Cherokee Street has a new go-to spot for buttermilk biscuits and brunch served seven days a week. Red Oak Biscuits recently relocated to the neighborhood from its original downtown home, which rebranded into its current incarnation in March 2018. The concept initially debuted as Red Oak in August 2017 before retooling to feature a biscuit-centric focus.

The daytime restaurant fills the 1,200-square-foot space previously occupied by The Blue Pearl. Owner Derek Schulze fills the historic space with Red Oak’s previously established neo-modern farmhouse aesthetics. The dining area, for instance, features a portrait of his family’s bicentennial farm alongside a hydroponic tower garden growing basil.

Schulze works with his executive chef Joshua Akers, who grew up in the neighborhood, and general manager Aerielle Gundayao to bring the locally sourced menu to the community. Red Oak’s biscuit is a take on a family recipe of Schulze’s; the signature buttermilk drop biscuit has a sweet and salty flavor profile and fluffy texture.

Highlights from the menu include several savory options as well as a sweet staple from Red Oak’s first menu: strawberry shortcake with strawberry jam, whipped cream and fresh strawberries on a buttermilk biscuit. Another dessert-like dish features Schulze’s mother’s recipe for apple cobbler served on a biscuit a la mode.

Biscuit sandwiches include “The OG” with your choice of housemade local sausage, local bacon or vegetarian sausage with a fried local egg and Cheddar on a buttermilk biscuit; "Lit Biscuit" with Buffalo-slathered pulled chicken, ranch, Red Hot Riplets and Cheddar cheese on a buttermilk biscuit; and "Chicken BBQ" with chicken, Cheddar, barbecue sauce and coleslaw on a buttermilk biscuit.

Entree-like options include biscuits and gravy as well as “Smashing" with avocado, a sunny-side-up egg, fresh greens, chili oil, pesto and goat cheese on a buttermilk biscuit. Toast is also available including options such as “Urban Farmer” with avocado, bacon, a fried egg and microgreens on nine-grain bread.

“It’s great to be a biscuit restaurant, but we find having variety is important as well as meeting different dietary needs,” Schulze says. “Sandwiches and salads will allow us to be a longer hours concept in the future. We also wanted to have healthy options.”

Sandwich options include “BBQ Jack” with marinated jackfruit, sweet tangy barbecue sauce, vegan Cheddar and apples on ciabatta. Salads include "Berrylicious" with strawberries, blueberries, pickled red onions, goat cheese, toasted pecans, spring mix and lemon-basil vinaigrette.

From the beverage list, choose from Sump Coffee, espresso drinks, tea, hot chocolate, steamers and smoothies such as the “Green Dream” with almonds, banana, kale, dates and vanilla. Pastries from Whisk: A Sustainable Bakeshop are also available.

Red Oak Biscuits is open Monday through Friday from 7:30am to 2:30pm as well as Saturday through Sunday from 8am to 2pm.

Red Oak Biscuits, 2926 Cherokee St., Cherokee Business District, St. Louis, Missouri, 314.449.1130, redoakbiscuits.com

Mabel Suen is the St. Louis contributing editor for Feast.

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