It has been two and a half years since we first heard about Delta Biscuit Co.’s plans to bring their breakfast oriented concept to Little Rock. In that time a lot has changed and they decided last year to forgo the initial brick and mortar spot and go with a food truck instead. Finally, the wait is over and they are ready to start slinging some food starting this weekend.
To recap, because it has been a minute, Delta Biscuit Co is a concept developed by Hayne Begley, who has worked around the food industry for a few years now. The concept is heavy biscuit driven breakfast food, similar to Biscuit Love in Nashville and other concepts around the country.
Hayne has been slowly refining and improving the biscuits and other menu items this entire time while trying to line up the truck launch. During that time he has held several popups at places like Flyway Brewing and Honey Pies. Each time I’ve seen a snapshot of steady progression from the first batch of biscuit samples he dropped off over 2 years ago.
The menu is a strong selection of biscuits and gravy and biscuit sandwiches. On the gravy side, they will have both sausage and chocolate gravy to pick. They will have 4 sandwiches to choose from that focus on fried chicken and pulled pork. The MiMi takes fried chicken and adds apple butter and a fried egg for a slightly sweet option, while the delta biscuit uses chicken, dijon mustard, and honey on the biscuit.
If you want to go for some heat, the Pic-niskut uses chicken, siracha slaw, and pickles for a more savory flavor. If fried chicken isn’t your thing, go for the Walking in Memphis which takes that same siracha slaw, but combines it with pulled pork and BBQ sauce.
The brunch popup runs from 11-3 this Sunday (Nov 11th). Proof will be set up with various brunch-oriented cocktails along with their normal bar lineup. Seating is available inside and on the patio at Proof.
After this popup Begley says he will begin doing a few other things around town for the next several months, gearing up for a larger formal launch in the spring once food truck weather heats up.