There’s also a reason that their fried chicken is righteous – it is perfectly tender and melts in your mouth along with the flaky biscuit. Their fried green tomato biscuit with their house-made Southern pimento cheese is still one of my favorite breakfast foods when I have visitors requesting a Southern breakfast. Rise | DurhamĨ200 Renaissance Parkway, Durham (Southpoint)Ħ325 Falls of Neuse Road, Ste 33, North Raleigh (Sutton Square)Ĩ301 Brier Creek Parkway, Ste 101, Raleigh (Brier Creek)ĥ30 Daniels Street, Raleigh (Cameron Village)įrom its humble beginnings in Durham NC, Rise has grown as a franchise expanding into at least six additional states – for good reason! While my kids always flocked to the delicious donuts (which is why they were included in our list of best donuts in North Carolina), I’ve always gravitated towards their fluffy biscuits. I highly recommend taking your biscuit to the Whirligig Park, where you can either sit at a table or sit on their park benches while enjoying this tasty treat. After waiting 20 minutes in line, my kind server recommended Flo’s pork tenderloin with egg and cheese - a recommendation which I pass along! This has to be the flakiest biscuit and tender tenderloin I’ve ever had. Their cathead biscuits – so-called because they’re the size of a cat’s head, start as a hoop cheese biscuit sold for only $2, with guests adding their toppings. This cash-only business (there’s an ATM there but access involves dodging the fast-moving line of cars) provides three ways to enjoy their delicious treats – walk up, sit down, or drive-thru (the most popular). They work hard and are an integral part of the Sweet Lake family.Don’t let Flo’s Kitchen lack of an internet presence fool you – their low-tech skills pay off in the kitchen. We love being able to create a unique dining experience with creative dishes that are made from real ingredients. We love how excited people get when they see The Hoss (our signature sandwich of biscuit, chicken, bacon, egg, gravy, cheese) arrive in front of them. We love using local and organic ingredients, making everything in house from scratch, providing top-notch comfort food to hungry diners. It’s hard work, but we love our business. After a few years of extremely hard work, we decided that we were indeed insane, and that we should do it again, this time across the valley, down the street from where my parents still live in Draper. We opened in a small space near downtown Salt Lake City. Having grown up in Texas, what else would we do but things like homemade biscuits, fried chicken, and of course, the popular fresh mint limeades. So I went back to my roots and developed a food menu of things that I love. It gained popularity over the years and eventually we decided to turn it into a brick and mortar store. Wanting to start a seasonal food business that we could do at summer events, I came up with a fresh mint limeade and started selling at farmers markets and county fairs.
We got our start at the farmers market in 2009.
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