#PINE STATE BISCUITS HOW TO#

It was like Wednesday all night and Saturday for about 15 hours.īrian: And everyone was working full-time jobs on top of that. First year, for sure – second year we got our feet under us a little bit and actually hired someone. Yeah, there was a lot of fumbling around the first couple years – we didn’t really have a flow. Walt: Find out what we didn’t want to do. It helped us figure out our setup – what we wanted our kitchen to look like. It was fun it was good to work in those different spaces. The second year we worked out of Apizza Scholls. So we went over to Park Kitchen and worked out of there for about a year, year and a half?īrian: We finished out the first year of the Market there. Then once they got their catering stuff we had to find a different space. I just went down there and was like, ‘Hey man, I don’t know you but can I use your kitchen?’ He actually said, ‘Sure.’ While Tommy was a really good friend of ours and we wanted to sympathize – we’re like, ‘Oh man, that’s such a drag, but where are we gonna go?!’ We didn’t even know John at Simpatica. The week we started was that they shut down. We were supposed to go to Gotham (Tavern).

We kept working out of these communal kitchens. And if it was feasible to make biscuits outside.

#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.

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Pine state biscuits