![]() This may not be tradition, but it’s umami on steroids. ![]() When the egg yolk seeps down to merge with the thick, flavorful gravy & biscuit, the taste combo is amazing. The Moneyball is a biscuit topped with shitake mushroom gravy and an egg. If you are a vegetarian, try the “Moneyball” ($8.50). Pine State Biscuits makes it with Chèvre instead of mayonnaise, and the result is an extremely satisfying spread that bears the signature tang of goat cheese while maintaining the restrained sweetness of the pimentos. The jam (I tried the Huckleberry) was great, but if you don’t require something that sweet on your biscuit, let me recommend the pimento spread. If you just want a biscuit fix, you’ll do fine with the biscuit & spread option. But don’t kid yourself that this will make your choice easy. It’s safe to say that you are in no danger of suffering menu fatigue at Pine State Biscuits. To drink there is Coava Coffee, southern style sweet tea, or Cheerwine soda. To go with that you have a choice of only two side dishes, hash browns or grits ($4-$6). The legendary biscuits & gravy option is of course in the house ($7), as are six different biscuit sandwiches ($9-$12 each). If you are a biscuit purist, you can order a “biscuit & spread”, which comes with either jam, butter & honey, fruit & whip cream, or a house-made pimento spread ($4). The boys have kept it simple, with a menu that currently has only about a dozen choices. Let me put it this way: if you’re nickname is bubba, you might want to consider a to-go order.īut while the restaurant itself may not be built for comfort, the food sure is. There are also five booth seats against the wall, but again that’s probably one or two more than there should be. If you want to get up and refill your coffee, somebody’s going to have to move. There are only four tables in the dining room, and that should probably be three. ![]() In particular, I was curious to see how she would react to the infamous Reggie Deluxe. Since I am porcine-impaired (I don’t eat it), and since we both have southern roots, I asked Cuisine Bonne Femme to meet up with me there so that she could give me her opinion. To see if the guys could translate this success to their new restaurant on Belmont, I went four times over the course of several weeks. Esquire magazine recently chose Pine State Biscuit’s “Reggie Deluxe” sandwich as one of the best sandwiches in the entire nation. And the attention hasn’t just been local. Indeed, in a town with no shortage of serious bread, it’s impressive to consider how popular Pine State Biscuits have become, and just how quickly they have pulled it off. The amazing thing is that customers have been consistently willing to wait in line this long. (Trivia Note: Like “Tar heel”, “Pine State” is a nickname for North Carolina) Created by Walt Alexander, Kevin Atchley, and Brian Snyder, the Pine State Biscuits booth has become so popular over the last several years that customers have often found themselves waiting in line for over an hour to get their hands on one of the hundreds of sandwiches these North Carolina transplants punch out over the course of a day. Any discussion of the new restaurant must of course begin by making mention of their booth at the PSU Farmer’s Market. Biscuits just don’t get that kind of respect.Įnter Pine State Biscuits, who have come to Portland on a mission. I think it’s safe to say that you won’t see biscuits at your local Boulangerie any time soon. It’s not very big, it doesn’t store well, and it’s not particularly attractive. Reader Survey: Best Coffeehouses in Portland 2017.A Map of our favorite Portland coffeehouses.Interviews: Honest dialog with people in the Portland food industry.Reader Survey: Best of Portland Food 2017.
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