The best thing I ate this month was yet again a creation from Allium Restaurant. This time around, it was their take on biscuits & gravy.
When I sat down and looked at the menu, I was a bit unsettled to discover this classic Southern combo north of the Mason-Dixon line. I nearly dismissed it out of hand. I mean, what do Canadians know about biscuits and gravy? It turns out, a whole heck of lot.
The rich and peppery smoked pork and mushroom gravy was perfectly paired with the biscuits, which were buttery and had an airy flakiness about them. The chicken was classically Southern-style and ideally cooked. Crispy, light and never greasy. The apple jam and hot honey added just the right touch of sweetness. The pickled cabbage and peanuts were a nice complement, bringing freshness and crunch.
This dish was a triumph and a contemporary exploration on one of the most revered dishes of the South. And it was the best thing I ate this month.