Sunday Brunch at Serious Biscuit/ by Robyn Wolfe, Marketing
Sunday morning breakfast at Serious Biscuit started with 3 different wood-fired egg dishes cooked in little cast iron skillets in the Serious Pie pizza oven!!
Parmesan cream, oil cured tomatoes and arugula; house ham, Beecher’s cheddar and green onion; fennel sausage, fingerling potatoes, and tomato sauce- each served with a delicious warm buttermilk biscuit, butter, honey, and house made pear butter. Yum!!
The bloody beer is surprisingly light and has just the right amount of heat in it, and the oven roasted peppers are perfectly delicious garnish! Prosser Farm jalapeno water, Rainier beer, Alta Cucina tomatoes, and Murray River salted glass rim.
The seasonal Bellini with wood fire roasted pear, prosecco, and lemon was a perfect “dessert!”
Editor’s Notes: What used to be called Dahlia Workshop Biscuit Bar has been renamed Serious Biscuit, with weekend brunch served upstairs in the Serious Pie Westlake space. Photos courtesy of Uber Summer Camper Bruce Miyahara
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