By Chris Murphy
Nothing says winter warmth like hot biscuits for breakfast and we have found some amazing biscuits.
Biscuits are the dessert of a breakfast and whether you are doing a scramble, omelet, or traditional brekkie. Biscuits are what you are really craving. Modesto has a new place that is dedicated to the amazing biscuit and it’s coming from some of Modesto’s best food guys ever. Dan Costa has teamed up with his long-time partner Fernando Gomez and Allen Diamond, son of Chef Stan Diamond. Rounding out the crew is Dan’s brother Mike Nelson. They have teamed up to bring a new breakfast and lunch to Modesto. You know these guys, Mallards, Mike’s Road House, Toscana, Sundial, Velvet Creamery, Kevin’s Foods and so much more, not to mention a couple of other really successful businesses. But for Dan Costa, being in the kitchen and teaching the ways to make a business successful is what he loves to do.
Allen Diamond has been in the kitchen since he was 5 years old, on a milk crate learning to flip pancakes. When his dad Stan had Toscana in Turlock, at 9 years old he knew his way around a restaurant kitchen. Dan has been instrumental in this culinary journey and Allen and Fernando, who joined the Mallards team in 1994, are taking the lead in the new Biscuit Basket on Bangs Road in N. Modesto.
The restaurant is comfortable, modern and feels homey yet open. At 7 am, there are already a couple of regulars. The crew are all in red and white checkerboard and will make sure you have coffee as soon as you get seated. My fave is the counter by the kitchen, close to the action. Biscuit Basket is a breakfast and lunch place, open 6am – 3pm daily. I asked Fernando, what is the “WOW” item on the menu and he was quick to respond, “our biscuits”. He then recommended the Billionaire bacon and the Chicken Fried Steak. Allen added the Cowboy Benedict and we were off and running.
I was all in on the warm biscuits, with fresh butter and a strawberry freezer jam, that’s a recipe from Allen’s mom, Lynette. Tender, flaky and buttery. I asked what the secret is and Allen explained, layer, butter, layer etc. Wow. I could have eaten the whole basket of four.
Right off, the Chicken Fried Steak was a home run. Two steaks with a saltine crusting, sunnyside up eggs, and potatoes. Wow. The Cowboy Benedict was tasty with a creamy hollandaise, nicely poached eggs and shredded tri tip on fresh biscuit. You can get English muffin too. The Classic breakfast was a perfect start, with the Billionaire bacon added was amazing. French toast fans will be pleased with the Big Sky, with chokeberry syrup and you can build your own omelets. I am a shredded hash brown guy, but these were shaved/slices of potatoes, crispy and delicious. This is a good and hearty way to start the day and my coffee cup was never empty. Of course, there are lighter items like avocado toast and oatmeal with fruit, and a mimosa if you please.
Mallards fans can rejoice with the Hunters Turkey and the Shrimp Melt and the Mallards Clam Chowder and the Mallards Smoked Chicken Salad. You can even get a Turkey cranberry sandwich all year long. For the ultimate lunch burger, the Billionaire bacon burger is essential. Don’t worry, there are great salads like their famous shrimp Louie. There is also a kid and senior’s menu with a bit of everything.
This has all the makings of the return of the Sundial and I am sure the breakfast loving people of our community will become regulars. For being open a week, it felt like the team has been at it for years. Well, in fact they have, and we are luckier for it. Stop by and check out the Biscuit Basket. I’ll see you at the counter.
Biscuit Basket
501 Bangs Ave, Ste E, Modesto 209-422-6150
www.thebiscuitbasket.co
@thebiscuitbasket.co
