Pastries fill the antique case up by the register—towering layer cakes, triple chocolate chip cookies, biscuits filled with raspberry freezer jam—and yes, they taste as good as they look. Owner-baker Heather Earnhardt channeled her Southern heritage into this breakfast and lunch spot on 15th, where biscuits are a fluffy and buttery vehicle for soft egg and cheese and Benton’s bacon, or chunks of expert fried chicken, sharpened with aged cheddar and flooded over with fiery sausage gravy. The room’s not quite as comfort-driven as the food, but these are plates worth squeezing into the old church pews repurposed as close-quartered banquettes.