![]() ![]() With both locations serving up biscuits to Portlanders, Pine State continues to grow, with requests for store locations coming in from across the globe.Īnd to think: This worldwide sensation was spawned by three Southern boys who were simply homesick for biscuits. Alberta Street, doubling the space of the flagship store and bringing biscuits and southern cuisine to an entirely new neighborhood. Belmont Street held it’s grand opening, with lines wrapping around the block a sight that would become synonymous with dining at Pine State in the coming years.įollowing two years of astonishing success at the Belmont shop, in July of 2010, Pine State opened its doors on N.E. In February of 2008, the location on S.E. Their creation caught fire, and by the end of the first market season, Pine State Biscuits had a loyal following of eager customers waiting in lines 30 deep to get their hands on steaming biscuits, mouthwatering sausage gravy, and tender buttermilk breaded chicken.ĭuring the success of the second season at the farmer’s market, the boys of Pine State could read the writing on the wall: It was time to bump their concept to the next level. The Portland Farmer’s Market proved to be the perfect setting, and in May of 2006, Pine State Biscuits began serving their unique version of regionally inspired southern cuisine to throngs of Portlanders. Menu Biscuit Sandwiches Tip for Staff 5.00. The only void left to fill was to share their creation with the public. So they banded together and decided to bring the Southeast to the Northwest.Īfter several months of trials, tests, and “biscuit tasting parties”, they settled on a single recipe. Kevin Atchley, Walt Alexander, and Brian Snyder knew biscuits all too well from growing up in North Carolina, but having relocated to Portland, Oregon, they craved the down home cooking they knew from childhood. The Alberta store is larger but you’ll probably wait there, too.Pine State Biscuits began as a brainchild centered around…what else? The quest for the perfect, buttery, flaky, homemade biscuit. Seating is extremely limited here on Belmont, and you should be prepared to wait in line, perhaps a long time, unless you arrive early in the morning. They still operate there on Saturdays, and now there are two sit-down restaurants. ![]() Pine State Biscuits was born as a stand at the Portland Farmers Market a few years ago. Coffee is by Stumptown, the OJ is organic, and the chocolate milk comes from a local chocolatier. There’s even a corn dog made with Otto’s Kitchen andouille. Sides include crispy, real hash browns, black-eyed peas, and over-the-top creamy grits grown in Oregon. Other sandwiches include things like house-made apple butter, fried green tomatoes, and braised collard greens (not on the same sandwich!), and there’s shiitake mushroom gravy for sausage-frowners. The signature Reggie Deluxe fills the biscuit halves with juicy fried chicken, bacon, a fried egg, sausage gravy, and cheese, and it’s as deliriously good to eat as it sounds. You can have yours with some local honey or marionberry jam, and that sounds just fine to us, but we especially love the sandwich extravaganzas. Pine State Biscuits is a minuscule eatery in Portland where you’ll find biscuits plain and fancy. So how did quality biscuits find their way to Oregon? Pine State Biscuits in Portland, OR - view the Yelp rating, restaurant images, location/map and highlighted meals as seen on Diners Drive-Ins and Dives and. Our cravings have, until now, been satisfied in Dixie, where folks are apparently born with the talent. This is too bad because we really love biscuits. We fancy ourselves pretty fair home cooks, but superlative biscuits have always eluded us (as well as, in our experience, our Northern compatriots). ![]()
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