Ever since Bryan Furman opened B’s Cracklin’ BBQ in Atlanta last fall, he’s wanted to serve breakfast. His much-loved Riverside restaurant opens at 11:00 a.m., but Furman arrives at 6:00 a.m. to tend to his smoked pork—which comes from his own Duroc and Chester White heritage pigs—and brisket. Why not make use of the space, he thought.
Starting June 3, he will. Southern Soufflé blogger Erika Council will make her Sunday Supper-famous biscuits, which customers will be able to customize: they’ll be served plain, with apple butter; with eggs and cheese; with Furman’s buttermilk fried chicken; or with his fried pork tenderloin and white sausage gravy. The duo is still deciding whether or not there will be a pulled pork option. “That’s kind of a North Carolina thing,” says Council, who’s grandmother is Mildred Council of Mama Dip’s in Chapel Hill. “I don’t know how people in Atlanta feel about that.” Also on the menu: the cinnamon rolls pictured above as well as pancakes, which she calls “bis-cakes” because they’re made from biscuit batter.
“My grandma makes these drop biscuits out of sweet potato batter,” says Council. “I watched her make them over time—a long time—and once, the batter was too thin. So she turned them into hoecakes. I kind of adopted that same methodology. I like to use one type of batter, and I just really know how to use biscuit dough.”
Breakfast will be served from 9:00 a.m. to 12:00 p.m. and prices will range from $3.00 to $12.00. Savannah-based roasters Perc will provide coffee. [Update: The breakfast pop-up will be held again on November 4 and 18, and December 9.]