Table for Two

Real Southern cooking, New Orleans-style

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Biscuits & Barbecue
206 E. Second St., Mineola
(516) 493-9797, www.biscuitsandbarbecue.com
Facebook: Biscuits & Barbecue

If you’ve ever experienced the true cuisine of New Orleans, you know it is difficult to find on Long Island. Having dined in the French Quarter, I was thrilled to find this authentic little eatery, which is tucked away in the industrial part of Mineola.

Housed in a 1940s railway car that was once a diner, Biscuits & Barbecue opened three years ago, thanks to Joan Gallo and her partner, Thomas Sullivan. For the past 17 years, they have also owned The Delta Grill, a larger Cajun/Creole restaurant in Manhattan’s theater district. Executive Chef Robert Bouyer, a native of Louisiana, goes back and forth between the two locations. Mineola’s full-time chef is Ignacio Castillo. ‘Restaurant Hunter’ on FIOS Channel One has featured Biscuits & Barbecue numerous times.

         For now, you can bring your own wine or beer. With seating for about 40 guests, the restaurant has six booths, one table and a row of stools at a soda fountain-style counter. Biscuits & Barbecue is really all about the food. And, you’ll experience true Southern hospitality by an informal, friendly and doting staff.

 Breakfast, lunch and dinner are served here, although you can order from the dinner menu all day long. Meats are smoked on premises. There are seasonal specials; right now they are featuring crawfish.

Many appetizers are ample enough to share. Fried Green Tomatoes came sliced and crisp, served over greens. Alligator Sausage, cut into chunks on a bed of Creole mustard sauce, was delectably rich in flavor. Country Biscuit (enormous) was blanketed with savory Andouille sausage gravy. If mac and cheese tops your list of comfort food, then their Dixie version is a must — spiral macaroni tossed in béchamel sauce, topped with melted brie and cheddar cheeses, served baked and golden straight from the oven.

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