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Big Bad Breakfast Opens in Franklin


Breakfast-to-lunch spot Big Bad Breakfast recently opened in Franklin at 1201 Liberty Pike at Liberty Station. Their first day of business was on Tuesday, May 4, shared General Manager Kirsten Braden.

Liberty Station is also home to Waldo’s Chicken, Vui’s Kitchen, and Athenian Nail Spa.

This is the eighth location for Big Bad Breakfast and the second Middle Tennessee location; Big Bad Breakfast opened a Nashville location on Charlotte Avenue at the end of 2019.

On the menu, you will find items like in-house cured bacon, skillet meals, and made fresh daily biscuits – you won’t leave this spot hungry! In addition, you will find brunch cocktails of bloody mary, mimosa, and the breakfast dude (a cold brew, cream, vodka, Kahlua, and vanilla). In talking about the Franklin location, Braden stated there may be a few additions to the menu as they plan to cater to Williamson County.

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Hours of operation are 7 am – 2:30 pm daily. Find the latest updates on their website. 

About Big Bad Breakfast

Big Bad Breakfast began in Oxford, Mississippi by James Beard award-winning chef John Currence, who combines his New Orleans background with his Southern roots to make breakfast the most important meal of the day.

Currence was born and raised in New Orleans, where food is, “as much a part of life as air or water,” says John on the Big Bad Breakfast website.

Big Bad Breakfast is about more than offering great food choices to its patrons; it’s about giving people a taste of Currence’s childhood.

“But more than anything, I wanted to recapture the flavors of my childhood memory. Things don’t taste the same now with the degree of processing and preservatives/stabilizers added to food,” says Currence. “I wanted people to taste the flavors of my grandfather’s patty sausage and my great grandmother’s biscuits. So that’s exactly what we did,” he adds on the restaurant’s website.


Fresh Hospitality’s mission is to help entrepreneurs grow. Fresh achieve that mission by providing financial and intellectual capital to growing food businesses. Fresh’s brands all share common values: a deep appreciation for guests and communities, a healthy respect for food, and a drive to deliver genuine hospitality. That focus on values has pushed us to start businesses that span the hospitality industry. Other brands include Biscuit Love, The Grilled Cheeserie, Martin’s BBQ, Vui’s Kitchen and more.

Donna Vissman
Donna Vissman
Music fanatic. Event attendee. Prone to fits of large coffee consumption. Always looking for the perfect pair of jeans.
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