Bonnie Blue Southern Market & Bakery

Did You Know?

• The restaurant's chef, Brian Pellatt, shared a recipe for pork belly.
• The restaurant has donated food and labor to nonprofits including a local free clinic, earthquake victims, veterans, and an HIV/AIDS nonprofit.

History

The building at 334 West Boscawen Street was constructed in 1920 in the American Craftsman style and originally operated as an Esso gas station. Adjoining industrial commercial buildings at 330-332 West Boscawen Street were added in 1945, and an expansion to the Esso building followed in 1957. The property later served as a car dealership, and from May 2006 it housed Ross's Carpet & Floors before that business relocated. Brian Pellatt and Christian Schweiger, organized as Bonnie Blue Partners, purchased the dilapidated property and spent over four months renovating it while preserving some architectural details.

The restaurant opened on September 23, 2012. The name and light blue paint were inspired by the Bonnie Blue flag of the Republic of West Florida. Pellatt contributed knowledge of North Carolina cuisine, and Schweiger brought Texas barbecue techniques. The restaurant initially had seating for 20 inside plus picnic tables, with a total size of about 5,000 square feet.

The smoker runs approximately 20 hours daily, occasionally 24 hours. Decor includes eclectic signs, a painted quote from Willie Nelson, and a small wooden horse one owner stole from a beer festival in his youth.

Reception

Bonnie Blue has received positive coverage from journalists and media organizations, including The New York Times and The Washington Post. In 2013 it was listed as a recommended restaurant for a getaway trip to Winchester, with catfish, shrimp and grits, biscuits, and various sides and desserts highlighted. A 2014 Washington Post article praised the dessert items and noted the coffee came from local vendor Hopscotch Coffee Roasters. In 2015 the restaurant was again included in a list of Winchester places to visit. The New York Amsterdam News in 2018 described it as having a locally sourced menu in a funky setting. Washingtonian magazine mentioned the Dixie Pig, a pulled-pork-stuffed baked potato. The Northern Virginia Daily in 2018 noted the restaurant is known for its Janis Joplin posters, Texas-style barbecue, and made-from-scratch cakes.