Serious Biscuit, in central Seattle, is a simple concept, done well and with almost industrial efficiency (delicious, mind you). It’s just house-made buttermilk biscuits, topped with your choice of everything from fried green tomatoes or catfish to ham hock and collards.
But, really, you have to order the fried chicken—the buttermilk-dredged skin is wonderfully crispy—smothered in Tabasco black pepper gravy ($9). It’s a fine, filling morning wakeup, delivered in minutes and devoured almost as fast at one of the few, small, high tables. For a couple of extra bucks, you can add bacon and egg to the caloric load.
Serious Biscuit is part of the Tom Douglas dining empire, scattered throughout Seattle. The sister Serious Pie is just up the stairs; check out the $6 happy-hour pizzas on weekdays. The production bakery for all the famed chef’s restaurants is in the back.
401 Westlake Avenue North, Seattle
Weekdays 7 am-3 pm, weekends 9 am-3 pm