Sunnyboy Biscuit Co.

While North Park's 30th Street corridor leans heavy on craft beer and wood-fired everything, Sunnyboy stakes its claim on a different kind of craft: biscuits that don't pretend to be your grandma's recipe. These aren't the fluffy, cloud-like Southern platonic ideal — they're denser, butterier, engineered to hold up under fried chicken, sausage gravy, or whatever you pile on. That density is the point. A soft biscuit is great until it disintegrates halfway through your meal.

The fried chicken biscuit gets rosemary in the breading, which is either a welcome variation or a minor heresy depending on how you feel about messing with the formula. The hash waffle is the sleeper order — crispy, substantial, better than it needs to be. The chicken fried steak comes with gravy that does the job without pretending to be from a Texas diner.

The space itself is cottage-sized, with outdoor seating that catches morning sun and indoor decor that leans into a kind of retro-breakfast aesthetic without overdoing it. Parking on Park Boulevard is the usual gamble — street spots turn over fast, but there's not much off-street backup. Mornings get crowded, especially on weekends, but turnover is decent since most people are in and out within 45 minutes.

This is North Park's answer to the breakfast-spot question when you don't want avocado toast or a breakfast burrito. It's hearty, unfussy, and honest about what it is: biscuits done one way, done well, with enough variations to keep locals coming back without needing to reinvent the menu every season.