Pine state biscuits how to#

We mulled around for weeks trying to decide how to buy one oven between the three of us. They were game – so we got on board to do the Market. Walt and I made biscuits ‘n’ gravy one day, took it down and handed it out to the crew at the Farmers’ Market. I thought it’d be a good idea to get our feet wet. Kevin: I was working for the VP of the Farmers’ Market board (Scott Dolich of Park Kitchen) at the time. Kevin, you came up with the idea of the Farmers’ Market. None of us had run a restaurant before and it was more financial risk we were willing to take at that point. Photo: Catherine Coleīrian: You guys pretty much approached me – Originally the talk was, ‘Let’s open a restaurant.’ But all of us were non-committal. Was the idea from the three of you? Biscuit smothered in mushroom gravy. We’d have our meetings there – worked out of shared kitchen spaces all over town. Brian would come over for the first year or so. Kevin: The house that we lived in was Pine State for a little while we got the Farmers’ Market rolling. We ended up living together and that’s about the time we started thinking about Pine State. He was winding things up there in Arizona and decided to move up. Once I established myself here, Kevin came and visited a couple years later over Christmas and really liked Portland. On the way out to Portland, I visited Kevin. So you guys are all friends from North Carolina: Then we meet every week to talk about operational issues. He’ll do a lot of the finish work on Alberta. Walt’s the coordinator for all the contractors and any kind of shop maintenance. Is it typical for you guys to all be together:īrian: Walt and Kevin both work in the shop I don’t work in the shop at all. They’re staying true to their quick eat ‘em and run, to-go biscuit kitchen set up. And while the space is double that of their Belmont location, don’t expect a leisurely restaurant experience. Kevin, Brian and Walt are anxiously awaiting the opening of their third Pine State Biscuits outlet on NE Alberta and judging by the near constant around-the-block lines at the Farmers’ Market and Belmont shop, the new location will further fuel their cult following. Pine State Biscuit owners Brian Snyder, Walt Alexander, Kevin Atchley. Reader Survey: Best Coffeehouses in Portland 2017.A Map of our favorite Portland coffeehouses.Portland Food and Restaurant News and Discussion.Interviews: Honest dialog with people in the Portland food industry.Reader Survey: Best of Portland Food 2017.Another wonderful thing about Pine State Biscuits is that all of their locations offer outdoor/patio dining, and serve delicious drinks along with the unforgettable biscuits and sandwiches. I’ve been to some other Portlandia brunch experiences where the service vibe seems much less concerned with. Even though you may likely wait a long time in line, be assured the staff is moving just as fast as your hunger is increasing. The service is also consistently friendly and efficient. Pine State Biscuits in particular has nailed the Southern regional concept for brunch food in Portland, and it would be hard to top a Portland brunch experience if you’re hungry for biscuits and fried chicken at the lower to medium price point. regional and traditional/old school to quintessential “ Portlandia” weird cuisine. Pin ItPine State Biscuits is one of so many reasons that Portland has become a world class city for good eating, with so many restaurant choices from fine dining to casual, ethnic to U.S.