The Biscuits And Gravy Torch Has Been Passed
To be sure, I am a Biscuits and Gravy™ man. Weekends are my time to explore the various biscuits and gravies of Los Angeles. I found a reliable duet at Millie’s in Silverlake some years ago and the torch was officially lit. Each weekend I would attempt to best the Millie’s combo; each weekend I would fail to do so. Seasons changed. My hair grew longer. The torch burned brighter and try though I might, I was unable to top that concoction flawlessly executed time and again: one made-from-scratch drop biscuit shoved in the bottom of a bowl, drowned in hot-but-not-too-hot herb gravy with nary a hint of sausage. Nary a hint! The fact of the matter is that you don’t need sausage in the equation at Millie’s. This is a good thing, because you’re not going to get sausage unless you fuck with perfection and reverse engineer a sausage-loaded egg plate while nobody’s looking.
But the torch has now been passed.
Twice this summer I’ve experienced the magic and wonder of the sausage gravy at Auntie Em’s in Eagle Rock: once on their homemade biscuit, once on their toast (the latter was affectionately if not bashfully dubbed “shit on a shingle” by one member of the staff). Let it be known that I am hereby handing the Biscuits And Gravy Torch of Los Angeles to Auntie Em’s with all the rights, privileges and responsibilities thereunto appertaining. Indeed, Auntie Em has the heartiest gravy in the city of Los Angeles at press time. Consider it not a side so much as a meal unto itself, offering both the warmth of the sun and the heft of a cinderblock right in your belly. If you’ve tried the aforementioned and know of a better B&G combo out there: I question your logic, but the comments are open and I am all ears.
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