"...Chef David LeFevre was an early adopter among the recent wave of local chefs to embrace the American classic. He’s been serving biscuits at his Manhattan Beach restaurant M.B. Post since it opened in 2011. Infused with diced Tillamook cheddar and crackling bits of Nueske’s applewood-smoked bacon, they pick up where his mom’s biscuit recipe left off. Crusty and bounteous, they release a cloud of steam when you break them open to slather on some maple butter..."
Read the full Los Angeles Magazine article by Patric Kuh here