$10 Deal: When it comes to Kinfolk’s breakfast, you can’t miss
Kinfolk’s griddle cakes are thick, fluffy and gluten-free — made with Anson Mills toasted oat flour. They’re topped with maple syrup and with a special compound butter. (Joshua Carlucci/Special to The Daily Memphian)
Joshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
Kinfolk is breakfast food for people who are into food, but it’s far from pretentious. It’s blue-collar-baller, if you will. Truck-stop-gourmet.
Food - $10 Deals on demand
Sign up to receive Food - $10 Deals stories as they’re published.
Enter your e-mail address
Related stories
At Kinfolk breakfast, big biscuits are only the beginning
The Kinfolk pop-up, occurring each weekend at Comeback Coffee, is from a young chef who has put in time at some notable Memphis kitchens, including Hog & Hominy and P.O. Press.
Food Files: Ramblin’ Joes to open new Memphis location, Mammoth Coffee ‘Arrives’
Ramblin’ Joe’s is opening more locations, New Orleans-based coffee roasters to serve Hustle & Dough and Chicken Salad Chick to be built in Millington.
$10 Deal: Queen of Sheba’s lamb sub and labnah
“I’d never really thought of lamb as much of a sandwich meat, outside the context of the Basque food or in a gyro. This one, though, is full American style, on a hero roll with mayo, lettuce, tomatoes and onions.”
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.