Pastry chef turned restaurateur Jason Gehring’s got the green light to formally launch the brightly colored drive-thru in Northeast that he’s very much made his own.
After years of serving his signature house-made biscuits at pop-ups all over town, Gehring is scheduled to officially join the brick-and-mortar set Saturday, April 15 at 9 a.m.; that’s when the fully renovated storefront Gehring has now made his permanent home is scheduled to throw open its doors.
In addition to showcasing many of the products he’s made available to the public for retail consumption, Gehring has peppered the menu with contributions from other upstarts within the hospitality community. Fellow Union Kitchen alums Confluence Coffee Co. (nitro cold brew, hot coffee for affogato), and Milk Cult (ice cream by the scoop, ice cream sandwiches, milkshakes) are prominently featured.
Other key suppliers include Puck’s Beverage Company (cane sugar-based fountain drinks), Logan’s Sausage Company (breakfast meats), Smithfield (country ham), and Benton’s Smoky Mountain Country Hams (bacon).
The homegrown restaurant weaves in foods plucked from earlier iterations of Mason Dixie (including the stand he’ll continue to operate at Union Market), as well as offerings exclusive to the sit-down location.
Core items include:
- A Virginia ham, egg, and cheese breakfast sandwich;
- A fried chicken club bolstered by Benton’s bacon.
- And fried chicken that’s been brined for 24 hours.
Status: Opening April 15 at 9 a.m. 2301 Bladensburg Road NE; website