No Need to Mind Your Own Biscuits: Life’s Gravy For Diners At Roanoke, Texas’ Stacks Biscuit House, Launching October 2018

ROANOKE, TEXAS – 10-08-2018 — Residents of Roanoke, Texas, are preparing their bellies for a new restaurant in town as Stacks Biscuit House announced their much-anticipated opening on October 29, 2018, at 310 South Oak Street.

 

Stacks Biscuit House is an exciting new collaboration between Executive Chef Bill Trevino, Chef de Cuisine Alisa Hill, General Manager Scott Bandy, and brand creators, Matt and Tim Nystrom. The team came together to create a scratch kitchen menu that’s all about the biscuits – elevating them to a new plateau with a twist that’s already getting local stomachs rumbling.

 

Fans of biscuits seeking something a little out of the ordinary from the classic biscuits and gravy will be able to enjoy a thoroughly modern menu, as Stacks Biscuits House’s menu features an eclectic variety of stacked biscuit sandwiches with diverse ingredients.

 

“We wanted to create the ultimate destination for biscuit lovers, and Stacks Biscuit House is a heaven for anyone who loves this treat, and especially for those who want to taste in a whole new way,” said the manager of Stacks Biscuit House, Scott Bandy.

 

“We also have the ‘Stacks Bar,’ which is packed with home-made jams, jellies, whipped butter, infused honey, and even hot sauces to top off your stack to perfection. No matter how decadent or frugal you like it, we’ve got everything you need to go to biscuit heaven and back.”

 

Some of the mouthwatering biscuits stacks coming to treat taste buds include the Boss (a classic sausage, eggs, and cheese combo), the Boardwalk Benedict (gulf crab cake), the Jimmy Mac (meatloaf with a seared mac ‘n’ cheese), the Super Fly (pan seared rainbow trout), and Endless Love (fried chicken breast) among others. The full menu can be seen here.

 

The restaurant makes the most of local produce in and around Roanoke, serving up freshly-prepared dishes with house-made pork breakfast sausage, pork chorizo for meat-eaters, and even tofu chorizo for vegetarians.

 

“We haven’t left the classic biscuits and gravy behind: diners can get exactly that with a choice from eight different gravies – or a whole gravy flight for the indecisive for a traditional meal,” added Bandy. “There really is something for everyone here – and we can’t wait to start serving it out!”

 

Fresh pots of custom coffee are also on the menu, thanks to a partnership with U.S. Roast to source aromatic blends, along with cold coffee and nitro coffee on tap for diners who need a pick-me-up in the morning or all day long.

 

The new Roanoke, Texas restaurant will open on October 29, 2018, and is already accepting reservations for parties and catering for the holidays. For more information about Stacks Biscuit House and its uniquely modern twist on the classic southern staple, as well as to reserve a seat, please visit http://stacksbiscuits.com/. For all general and media inquiries, please contact Scott Bandy at 817-464-8188 or [email protected].

 

About Stacks Biscuit House

Stacks Biscuit House was established in 2018 in Roanoke, Texas as a fast-casual biscuit house serving breakfast, lunch, and dinner to biscuit lovers. The scratch kitchen creates a uniquely modern twist on the southern classic while preparing everything with fresh and local ingredients, made in-house. For more information about the restaurant, please visit Stacks Biscuit House’s website.

 

Media Contacts:

Company Name: Stacks Biscuit House
Full Name: Scott Bandy
Phone: 817-464-8188
Email Address: Send Email
Website: http://stacksbiscuits.com/

For the original news story, please visit https://publishedpr.com/news/no-need-to-mind-your-own-biscuits-lifes-gravy-for-diners-at-roanoke-texas-stacks-biscuit-house-launching-october-2018.html.

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About the Author: Carrie Brunner

Carrie Brunner grew up in a small town in northern New Brunswick. She studied chemistry in college, graduated, and married her husband one month later. They were then blessed with two baby boys within the first four years of marriage. Having babies gave their family a desire to return to the old paths – to nourish their family with traditional, homegrown foods; rid their home of toxic chemicals and petroleum products; and give their boys a chance to know a simple, sustainable way of life. They are currently building a homestead from scratch on two little acres in central Texas. There’s a lot to be done to become somewhat self-sufficient, but they are debt-free and get to spend their days living this simple, good life together with their five young children. Carrie writes mostly on provincial stories.
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