Since Big Bottom is run from Osteria Cotta's coffee window, they're serving up drip coffee ($3 small/$3.50 large) and cold brew ($4.50) from fellow west-coast transplant Stumptown Coffee. It's smaller and lighter fare than a bagel, but the buttery biscuit's substantial toppings means it's just as filling. The Sea Biscuit could definitely be considered a dressed-up bagel: it is, of course, topped with smoked salmon and capers, but the usually-raw red onions are instead pickled and the cream cheese is replaced with crème fraiche. The menu features both sweet and savory bites, with options ranging from the simplest butter and jam biscuit ($4), to a biscuit topped with fresh berries and whipped cream ($6), to the star of the show: the Sea Biscuit, which Big Bottom calls its challenge to NYC's ubiquitous bagel and lox ($10). "Maybe we'll have some specials later on, but we're focused on biscuits." "People ask if we're going to do anything else, and we say, 'Nope, just biscuits,'" explained co-founder Michael Volpatt. The Big Bottom Biscuit Bar, which opened this Thursday and is run from the coffee window of wine bar Osteria Cotta, is doing just that. Many food purveyors throughout the city have taken a stab at the ultimate southern staple-biscuits-but very few have made this flaky pastry the only option on their menu.
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