The Hot Box Biscuit Club is almost ready to bake.
The doors open Oct. 1 to the new biscuit sandwich cafe at 313 S. Main St.
This week, we saw the first menu.
Faithful patrons of Sarah Hooton and Matt Mobley’s pop-up biscuit brunches will recognize the specials.
▪ The Big Boi ($11), a chicken biscuit with Hot Box’s special homemade pimiento cheese, house pickles and buttermilk-ranch dressing.
▪ The Big Poppa ($11), a carnitas biscuit with sauce, fried onions and pickle slaw.
▪ The Dolly Parton ($10), a chicken biscuit with cheddar and sausage gravy.
If you want to know about the biscuits, they’re fluffy pillows made with Tennessee-based White Lily Flour.
The menu also includes side dishes such as collards, grits, green beans, okra and a salad.
There’s an appetizer menu of Hot Box’s popular small items such as pimiento hushpuppies, smoked gouda dip, fried green tomatoes and deviled eggs.
For kids, there’s a menu of chicken, sausage or pimiento biscuits ($5).
All the dishes have been field-tested since 2017 at monthly $45 pop-up brunches where diners would get several biscuit courses.
Now that Hot Box Biscuit will be a cafe open daily for breakfast and lunch, the price is a la carte.
There’s also a full bar.
Hot Box Biscuit is in a handsome historic building in South Main Village. It’s topped with a stunning bright red neon sign of the kind that used to line South Main Street and Hemphill Street.
Hot Box will open at 7 a.m. daily. Watch for it at Main and Broadway streets.; hotboxbiscuitco.com.
(Celestina Blok interviewed Hooton in last week’s DFW.com.)