PHOTO BY KRISTY GRAVER

On Saturday, after five years in business, the folks at Oak Hill Post held their final supper service. I’m still not over saying goodbye to their biscuits!

In October, after a brief closure, Christian Schulz and Rebecca Nicholson reopened their popular Brookline breakfast-and-lunch joint as a dinnertime concept. That was always their plan. And, as someone who experienced the new menu, I can say it was a good one.

Those biscuits though.

I first interviewed the pair in 2018 when they were running a pop-up dinner series called Menuette. In addition to being a chef, Schulz is a classically trained musician who enjoys preparing multi-course meals eaten the way you would dance a minuet — at a slow and steady pace.

Soon after they debuted the brick-and-mortar spot, however, the pandemic changed their culinary trajectory and forced them to pivot (technically still a dance move) from a cozy supper club into a bustling daytime diner … from a ballroom to a mosh pit.

Since slow and steady is not my feeding style, I’d devour OHP’s Creme Brulee Griddled French Toast at warp speed along with scrambled eggs, roasted beets, a glass of orange juice, pour-over coffee and a biscuit (or two!). In between bites, I’d B.S. with the staff. That was one of my favorite ways to start the day.

PHOTO BY KRISTY GRAVER

Once, when I was trying to curb my spending and carbohydrate intake, I decided to bypass my beloved biscuit. Schulz, believing the omission was made in error, delivered one to my table complete with ramekins of homemade lemon curd and jam. In his honor, I will never turn down bread again.

Bottomline: Schulz and Nicholson ran a gourmet greasy spoon with the same kind of friendliness and efficiency as a fine dining establishment. I figured I would have many opportunities to make OHP my go-to nighttime destination.

Sadly, on Jan. 24, Schulz announced its permanent closure on social media.

“We knew that this business wouldn’t last forever,” he said. “After seven great years we have decided that the time to hang up our aprons is now. I understand that this may come as a shock, and some may lament the loss of a great restaurant. To me, though, this is not a time for sadness, but a time of celebration. Oak Hill Post was a huge success, and one of our greatest achievements in life. We are grateful that we were able to share it with you all.”

I’ll miss the people at Oak Hill Post more than the biscuits.