Biscuit?

[mimimi]

Biscuit -- the new bbq place on Flatbush -- was supposed to open earlier this week, according to the NY Times. Anyone been yet?

[jen kalb]

As of Wednesday night, it looked like a construction site in there - very far from ready to serve.

[b reid]

they opened on thurs. and my friend reports they have the best collard greens he's ever had and he enjoyed the pulled pork sandwich.
he thought the pork was no better and no worse than pearson's bbq in jackson heights. apparently no bbq sauces to add. don't know what style/ region this bbq is. i do look forward to going
myself. i wish they delivered to carroll gardens.

[RBergen]

Tried their chicken and fries. Insipid is the kindest word. Unconventional staffing, perhaps they are striving to give the homeless an opportunity to work, which I applaud, but totally untrained. will be lucky to stay in business if staff isn't trained quickly. it was unacceptably dirty as well.

[Muk]

I think that they just opened today.

Has anyone been?

[Dave Rick]

Quickie impressions: Went yesterday afternoon. Business already bustling, lots of curious onlookers taking menus (hundreds we were told) and sticking their noses in. Take out/counter service - no wait staff, though they may deliver as well. Half the front space taken by a couple tables, half left over for those on line or waiting to p/u. BBQ chicken was tomato based sauce and a bit overcooked. Fried chicken was the better bet with good trad flour coating, though it could stand a degreasing. White meat was juicy. Collards WERE great - snappy with crunch and a nice tang, cole slaw was vinegary and a bit spicey but too creamy for my taste. Pulled pork sammy was ok my friend said. Had slaw on it Carolina style but not too sure what bbq cuisine the chef's going for in general. Next visit will be for ribs and the pulled pork minus the bun. Biscuits were pretty good but not nearly enough for a place called Biscuit if you ask me. They could use a little more flavor, even if that just means salt. Breakfast means egg or meat on a biscuit but it was too late to try. Brunch menu promised to appear when they get their footing in a "couple of weeks". Lemonade was out of a Tropicana carton and iced tea was unsweetened and might've been from Celestial Seasons boxes I saw. No squeeze bottles, but little factory packets of hot sauce and honey were in baskets and there were syrup dispensers of honey for the tables. Pecan pie seemed to go over well with a cohort, especially the crust. Nice folks, but the apparently bbq-deprived horde beating down the door deserves what this place might turn into given some time to work out the kinks and zero in on their recipes and techniques.

I sure miss the original Pearson's and North Carolina Country Kitchen. I guess I really miss being a touring musician priveleged to be in and out of the Carolinas, Georgia, Texas and Alabama on an almost monthly basis!

[A Sel]

What is the cross street of this place?

I recently went to the new(ish) Pearsons and it is (still) great. It might not be a down home as the old but the food hasn't changed.