Since opening in the heart of the Gulch neighborhood in 2015
Biscuit Love has become a Nashville staple for its playful take on Southern brunch.Owned and operated by husband-and-wife team Karl and Sarah Worley (with the help of the Biscuit Babes in the kitchen), Biscuit Love serves a variety of breakfast and lunch options made entirely from scratch. Originally operated as a food truck before moving into its brick and mortar restaurant, Biscuit Love remains steadfast in its commitment to sourcing from local purveyors, and actively gives back to the Nashville community.
Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his grandfather in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South.
Sarah Worley was born and raised in Northeastern Pennsylvania, yet she considers the South her home now that she’s spent nearly half of her life in Nashville. She holds a culinary degree from Johnson & Wales and an Accounting degree and MBA from Belmont University. She and Karl work side by side not only in their restaurant, but also in being the proud parents of their incredible daughter Gertie.
Biscuit LovE in the news
Garden & Gun - The Year in Southern Restaurants: Biscuit Love
The Tennessean - Sarah Worley Talks About The Rise of Biscuit Love
Southern Fork Podcast - Listen here
Southern Exposure Magazine - Karl Worley: On a Roll With Biscuit Love
Southern Living - The South's Best Breakfast Spots
Garden & Gun - The Art of the Beaten Biscuit