Worley settles into a chair, and a plate of Bonuts arrives: thrice-rolled biscuit dough stuffed with lemon curd and whipped mascarpone filling, a dish he invented in honor of his wife’s birthday. Next time, as it turns out, is soon, as Biscuit Love’s second location (five miles from the first) is nearing the end of construction with an eye toward a February opening. To meet demand, Karl Worley (pictured here, at Biscuit Love) and his wife, Sarah, plan to open a second location nearby in February.
But every time I see them, I wish we’d ripped ’em the hell up.” “I still hate these tiles,” he says, jabbing a finger toward the beige floor, one of the few decorative vestiges of Kocktails & Kouture. Worley walks toward a table in the back of the restaurant, wrinkling his nose as he goes. “It was black walls and spray-painted chandeliers,” Worley recalls of the space that would become the airy, bright brick-and-mortar iteration of what began with his and his wife’s thriving food truck. The tight setup was designed by the owners of the building’s original occupant: Kocktails & Kouture, a combination nightclub and retail shop, which was, surprisingly, not owned by the Kardashians. Worley nods and smiles, then ducks into the narrow pass-through cooler, where he says good morning to the cooks gathering supplies before popping out the other side behind the bar. “You about done?” one of the kitchen staff teases, snapping an apron at Worley as he tests the strength of his repaired shelf. Worley, who is thirty-eight, along with his wife, Sarah, thirty-six, is the owner of Biscuit Love, a revered Nashville breakfast and lunch joint that since its 2015 opening has drawn hour-long lines on weekdays, due in part to the attention to detail currently on display.
and the Tennessee- born chef Karl Worley is drilling a screw into the wall, much to the chagrin of his eager prep staff.
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