If we could celebrate our love for the biscuits at Big Bottom Market in an interpretive dance we would, but seeing how this is print, we’ll just tell you that they’re worth the trip to Guerneville.
Fluffy, yummy and just a hint of sweetness makes these so awesome — in a California way. Because no self-respecting Southerner would do what comes next. The new Biscuit Bar features these glutenous little pillows with pulled pork, mascarpone and honey, berries and whipped cream or (our fave) smoked salmon and pickled onions. Delish.
The focus on biscuits is just part of the update that co-owners Crista Luedtke, Kate Larkin and Michael Volpatt have given the gourmet general store just in time for summer. They’re adding a new culinary director (Cole Mayfield), along with a Muffuletta Sammie (hello, NOLA), bbq pulled pork sandwich and a mezze plate. Market faves like the Hangover, Parson Jones, soups and salads will remain, along with frozen biscuits to take home and cook.
FYI: New Yorkers are about to get a taste of BB’s biscuitry, when they open a biscuit bar at Osteria Cotta on Columbus Ave. this summer. A little bit of SoCo in NYC ain’t a bad thing.
16228 Main St, Guerneville, bigbottommarket.com.
I wish the BB would take its tables and signboards off the Guerneville sidewalks. That land belongs to the people of California, not BB. I can’t even walk with my partner side by side on the weekends so BBs clientele get to sit outside. Tsk tsk. Such bad neighbors.
“Fluffy, yummy and just a hint of sweetness makes these so awesome — in a California way. Because no self-respecting Southerner would do what comes next.”
As a self-respecting Southerner (who now lives in Sonoma County), I’m here to tell you you’re absolutely wrong. The whole point of a biscuit is to put stuff on them, and you would be amazed at what most of us have put on biscuits.
We quite literally will put almost anything on a biscuit. I adore Big Bottom’s biscuit with lox.