane Hash Browns, a crisp, golden-brown classic; or Umami Hash Browns, seasoned with a tangy, salty, and slightly sweet flavor blend.
Biscuit Town
📍4176 Manchester, The Grove
📞314-226-9839
⏰Thu-Mon, 8 a.m. – 11 a.m.
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