Biscuits and gravy at Bob Evans is a guilty pleasure for me.
Our Chicken Express here in Texas offers an excellent white gravy. I always buy extra to have with biscuits the next morning.
I love the white gravy that comes with DQs chicken strips. But then I’m not a connoisseur of white gravy. I do add salt and pepper to it.
A spoonful of sugar is also a great addition to medicine; it helps it to go down
Delightful.
When I cook at home I have to remind myself that making gravy is something I should do for certain meat dishes. My gf likes gravy, while I do not. So, I go through the process of making a roux and then adding “drippings” (fat), etc.
The first couple Thanksgivings at my gf’s parents’ home I had to explain when someone said, “hey, pass kayaker the gravy, he didn’t get any”.
Rant follows:
Forget fast food places; I’d like to find any restaurant that makes an honest-to-god homemade gravy that is actually edible instead of diluted kindergarten paste. If a place has “diner” in its name, you can almost bet that the gravy is inedible. I ate in a steak place last year that had $100+ steaks on the menu, and those fuckers couldn’t make a sauce or a gravy that had any flavor to it; and they charged extra for it! Have culinary schools stopped teaching sauces and gravies? One of the sous chefs in the dining room here at The Manor makes the real deal when it comes to sausage gravy, and I eat breakfast there on Sundays because of it. There really is no excuse for inedible gravy. It’s dead easy to make, but one has to - you know - make the effort.
When you’re paying - and training - staff …
… easy to do, but requires effort … 
One of these things is not like the other one 
@Chefguy , you gotta know making a big vat is incredibly hard to do. Hard to do-Well.
Easy to scorch, over salt, and requires kitchen staff with skill, big arms, patience and get paid more than minimum wage and is sober.
A rare bird, indeed.
(My ex-son-in-law is a chef. His biggest gripe was finding the low end kitchen staff, the dishwashers, the stirrers and trash carriers. Minimum wage don’t cover the crap these people have to do. They are often untrained, first job outta jail or rehab and use substances. Certainly not all, but plenty)
Uhoh. I usually have a glass of wine while cooking, just in case it is needed.
My SO is fond of the steak fingers from Dairy Queen and swears it has the best cream gravy outside of homemade.
This is Texas DQ - I understand those elsewhere are not the same.
I read that article, but it was for Houston’s a national chain and the sandwich was the French dip so not gravy, but jus (maybe technically a gravy?).
I LOVE the gravy on Popeye’s mashed potatoes! In fact, I once bought Kentucky Fried’s baked chicken and stopped at Popeye’s on the way home just to order a large mashed potato with gravy. The guy kind of gave me a strange look when, in answer to his query, “Nope, that will be all.” LOL
Outside of TX and NM, I’ve never seen the steak fingers at DQ. They certainly don’t have them in the PacNW.
Well, here’s a fast food idea: The Gravy Boat. A drive-thru/dine-in outlet that offers a menu of rich gravies or thin au jus slathered over biscuits, beef or chicken patties or pulled pork, or plain white bread. You can also order it in a drinkable cup.
I know I’d go.
Zippys in Hawaii has decent gravy on its loco moco
Since it has not yet been noted, excellent username/post combo.
And the avatar is just chef’s kiss
Culver brown gravy is good. I like it on their Pot Roast sandwiches, and on their fries. They charge extra for it. 
The Bar Be Cutie, a local chain of long standing in the Nashville area, has great gravy, both brown & white.
Gravy is just another sauce, basically made the same way all sauces are made. The word supposedly comes from the French gravé, which means “seasoned sauce”.
Canadian Costcos sell poutine for six bucks. They also have chicken fingers with fries (which I have read not all American places do, though probably most do), and gravy is only thirty cents.
But I still wish, just a very little bit, they still had smoked meat sandwiches and meat and provolone sandwiches on the menu.
What I really would prefer are some of the items they sell at the Mexican Costcos.