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79: Cheddar Biscuits and Gravy at the Third Bird

Wake up, eat, and then go back to bed after consuming the biscuits and gravy at the Third Bird

Wake up, eat, and then go back to bed after consuming the biscuits and gravy at the Third Bird

Kim Bartmann has so many brunch-serving restaurants under her belt, you would think any version of biscuits and gravy at any one of her eateries would be one and the same, but you would be wrong.

Red Stag, Tiny Diner, and Gigi's all put their own twist on the classic Southern comfort breakfast dish, but it's the spicy, uncompromising, ultra-rich plate at the Third Bird in Loring Park that lingers in our memory and probably in our arteries, too.

See also: The Third Bird Nests in Loring Park

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It's uncomplicated fare -- just be sure keep the amount of saturated fats hovering around the maximum daily allowance and you're likely to make diners happy -- but each element in this dish is done particularly well. The cheddar biscuits are of the layered and light variety, a little tangy from the buttermilk and extra short and nibbly thanks to all the cheese. The roux base of the gravy is flavor-charged with the grease from the spicy pork sausage, giving the sauce a perfect consistency, never thick or gloopy.

Topped with two perfectly cooked sunny side-up eggs, this dish will be irresistible to your holier-than-thou friend who ordered crudites and steel-cut oats, so just order one for the table and allow the country gravy coma to wash over you.

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