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.
My girlfriend is so used to having to add salt that she instinctively did so and was in for an experience. The hashbrowns were seasoned, which was a pleasant surprise but maybe salty for some people.
Although the meal itself took some time to reach our table, it wasn't too bad.īeing a Georgia native, I have high expectations for biscuits and gravy, and I'd rate these a 3.5 out of 5. For anyone inquiring, if you order hashbrowns, it takes 15 minutes to prepare, so consider that in addition to the other meal items you order. I ordered Biscuits 'N' Gravy and a side of hashbrowns with scrambled eggs with cheddar cheese. My girlfriend is a great sport, and she accompanied me, although she was not on a similar mission. I have been searching for a place to enjoy biscuits and gravy, and my Google search led me to this restaurant.
I dined at Pine State Biscuits on Division with my girlfriend a few days ago, and it was a bittersweet experience.
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