Updated March 3: Napa Valley Biscuits is now open for business, according to co-owner Tara Lindley. For hours and contact information, please see Southern Eatery Opens on Main.

Got a hankering for good, homemade southern comfort food? If the answer is yes, mark your calendar for the end of this month.

That's the projected opening date for Napa Valley Biscuits, where chef-owner Curtis Lindley and his wife Tara will offer a menu aimed not only at filling your tummy, but also satisfying that craving for fried chicken and buttermilk biscuits like grandma used to make.

Napa Valley Biscuits has taken up residence at 1502 Main St., in the former Frankie’s Deli, which closed last year.

Lindley is depending on his southern roots to make his new endeavor a success.

“When I was a kid, my grandfather owned and operated a fried chicken restaurant in east Texas. I remember being around the restaurant and watching my grandfather cook his special fried chicken and buttermilk biscuits. I want to recreate that feeling in my own restaurant — good homemade comfort food,” Lindley said.

There are many more affordable items on the menu, such pulled-pork sandwiches, chicken pot pies, fried chicken and waffles, fried green tomatoes, fried pickles and other Texas barbecued meals.

The prices are reasonable enough to bring the whole family along. A half chicken, buttermilk biscuits and all the fixings costs $10; a biscuit, egg and cheese sandwich is a steal at $4.50.

Lindley makes his own barbecue sauce, jams, ketchup and salad dressings.
“Everything is made from scratch right here at the restaurant,” he said. “It’s fresh daily, made with the top ingredients.”

Also on the menu are homemade root beer popsicles, red velvet cake and pecan pie. And no southern style meal is complete without Lindley’s own southern-style sweet tea.

“We will also have vintage sodas, such as Bubble Up and cream sodas,” he said.
At this time Napa Valley Biscuits will not serve wine or beer.

Lindley isn’t a newcomer to the culinary business: He is a graduate of Greystone Culinary Institute of America in St. Helena and has cooked at Napa Valley Solage, Go Fish and Martini House.

“I love to prepare high-end food, but I really want to get back to my roots. I want my place to be a comfortable, casual establishment where locals can gather and have an excellent, affordable meal,” he said.

The restaurant has inside seating and offers take-out as well.

Napa Valley Biscuits will be open Sunday through Thursday from 7 a.m. to 4:30 p.m. Friday and Saturday hours are 7 a.m. to 3 p.m., and reopening for dinner from 5 to 9 p.m.

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