Restaurant to dish up Southern-style biscuits at first Charlotte locale

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Restaurant to dish up Southern-style biscuits at first Charlotte locale

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May 25, 2017 | by Jennifer Thomas, Charlotte Business Journal

This concept looks to bring Southern-style biscuits to Charlotte’s Sedgefield neighborhood.

Holler & Dash Biscuit House has snagged 2,500 square feet. Plans call for that location to open this winter, says Mike Chissler, chief operating officer.
“We are excited to come to Charlotte and we see a lot of potential in the area,” he says.

Holler & Dash’s target demographic is millennials — though the brand appeals to consumers of all ages.

“We look for sites with a highly concentrated population of folks in the target age range and sites that are conducive to good walking traffic during breakfast and lunch hours,” Chissler says.

The brand currently has four locations in Alabama, Tennessee and Florida.

So what should you expect?

Holler & Dash guests are greeted with upbeat music and an insider’s view with the restaurant’s open kitchen.

Guests can place orders at the counter, at a kiosk by the front door or online, with food arriving at the table within five to seven minutes.

The menu builds on its scratch-made, Southern-style biscuits— known for their soft interior and crunchy top. That makes it the ideal platform for hardy and fresh toppings, Chissler says.

For example, the Kickback Chicken biscuit is topped with fried chicken, goat cheese, green onion and sweet pepper jelly.

Other favorites include the Garden Goat biscuit, which features fried goat cheese, or the Pork Rambler biscuit complete with a fried pork tenderloin, blackberry butter and fried onion straws.

In addition to its signature biscuits, Holler & Dash also offers a variety of bowls — think tater tots, oats or grits as well as beignets, biscuits and parfaits.

House-made sodas and nitro and cold-brew coffee are available as well.

Chefs Jason McConnell and Brandon Frohne are behind the Holler & Dash menu.

Frohne also serves as culinary director for the brand. He works with small, artisan vendors in each market to develop dishes.

The menu will emphasize sustainable ingredients like cage-free eggs, organic and hormone-free proteins and fair trade, single origin coffees.

That restaurant is part of a $190 million redevelopment project in Sedgefield. Marsh Properties in conjunction with Aston Properties is behind that effort.

That project’s first phase will include 68,000 square feet of retail anchored by Harris Teeter. It also includes 300 units of multifamily homes.

The second phase would redevelop 30,000 square feet of retail and potentially up to 100,000 square feet of office space.

Read the original article in the Charlotte Business Journal.

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