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Husband and wife team Jason and Carolyn Roy opened Biscuit Head to share their love of Southern cooking, their inspiration from travel, and their commitment to local foods. The restaurant has been packed since day one and featured in theNew York Times, Food & Wine, USA Today, Garden & Gun,Paste, and Eater among others. The Roys soon opened their second location, also in Asheville, and will open the first South Carolina location of Biscuit Head in Greenville in 2016. All Biscuit Head locations strive to have as light a carbon footprint as possible and participate in local charitable events, such as MANNA FoodBank's Blue Jean Ball, Empty Bowls, and a Taste of the Opera.
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