Seattle Biscuit Company Upgrades From Truck to Tiny, Homey Frelard Restaurant

After months of anticipation, Seattle Biscuit Company, one of Seattle’s top food trucks, opened its brick-and-mortar restaurant this past weekend in the gutted and rebuilt former home of The Way Station (4001 Leary Way NW) across the street from Frelard Pizza Company and Tarsan i Jane. Founded in 2012 by Southerners Sam Thompson and David Hanson, the truck has spent much of its life slinging Southern biscuits with Northwest ingredients at Chuck’s Hop Shop and various events. It’s still available for catering but otherwise staying put at the restaurant for at least a month while Thompson dials things in at his new home.

The tiny new eatery is simple Southern in design: Its exterior resembles a trailer home, complete with an outdoor patio, while the warm interior is awash with wood, light and dark, polished and rustic, and windows covered with blinds. A dining room has a few tables with vintage 9000 Series Virco classroom chairs, seating about a dozen. A long bar with room for six more has a selection of whiskey, beer in cans or on tap, and Southern soft drinks including Abita root beer and Cheerwine. An adjacent bartop offers a glimpse into the kitchen so diners can watch their meals being made.

Obviously those meals lean heavily on Seattle Biscuit Company’s fluffy signature biscuits, made with ingredients local enough that Thompson, a former professional endurance runner, can run to their sources (sometimes a distance of roughly 200 miles). Many fixtures from the food truck menu have made the transition to the new space, including fan favorite Che, a biscuit with eggs, bacon, ham, pickles, sweet onion mustard, apple butter, and Beecher’s cheese.

The restaurant also adds four grits-and-biscuit dishes, such as Sons of Slam, featuring fried chicken with a bourbon and green onion waffle and bourbon maple syrup. Rounding things out, sides include collard greens, mac and cheese, and fried okra or pickles. There’s also a kid’s menu, a selection of desserts including bourbon biscuit bread pudding and biscuit doughnut holes, and house cocktails such as the Bisco Milk Punch made with cereal milk, Evan Williams, and Amaro Montenegro. A sample menu is attached, but the selection, particularly when it comes to drinks, is subject to change.

Seattle Biscuit Company is open today, then closed again until Friday, March 30, when it should be open weekdays 7 a.m. to 3 p.m. and weekends 10 a.m. to close.

• Seattle Biscuit Company [Official Website]
• Happy Sisyphus [Mountain Magazine]
• All Coverage of Seattle Biscuit Company [ESEA]
• All Eater Insides [ESEA]