$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 writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.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.
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