Filled with mushrooms, carrots, broccoli, squash and a rich cheese filling, Beth Webb’s veggie omelet was made to order at Double B’s Farm, Cafe & Store in Beloit.


We knew a drive through the country to find a quaint little restaurant would be a treat, and we found it to be a popular Sunday activity for those we met at Double B.

Double B Farm, Cafe & Store is about 30 minutes from Janesville, and the journey through Afton makes for a picturesque drive with rolling hills, fields of corn and farms that adorn the route.

Pulling into the gravel driveway, we were greeted by a huge pen of goats. We couldn’t resist saying “Hello,” and they were just as enthusiastic to check us out.

Yes, family-owned Double B is a farm, restaurant and store all rolled into one.

A long ramp leads up to Double B, and the restaurant opens into a small room with lots of windows and a couple of tables that seat about eight people. Through a short hallway, passing by the kitchen, is the counter, another small dining area and a store selling meat from the farm.

Dining tables are closely situated, and conversations from surrounding tables are easily heard. It all makes for a friendly, cozy atmosphere.

Our large party was seated in the front room, which was sunny and warm. As we deliberated the menu, the owner sat down in our lone vacant chair to take our order. That gave us a chance to ask questions and get to know more about him and the restaurant he runs with his wife.

While not everything served at Double B is raised or grown on the farm, the meat and eggs are. And we can vouch that the chickens are free range and seemed very happy as we watched them through the window.

We started by sharing an order of biscuits and gravy ($3.50 for 1 biscuit). The biscuit was flaky, like a croissant, and the gravy was light and velvety with a slight peppery taste. For someone who doesn’t like biscuits and gravy, this won me over.

Double B was very accommodating and created a veggie omelet ($7.50) for me. Not all of the vegetables were homegrown, but I loved finding mushrooms, carrots, broccoli and squash bites in the rich cheese filling. One of our guests ordered hash browns and asked if onions could be added, which we were told was no problem. That sounded so good, I requested it as well.

Helene ordered “Brixton’s” breakfast bowl ($6.95), which was delicious. It featured a layer of hash browns and sausage covered with onions and cheese and topped with several slices of bacon and two eggs served to taste. The sausage was lean and, combined with the hash browns, it was not greasy. It was a nice combination of tastes.

Nikki ordered “Barb’s Best” breakfast sandwich ($3.50). From the choices (sausage, bacon or ham on english muffin, toast or bagel), she went with ham on an English muffin. Simple but filling, it consisted of a thick slab of ham, a hard-boiled egg and a slice of American cheese.

Jennifer decided on the butterfly pork chop breakfast ($7.25), which was served with two eggs, hash browns and toast. An oversized thick and juicy pork chop (with very little fat) arrived with tiny, cubed hash browns. The scrambled eggs were the perfect consistency, and with Jennifer’s choice of English muffin instead of toast, she was able to pile her eggs on top of it. It was scrumptious.

When Jennifer told Double B’s owner how moist her pork chop was, he explained they feed their pigs goat’s milk to increase the tenderness of the meat.

Double B offers freezers full of its own meat for sale. From lamb kabobs to steaks and roasts, ribs, ham and sausage—there is a huge variety to choose from. Jennifer went home with a pork shoulder roast and is looking forward to preparing it for her family.

One highlight of the menu is the Duck Butt muffins ($2.50), aptly named for the duck eggs that are substituted into the recipe. Before we left, we grabbed a couple of the freshly baked berry muffins to go. They were moist and delicious, with the duck eggs adding richness.

Double B is a unique and fun location with friendly owners who have rapport with both regulars and those not yet in the fold. Everything is cooked to order, so plan to relax with a cup of coffee and enjoy the bucolic setting while you wait.

The Four Dishes—Nikki Bolka, Helene Ramsdell, Jennifer Spangler and Beth Webb—review regional restaurants for The Gazette.

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