Josh Cohen, former
chef of Relish, in Williamsburg, has now opened Biscuit, a Carolina-style
BBQ restaurant on Flatbush Avenue off Seventh Avenue, right on
the edge of Park Slope and Prospect Heights.
"BBQ brings people together," says Cohen, who grew
up in the Slope and still resides there. (Acting as manager is
Cohen’s childhood friend Robert Lorenzo.)
Maio Martinez (pictured), who sharpened her dough-kneading skills
in New York’s Bouley restaurant and the Russian Tea Room, bakes
the restaurant’s signature buttermilk biscuits several times
a day.
Cohen’s menu also features dry-rubbed pork ribs and chicken that
is hot-smoked on the premises; cold-smoked and then broiled salmon;
catfish sandwiches; and the "Mr. Brown," a biscuit
filled with smoky pork shoulder. Sides include mac and cheese,
red beans and rice, collard greens and, for those who like a
little meat with their meat, there’s the "lone bone,"
a single BBQ-ed rib.
Desserts are inspired by church suppers with Devil’s Advocate
cake, as well as pecan and apple pies, and that ’60s answer to
sweet chic: pineapple upside down cake. Cohen’s is baby sized.
Biscuit (367 Flatbush Ave. between Seventh Avenue and Sterling
Place) accepts cash only. Entrees: $6-$13. For information, call
(718) 398-2227.
BISCUIT RISING
