by Jose Kevo
December 13, 2005
When approaching Eureka Springs from West Highway 62, keep an eye out for The Smokehouse and Guido's BBQ on the left, but don't let the name fool you. Buried among advertisement clutter is a sign proclaiming Home of the World's Largest Biscuit, and that's why this unsuspecting cafe is worth remembering.
On family outings, this was always our first stop to inexpensively load up for the day, and how. Years later, the giant biscuit, with a side of country gravy, is still modestly priced at $3.89. The loaf-sized biscuit could easily be split between two people, but since the growing age of 11, when first allowed to devour my own, there's been no sharing with anyone!
There's an art of properly savoring such a gluttonous portion: slice the biscuit like it's a loaf of bread. This helps to keep the remaining part warm. My proven method has always been to enjoy the first half with gravy, but a meal this big needs dessert. The second portion is best enjoyed slathering the warm bread with melted butter, honey and sorghum, or jelly condiments, which laden tables.
The breakfast menu, served daily from 7am to noon, contains six different combination platters, ranging from $4.99 to the Mountain Man special of ham steak, three eggs, hash browns, and giant biscuit with gravy for $11.99. There's an additional $1 plate-split charge. A long list of side orders, for under $3, accommodates smaller appetites. The biscuit is the only breakfast item served after noon, and I've never tried anything else on any visit.
The menu for remainder of the day consists of seven smoked-meat sandwiches with chips for $5.50 and seven entree platters with two sides for $10.95. Ribs supposedly rival biscuits as the other house specialty, a half-rack priced at $12.95 and a whole rack at $22.95.
During the week, the restaurant opens at 8am, 7am on weekends, and closes at 8pm. Asking about the "live music" advertised for Sunday breakfasts, the young server mustered a peculiar look before explaining what packs in the senior circuit. The back area is sectioned off and is where patrons compete for small prizes, between mouthfuls, in rounds of Name that tune..., accompanied by a local silver-haired organ grinder. Throw in the hillbilly decor, the only thing that overpowers tantalizing smells coming from the kitchen, and you've got the makings for a unique, yet typical northwest Arkansas dining experience!
From journal Town & Country in the Ozarks' Alps