Local chef Gabriel Ferguson had just gotten his first restaurant up and running — a Southern-styled eatery specializing in biscuits — when the mandate came down to ban dine-in service across San Diego County. But in what has been a bleak time for many restaurants, Ferguson says his experience during the crisis has been relatively positive one.
He and his employees at Sunnyboy Biscuit Company decided to continue to operate through the shutdown, pivoting to takeout only but keeping the entire menu intact. Ferguson tells Eater that it’s been rewarding to be able to keep paying his staff while being a resource to the community surrounding the Park Boulevard restaurant, which is open daily from 7 a.m. to 2 p.m. His quick-service menu lends itself to takeout and is full of the comfort food that people might be craving right now.
Based on homemade biscuits, the menu ranges from biscuits and gravy and eggs and biscuits to lunchtime biscuit sandwiches including a biscuit-wrapped hot dog and fried chicken in a biscuit. The biscuits are also available by the bucket, served with whipped honey butter and seasonal fruit compote. The chef says he’s planning to feature more blue plate specials, including a biscuit-topped chicken pot pie. Sunnyboy Biscuit Company also offers strawberry shortcakes, as well as pies, cakes, and cobblers.