Shrimp and grits were on his original menu and although he’s no longer with us, they are still on his restaurant Crook’s Corner’s menu over 30 years later. Everyone told him that he was insane, but he did it. One day he decided he was going to elevate southern food like they had French food. “Our shrimp and grits in my mind, are made the way God and Bill Neal intended it to be made,” he says.įor those who are unfamiliar with the late, great Neal, he was a southern chef who had a very famous French bistro. When asked what his favorite ingredient to cook with is, he mentioned Bear Creek pork and how sustainable and humane the treatment is of the pigs that are raised in the local farm they source the pork for his sausage gravy from.Įven when Karl was asked about the dish he makes, that everyone should try, he immediately gave credit to a southern food legend. Karl and Sarah are also thoughtful about the food that they serve. A number that is a rarity in the restaurant business. With such caring owners, it’s no wonder that the business has had 10% employee turnover in the last three years. That mission includes healthcare, a full-time staff care person who is a licensed counselor and working on affordable housing, in addition to many other initiatives. Their goal is to make sure that every employee leaves better than when they came. Karl’s mission with Biscuit Love is to “nourish not only stomachs but souls.” That is evident in the care that he has for his employees. Whenever an article is written about where to eat breakfast, brunch or lunch in Nashville, Biscuit Love is almost always mentioned. Growing pains aside, business is booming for the couple, Biscuit Love was selected as one of the 50 best new restaurants by Bon Appétit in 2015 and the East Nasty Sandwich was selected as their favorite sandwich of that year as well. “In another 5 years, it’s going to be absolutely amazing.”
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We are learning how to do that even 5 years in,” says Karl. When we are working together and everything is working well, it is this amazing synergy that no one can match.
“It is challenging and rewarding to work with Sarah. It wasn’t until he began dating his would-be wife Sarah, who urged him to take it seriously, that he finally bit the bullet and enrolled.Īs any couple who have ever gone into business together can attest to, working together isn’t always easy, but it is rewarding. Even after that epiphany, Karl procrastinated about going to culinary school. “It wasn’t until then that I realized that chicks dig guys who can cook,” he says with a hearty laugh.Īfter asking his mom how to cook different dishes, Karl realized that he really loved cooking. However, he was 19-years-old when chef Worley moved to Atlanta, that he began to explore his own culinary skills, for the same reason that many guys his age do. His grandfather owned a local convenience store, that had a deli in it, where his mom worked. Similar to many successful chefs, Karl grew up around food. Since launching in 2012, they have rapidly expanded, with 3 Metro-Nashville locations, quickly becoming a staple for brunch and sandwiches. The Worley’s launched their award-winning restaurant, Biscuit Love out of an Airstream food truck about six years ago in their native Tennessee to much fanfare.
Biscuit King and his wife, Sarah, recognize that. To make good biscuits, bread or dough, it takes quality ingredients.
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