UPDATE January 2022: Boxwood Biscuit Co. has CLOSED.
Boxwood Biscuits started as a pop-up during the pandemic last year, operating first out of the excellent Lawbird cocktail bar in German Village. Lawbird owners Luke and Annie Williams Pierce adapted their bar into a carryout during the shutdowns, offering up a curated selection of wine, beer, bottled cocktails, and snacks. (While the cocktail bar has reverted to its usual form, they just announced they’ll open a separate carryout in Grandview!)
Over the summer of 2020, they teamed up with chef Tyler Minnis, most recently of The Market Italian Village, to create Boxwood Biscuit Co., a pop-up serving biscuits, gravies, sandwiches, bowls, cold brew, and more. Fortunately, that concept now has its own space in the Short North!
Boxwood inhabits the side street location that was briefly home to the Belgian Iron Wafel Co., on Russell between High Street and Goodale Park.
The space features tall windows up facing the street, a subway-tiled counter and open kitchen, exposed brick walls, and two levels of seating.
Their menu has shifted since its first conception, partly in response to customer favorites and partly because of all the crazy supply issues restaurants have experienced this year. But one thing has remained the same: the biscuits.
Boxwood serves a classic buttermilk and a vegan biscuit; both are dense, flaky, golden squares that are good on their own or perfect for sandwiches.
They offer plenty of options for enjoying your biscuits, including a variety of spreads:
- hot honey butter
- miso maple butter
- apple butter
- pimento cheese
- seasonal jams
And it wouldn’t be a biscuit place if there weren’t biscuits and gravy. Choose from:
- pork sausage miso
- Impossible sausage miso
- Thunderkiss Coffee red eye maple
- truffle creamed spinach
- seasonal gravies
Can’t choose? Order a gravy flight with two biscuits + your choice of three gravies.
I’ve really been loving on the biscuit sandwiches. There’s the Lil Bird with fried chicken, the truffle creamed spinach gravy, and honey. The vegan Jolene with barbecued sweet potato, kimchi braised greens, miso maple butter, and their house Franklin Frisco sauce. Plus more!
My favorite so far has been The Franklin, a classic breakfast sandwich with baked egg, bacon, American cheese, caramelized onion, a touch of their house “fancy sauce,” a little pork miso gravy for good measure. It’s rich, flavorful, and will make a delightful mess.
I’d highly recommend a walk through the fried chicken sandwich menu, too. You know I can’t resist a good chicken sandwich, and Boxwood’s offerings have struck a serious nerve with me. Of the handful of sandwiches, my favorite is the Prairie Bird, a generously sized, wonderfully seasoned piece of fried chicken layered on a Martin’s potato roll with bacon, creamy slaw, American cheese, maple mustard, and their Franklin Frisco sauce.
I’d also highly recommend the Firebird: fried chicken with a hot glaze, pickled jalapeno, and a touch of their green goddess sauce to cool things off.
Lately they’ve been featuring “fancy fries,” crispy thin potato wedges topped with pickled onion and jalapeno, cheese, cilantro, fancy sauce, and a dusting of Sriracha ranch.
They’re also working through sweet specials. On one of our visits, Tyler treated us to a berries and cream shortcake with maple cream. Lately he’s been doing a biscuit bread pudding.
Their menu also includes sides, bowls, hot and iced coffees, and more. Tuesdays they give away free Thunderkiss cold brew; Thursdays has been chicken nugget day.
Keep an eye out on their social media for weekly specials; very recently they did an amazing collaboration with Wario’s Beef & Pork that included a sesame seed biscuit (reminiscent of Wario’s semolina sticks) topped with shaved rib-eye, provolone, whiz, pickled jalapeno.
This may be a bit of a tease, but briefly Boxwood was doing chicken dinners. They paused those back in May, but certainly watch for them to come back sometime. The chicken was very tender and well seasoned.
As you can see above, we’ve been fortunate to follow Boxwood through its earliest iterations in the summer of 2020, tasting prototype bowls, sandwiches, mini donuts, and drinks.
I share this all to say: watch what they’re doing, and visit often!