100 Favorite Dishes, No. 63: The Biscuits and Gravy at Oddfellows

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Certain dishes have deep-rooted emotional ties to Texans. Most chefs know they'll never make gumbo better than Meemaw's...

By Beth Rankin

July 12, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Texans have deep-rooted emotional ties to certain dishes. Most chefs know they'll never make gumbo better than Meemaw's — and the same often goes for biscuits and gravy. Set aside your gravy biases, Dallas, because an Oak Cliff spot is serving up a phenomenal take on this Southern classic.

Oddfellows is a trendy spot in Bishop Arts with the weekend brunch line to prove it. The menu is filled predominantly with breakfast dishes — short rib hash, salmon Benedict, huevos rancheros — with a tinge of Southern cooking. One of the best dishes on the menu will set you back only $5: the biscuits and gravy, made with fresh-baked biscuits and a rich, velvety gravy that we can't help but eat by the spoonful.

The biscuits have that nice, almost crunchy exterior but inside, feel just slightly underdone (in a good way), which creates a great play on texture and flavor. And the gravy — oh, the gravy. It's smoother than most gravies, not lumpy or filled with chunks of sausage, but is so perfectly buttery, rich and creamy that we find ourselves eating it with a spoon like gravy soup. Now that Oddfellows is open until 10 p.m. Monday through Saturday (and 3 p.m. on Sunday), this is one order of B&G that we'll come back for outside of regular breakfast hours.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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