Maple Street Biscuit Company Looks to Be Headed to Clearwater

The brand already has five locations in the Tampa Bay market
Photo: Official

Located at the intersection of Gulf to Bay Boulevard and South Belcher Road in Clearwater, Gulf to Bay Plaza looks to be the home of Maple Street Biscuit Company’s next expansion in the Tampa Bay market. The biscuit chain, which already has five outposts in the area, submitted paperwork recently for a new location at 2233 Gulf to Bay Blvd.

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Founded by Gus Evans and Scott Moore in 2012 in Jacksonville, the brand has grown throughout the South and in the Midwest.

“Why have a bland and boring start to your day?” says the Maple Street website. “We’re serving up your favorite breakfast dishes with big, bold flavors and fresh ingredients that will inspire you to make the most of your day. It’s time to wake up to WOW!”

Maple Street’s Biscuit Sandwiches come in varieties like the Five & Dime (Fried Chicken, Bacon, Cheddar, Egg, Sausage or Shiitake Gravy with a kick), The Sticky Maple (Bissell Family Farms Classic Syrup, Fried Chicken, Bacon), and The Cowboy (Country Fried Steak, Bacon, Cheddar, Egg, Sausage or Shiitake Gravy with a kick).

A selection of entrees includes The Retro Plate (Two Eggs Cooked Your Way, Pecanwood-Smoked Bacon & Smashbrowns, Served with Choice of Biscuit & Jam or Biscuit & Gravy) and the Bluegrass Grits Bowl. There’s plenty more on the menu, too (we’re eyeing High Steaks, with Country Fried Steak & Sausage or Shiitake Gravy with a kick).

You can follow @maplestreetbiscuitcompany on Instagram to keep up with all things Maple Street Biscuit.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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