Are you in Nashville for the weekend, or the week, or the foreseeable future?  Are you looking for brunch, preferably one that involves biscuits and a little creativity? Well, I have a suggestion for you. 

  
Butchertown Hall is a relatively new place in the constantly evolving area just north of downtown called Germantown. As you might gather from its name, it is rather meat-focused. They offer a wide variety of roasted and smoked meats, and house-made sausage, all of which is delicious – everything I’ve tried so far anyway. They are in a gorgeously designed space – open and light, modern and historic and industrial all wrapped up together. 

Today I’m here to talk about one thing in particular. Biscuits and gravy. Brisket gravy. Whoever heard of such a thing? I like to think I’ve become fairly knowledgeable about biscuits and gravy in recent years, but they have always been of the sausage variety. This was different. 

  
First, let’s talk about the biscuits. This dish is served with three medium-sized, flaky, buttermilk biscuits. They have a nice, slightly salty, top crust to them. They are split and covered with gravy, then topped again, making for a very nice presentation and excellent gravy-to-biscuit ratio. 

  
And then there is the gravy. Creamy, smoky, not too salty, with brisket mixed in. The whole thing is topped with even more brisket. The brisket was tender and flavorful and the entire dish worked together perfectly. 

  
One of these days I will have to devote a post to all the things I’ve learned about biscuits and gravy in recent years. Meanwhile, I advise you to head over to Butchertown Hall, grab a seat at the bar, and order you some. You won’t regret it.