Young and Hungry

It’s All Gravy: Mason Dixie Biscuit Co. Coming to D.C.

A new operation devoted to all things biscuits is working toward opening in the District. Mason Dixie Biscuit Co. launched a Kickstarter campaign yesterday seeking $27,500 to help fund a pop-up in the Petworth neighborhood. The goal is to eventually open a permanent shop and a cart that will serve Union Market.

Behind the venture is former Astro Doughnuts & Fried Chicken chef and Menu MBK pastry chef Jason Gehring, chef, bartender, and sommelier Mo Cherry, and restaurant marketing and business management vet Ayeshah Abuelhiga.

Mason Dixie will serve biscuit sandwiches stuffed with fried chicken or Benton's bacon, fried egg, and cheese plus other creations like a lobster Newberg biscuit bowl (chunks of lobster in a creamy sauce with a biscuit on top). Biscuit platters will include two biscuits with a choice of sausage gravy, "chicken pot pie" gravy, and even chocolate gravy.  There will also be various spreads, whether it's chicken butter, pork rind butter, and jams and jellies made from seasonal fruits.

According to the Kickstarter campaign, Mason Dixie has a tentative location, but the address was not revealed. Y&H has reached out to the owners for more info and will update when we hear back.

  • Mario

    So these people beg for money to open a place because they're too cheap or irresponsible to come up with the cash on their own? Maybe too scared as well that the business might fail? Utterly ridiculous, unless, that is, a donation equals a percentage of the business. You know, like how adults used to behave in this country? If I had some spare change it would go to people who actually needed it.
    But, hey, more power to them. I'm sure plenty of deranged suckers will get them close. I just couldn't go some place that lacks the balls to put up their own cash.
    And if I come up with a whacky scheme to separate folks from their cash, I'd hope the City Paper would give me some free advertising too.

  • Christopher M.

    I love this concept and really feel impassioned that the founders are going for a more grass-roots approach than traditional bank financing. I believe in the concept of "To Whom Much Is Given, Much Is Expected." I have been blessed with very stable government job, and it is truly my pleasure to give to and provide for local causes that compel me. This concept is a winner--especially if the chefs can derive low-carb and gluten-free options that will appeal to the diversity that is the DC food consumer. I can't wait to have my first biscuit from Mason Dixie Biscuit Co. Long-live the local entrepreneur!! 😀

  • Anon

    I think Mario is being way too dramatic and seems to be using words that don't mean what he thinks they mean...having that said, I too was put off by the kickstarter campaign.

    On one hand, you have the Mom who has a passion for making a certain food, who has toiled long hours in her own kitchen making food that has developed a cult following by selling it at markets on the weekend. If she wants to start a kickstarter campaign to open a small place, I'm fine with that. I wouldn't donate, but I get it.

    On the other hand, you have restaurant industry veterans who have done nothing other than think up an idea and now want the public to donate so they can give it a shot. They are welcome to try, but it seems to run contrary to the spirit of kickstarter.

  • Opi

    I would rather my money go to this kickstarter then some guy wanting to make potato salad. So if anyone is contrary to the spirirt of kickstarter it would be that guy. The guy that has made more than 50K for potato salad. Maybe thats why they made the kickstarter in the first place because they seen the success of him.

  • Anonym

    @ Mario - do you really believe these people only need $27k to open their business? Why are you assuming they don't have funding from other sources and are just looking for some community grassroots support to get them to the last mile? I think Kickstarter is a great forum for these kinds of things and by the looks of them, they seem to be quite good at what they do. I would think before you judge a small business that is trying to get off the ground especially since you have no facts to base your opinion on. Karma is real dude

  • John

    One purpose of a Kickstarter campaign is to demonstrate to lenders and financial backers that your concept - be it a creative project, a restaurant/pub, or commercial product - has a ready and receptive audience. Restaurants are tough businesses, and even good ideas sometimes flop. So if an entrepreneur wishes to bring their concept to a lender, they need to bring all they can - solid business plan, industry background, starter money of their own, and market data. Kickstarter can help with both the starter money as well as provide evidence of a market need. I say good for them for using creative tools to raise funds, spread the word and hopefully gather a following for when they do open. Isn't that what entrepreneurs have always done?

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