New Covington restaurant serves breakfast, burgers and everything in-between

Biscuits to Burgers opens Nov. 1 at RiverCenter
Biscuits to Burgers -- and everything in-between
Biscuits to Burgers -- and everything in-between
Biscuits to Burgers -- and everything in-between
Biscuits to Burgers -- and everything in-between
Posted at 7:00 AM, Oct 31, 2017
and last updated 2017-10-31 07:00:00-04

COVINGTON, Ky. -- A new restaurant concept opening in Covington will feature an all-day menu -- highlighted, in particular, by two items that seem to shine whether served together or alone.

Biscuits to Burgers opens Wednesday, Nov. 1, at Covington's RiverCenter.

Biscuits to Burgers, which debuts Wednesday, Nov. 1, inside The Towers of RiverCenter, is exactly as it sounds. Its breakfast menu leans heavily on the former, an early-morning favorite, but transitions to the heartier American classic for lunch and dinner -- with a touch of everything in between.

"People hate the same old, same old, and I don't think they're going to find the same old, same old here," said Jeff Ritson, chief operating officer for RiverCenter Entertainment Venues LLC, a Corporex company. Corporex is backing the restaurant ventures.

"There's nothing else like it," he added. "We put some new, modern, eclectic twists on traditional breakfast, lunch and dinner, and by doing that, we're being more responsive to what everybody is looking for -- something different."

The interior of Biscuits to Burgers, at Covington's RiverCenter.

Ritson said the restaurant offers unique finds, starting with the biscuits, which range from buttermilk, served with honey and preserves, to nutty, mixed with walnuts and pecans. Alongside traditional breakfast fare -- such as quiche, waffles, a skinny omelet and avocado toast -- there's the Kentucky Classic: roasted turkey, applewood-smoked bacon, diced tomato, white cheddar Mornay sauce and a fried egg served on a signature biscuit. The Sunrise Combo includes herb-roasted asparagus topped with fried eggs, chopped bacon and chives.

Lunch and dinner are a mix of salads, sandwiches, chili and soups, highlighted by eight different house burgers, all weighing in at half a pound, cooked fresh on a flat-top grill. The Fried Green is topped with cheddar cheese, fried green tomato, grilled red onion and basil mayo, while the Aloha features grilled pineapple, provolone, a ginger-soy glaze, lettuce and tomato. Patrons can build their own burgers, too. Bun choices range from biscuit to brioche.

Milkshakes are all hand-spun and include indulgences such as Derby Pie, Monkey Bread and Glaze Donut.

A full bar offers a selection of bourbons and local craft beer favorites such as Bubbles by Rhinegeist, Storm by Braxton Brewing and MadTree's Happy Amber and PsycHOPathy.

Biscuits to Burgers offers ample patio seating, too.

There's seating for 150 inside. Outside, there's a patio that runs the length of the space and holds nearly as many patrons. Biscuits to Burgers will employ about 30-35 overall.

"Overall, we're trying to be something for everyone," Ritson said. "You've got to be a little different (to stand out in this market), but at the end of the day, it's going to boil down to what tastes best. We think the food is certainly up there."

Overall, Biscuits to Burgers is the third in a series of six eateries planned at RiverCenter, a twin-tower office complex surrounded by the Embassy Suites, the Northern Kentucky Convention Center and The Ascent luxury condos.

FIRE, a casual-upscale eatery that features American fare, opened in April in the old Behle Street Cafe space. Butler's Pantry, a fresh-food marketplace, located across from Biscuits, opened in August.

Ritson said the three remaining restaurants are in the planning stages. There's no official timeline for those projects, which would connect the span between Biscuits to Burgers and FIRE, but "ideally," Ritson said, "it would be nice to have everything running by spring or summer."

Biscuits to Burgers will open for business at 7 a.m. Wednesday. Hours will be 7 a.m.-10 p.m. Sunday-Thursday and 7 a.m.-midnight Friday and Saturday.