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Sydney Cromwell
Holler & Dash
The front counter and kitchen under construction at Holler & Dash.
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Sydney Cromwell
Holler & Dash
Mike Chissler and Brandon Frohne at Holler & Dash.
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Sydney Cromwell
Holler & Dash
The future dining area will include booths, barstools and communal tables.
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Sydney Cromwell
Holler & Dash
This goat mural is part of the overall whimsical theme of Holler & Dash, which is a brand new concept from Cracker Barrel.
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Sydney Cromwell
Holler & Dash
Holler & Dash is getting ready to open on 18th Street South.
There's a lot of work to be done inside Holler & Dash Biscuit House, located at 2801 18th St. S. But between the ladders and scaffolding, the bones of a modern idea of Southern comfort are taking shape.
Mike Chissler, the chief operating officer of Holler & Dash, is expecting a mid-March opening of the brand new breakfast and lunch, fast-casual concept from Cracker Barrel. Over the sound of drills and a beeping aerial lift, Chissler points out the elements that will distinguish Holler & Dash from its fellow restaurants.
There's bar, booth and communal dining options, as well as a to-go order kiosk by the front entrance shaped like a barrel. The building's original brick remains and a large mural of a goat, with a wedge of cheese on its horns, dominates the rear wall and encapsulates Holler & Dash's whimsical style. Over the bar seating, in wood letters: "It's good to see you."
“We really wanted to be part of the small community,” Chissler said.
The focus, though, is on the kitchen, which is designed to be visible from the front counter. There's no walk-in freezer, so Chissler said meals will be prepared from ingredients delivered daily.
“The kitchen is the heart of it all,” Chissler said. “We make good food and we want to show it off.”
Highlights of the kitchen include hot and cold-brewed coffees, Nitro cold coffee, unique craft sodas and a "biscuit-inspired," "chef-driven" menu. That chef is Director of Culinary Brandon Frohne, who has spent most of his cooking career in Nashville.
Frohne is using regional providers of the restaurant's ingredients, including grains, jams and all-natural chicken. He said he designed the menu to be familiar to a Southern audience, but with unexpected flavor combinations.
“There’s a lot you can do with a biscuit,” Frohne said.
Holler & Dash will be open from roughly 7 a.m. to 2 p.m.
This is the first location for Holler & Dash’s concept, though Chissler said a Tuscaloosa location is in the works and they hope to grow more in the future. Chissler said Homewood was chosen as the inaugural site because of its community feel and growing food culture. The location in the heart of downtown, Chissler said, is part of the company’s goal to be a good corporate neighbor.
As part of being a good neighbor, Chissler said Holler & Dash has put their plans for a chicken mural on an external wall on hold. The mural received strong community reaction when it was initially brought up in city council meetings. Chissler said the idea fits into the overall theme of Holler & Dash, but they want to wait for the community to get to know its new restaurant before reintroducing the idea.
In preparation for its mid-March launch, Holler & Dash is hiring employees through March 4. To find out more about employment and follow the restaurant's progress, find Holler & Dash on Facebook.
More information, including the menu, can be found at holleranddash.com.
