Photo by Andrew Thomas Lee
Atlanta’s biscuit queen has a new throne. After six years in Old Fourth Ward, Erika Council’s Bomb Biscuit Co. is baking its way into Grant Park. The beloved breakfast spot, known for its flaky biscuits, soulful brunch plates, and vibrant Southern hospitality, moved into the Larkin on Memorial development last week—a few miles south of its original location.
“It really wasn’t something I planned to do,” says Council, who opened Bomb Biscuit as a brick-and-mortar after years of pop-ups and pandemic pivots. “But when the building changed ownership, staying just didn’t make sense financially.” Like many small business owners navigating Atlanta’s rising rents and shifting commercial landscape, Council found herself faced with a decision: stretch to meet untenable lease demands or move.
She chose the latter—and found new energy in Grant Park.
Photo by Andrew Thomas Lee
The new space offers similar square footage for dine-in customers, but with a much more open and efficient layout. “At the old location, people didn’t even know we had a bar because it was tucked away,” she says. “Now it’s the focal point—it’s bright, open, and honestly, it feels like what I always imagined if I could build something from scratch.”
Gone is the split dining room setup. In its place: a light-filled room with butter-yellow accents, nods to her grandmother’s kitchen, and the vintage photographs of Black culinary trailblazers that have long anchored Council’s vision. The eight-seat bar (currently awaiting the liquor license to transfer) already draws guests, thanks to its central placement and inviting feel. A patio, shaded by tents and umbrellas, will get a permanent awning in the future. The only negative, Council noted, is that takeout customers don’t have a separate entrance like they did in Inman Park.
Nevertheless, Bomb Biscuit’s menu remains largely the same—biscuit sandwiches, golden pancakes, and rotating cinnamon roll specials—but Council plans to expand offerings over the next few months. “We’re still adjusting to the new equipment and flow,” she says. “But once we settle in, we’ll add lunch options—maybe chicken biscuit sandwiches on house-made rolls and a fried chicken snack box.” Once the liquor license transfers, some new drinks will be in the works as well.
Council had been scouting second locations before the Highland Avenue lease changes sped up her timeline. “The support has just been incredible—our old customers showed up, the neighborhood has been amazing. It’s not what I planned, but it feels right.”
For a restaurant that was awarded a Michelin Bib Gourmand and its owner named a 2024 James Beard semifinalist, the move is less of a pivot and more of an evolution. Bomb Biscuit was always about more than biscuits—it’s about Black culinary heritage, Southern joy, and creating space for people to gather. It’s still all that—and full of flavor.
Photo by Andrew Thomas Lee
