Probably one of the great tragedies of the Pacific Northwest is that Chik-fil-A is more scarce than a suntan. Sure both can be hazardous to your health, but ohh, what a way to go—tanned a deep, cocoa brown while munching a chicken biscuit. Living in Atlanta for six years can cause a girl to develop an addiction to chicken pressure-cooked in peanut oil and served on a tasty biscuit, or the beautiful simplicity of that same peanut-oiled chicken plopped on a steamy bun and garnished with dill pickle chips. I have no idea why the Chik hasn’t caught on out here, but seriously people. Write your Congressman and demand satisfaction.
Meantime, you’ll have to get in your car and drive south to Portland for the messiest alternative I could find, the Reggie at the Pine State Biscuits joint on Belmont in Portland. The PSB folks got their start from selling biscuits at the Portland Farmers Market four years ago, and two years after that they opened up the spot on Belmont. I use the word spot generously, because it’s more like a speck. The crazy thing is that it’s not like they serve up simple chicken biscuits that can be wrapped and eaten on the run. There’s gravy involved here, and as any sopping sane person knows, gravy must be eaten immediately upon serving, else it’s going to be nothing more than the glue that holds your chicken forever to your biscuit.
Normally if I were eating at a place like this, I would’ve ordered a simple chicken biscuit with a side of grits. But since everything I do, I do it for you, I make it a habit to order the most famous dish on the menu my first time visiting a place. And it would seem that the most famous is the Reggie ($7). Fried chicken breast, bacon, gravy, and cheese. On a biscuit. And a Nu Grape to wash it down ($2). Because grease always goes better with a side of sugar.
I’ve never seen a biscuit this pimped out before, and this is the one without the fried egg.
I was very close to ordering the the McIsley (fried chicken, mustard, honey, and pickle on a biscuit) ($6). The pickle piqued my interested, and then the honey, but the idea of the mustard held me back. Maybe next time I’ll be more adventurous.
Additionally, as soon as I saw the words “pie hole” on the menu, I ordered one. I don’t want to meet the guy who can resist a pie hole. The choice on Saturday was pecan or strawberry-rhubarb ($3). To round out my daily food groups, I decided to go with the fruited one of the two.
We ordered all of this from probably the nicest order-taker in Portland. She was helpful, friendly, and gorgeous. The Biscuit Boys not only know how to bake a biscuit, but they know who to put in charge of taking people’s money. With great food and fantastic service, I’d almost give this place a perfect rating. If I could’ve sat down at a table and eaten it. But eating outside made for nice light on the pics, so I won’t complain too much.