Squash Blossom vs. Joe's Diner: Biscuits and Gravy Beatdown
Amy Edelen Homemade biscuits and gravy at Squash Blossom
Biscuits and gravy, a simple, yet popular breakfast dish, can be made with many variations of sausage gravy--pork, turkey or even chorizo here in the Valley. Smother two homemade buttermilk biscuits with gravy and it's the ultimate comfort food for chilly winter mornings. We took a look at two restaurants, Joe's Diner and Squash Blossom, both of which prepare their homemade gravy and put their own twist on the traditional recipe.
In This Corner: Squash Blossom
Amy Edelen Dining area at Squash Blossom
The Setup: Squash Blossom is located a block and a half north of ASU's Downtown Campus. Brian and Carrie Lester originally started Squash Blossom as a catering company, but have since expanded to primarily a brunch style restaurant in the summer of 2012. Breakfast hours are from 6 a.m. to 11 a.m. daily, and the menu features several homemade options such as pumpkin pie pancakes, french toast, eggs, and homemade biscuits and gravy. All breakfast items are priced under $7.
The restaurant is split into two dining areas--one dining room with a bar and another open and inviting room near the patio with large windows and photographs on the wall.
The Good: The buttery and flaky biscuits were served open-faced with two savory house-made turkey sausage patties, which had a dash of spice to them. The gravy was piping hot. The biscuits and gravy plate was filling and only $6.
The Bad: No complaints about the biscuits and gravy; however, the restaurant has two separate entrances--one adjacent to the restaurant's parking lot off of Second Street and McKinley and the other entryway is located on First Street between The Turf Restaurant and Pub and Pomo Pizzeria. The two entryways can be a little confusing if you haven't visited the restaurant before.