Bringing back biscuits
The biscuit isn’t just for jelly, sausage or gravy anymore. The newly opened Holler & Dash Biscuit House is all about new twists on a classic Southern breakfast.
Holler & Dash opened March 14 at 2801 18th St. S., next to SoHo Retro. The bright yellow doors open on a breakfast and lunch restaurant designed around a modern vision of Southern comfort, including wood accents and a large mural of a goat with a wedge of cheese on its horns. The building, which Chief Operating Officer Mike Chissler said was built in 1905, retains its original brick and the concrete floors that were already in place.
Chissler said words like “fun” and “whimsical” were part of the inspiration for the restaurant, which is a new chain operated by Cracker Barrel.
The bars, booths and communal seating offer different ways to dine, and there is also a to-go kiosk near the entrance. Hanging over the bar is a wooden sign: “It’s Good to See You.” But behind the front counter, Chissler said the open kitchen is the star of the show.
“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 biscuit sandwiches, hot and cold-brewed coffees, unique craft sodas and the absence of a walk-in freezer. Chissler said all ingredients are delivered and prepared fresh.
Holler & Dash is what Chissler described as a “biscuit-inspired,” “chef-driven” fast casual restaurant, open from 7 a.m. to 2 p.m. The director of culinary at Holler & Dash is Brandon Frohne, who has spent most of his cooking career in Nashville. 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.
In the kitchen, Frohne said he is all about authenticity and quality foods. Holler & Dash is working with regional providers for their ingredients, including Hampton Mills for grains, Nashville Jam Company and Springer Mountain Farms, which provides chickens fed on a vegetarian diet and free of antibiotics, hormones or steroids.
“We want to be able to put the best ingredients on the plate,” Frohne said.
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.
“We really wanted to be part of the small community,” Chissler said. “I want to define us as a great community partner.”
“There’s already a lot of great things in the neighborhood, but we’ll be filling a niche with breakfast,” Frohne said.
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.
“We’re trying to be a little whimsical,” Chissler said.
Since the restaurant closes after lunch, Chissler said it’s possible to use the space for some community events in the afternoons. Employees are also encouraged to have “passion projects” that Holler & Dash can support. One of Frohne’s projects is working with the Jones Valley Teaching Farm downtown, as he wants to encourage a younger generation of chefs and healthy eaters.
When asked how they want to define themselves as a new restaurant, Chissler and Frohne both agreed that community involvement is the “biggest thing.” However, Frohne added that he wants the biscuit house to be known as a “really delicious, fun spot” for Homewood to eat.
For more information, find Holler & Dash on Facebook.