Big Sur Roadhouse celebrates a crazy-eventful first year with new menu items.

Oh, whatta year.

Since the eagerly anticipated Big Sur Roadhouse (667-2370) opened its doors on this day in 2013, it’s been a mouthwatering, life-threatening, eye-opening, car-melting, pioneering and outright romantic 12 months.

And that's no exaggeration. 

First BSR survived a up-and-down pre-opening gauntlet (aren't they always).

Then it started collecting breathless reviews from periodicals like the L.A. Times and Sunset Magazine for its daring-but-intuitive fusion fare. (Coverage largely inspired by first two previews and our exclusive slideshow exploration, naturally.)

This October, owner-Executive Chef Matt Glazer married Big Sur Health Center stalwart Danielle with a rowdy and romantic cliffside party that ran deep into the night.

Then, for two weeks in December, it was the refuge for locals and public safety battered and beleaguered by the disastrous Pfeiffer Fire.

All along the way, its “Coastal Cajun” cuisine—from southern-fried chicken lollipops ($5/3) to sea bass po’ boys ($5)—have charmed and satisfied.

As is passes the critical restaurant-infancy period, BSR is introducing new menu items to help encourage locals to revisit what Glazer et al like to call “Big Sur’s living room” for more belly-warming comforts.

BSR is now enlisting the aid of Lafayette Bakery, bringing the diverse and authentic baked goods down the coast for new breakfast and po’ boy opportunities, among other nibbles.

Breakfast (7:30am-noon) additions include Lafayette’s “lost bread,” which Glazer describes as “a southern twist on french toast—cinnamon/vanilla batter grilled in cast iron skillet then garnished with bourbon macerated strawberries and maple syrup butter ($11).

A one-time special-only item, "Matt's po’ boy," now stacks Diestel organic turkey breast with Niman Ranch ham, roast beef debris, provolone cheese and Creole-mustard marinated cabbage on a seeded baguette from Lafayette ($13).

It's as good as it sounds, thanks in large part to the flavor-deepening drippings of the debris.

At lunch—served 11:30am-2:45pm—the chicken and biscuit bowl ($12) has quickly proven popular.

"It’s the inside of your favorite pot pie," Glazer says, "poured over our black pepper buttermilk biscuit."

Same for a vegetarian sandwich with avocado, gem lettuce, bell pepper, arugula and mustard green pesto ($8 with housemade potato chips) and, on the other side of the consumption continuum, the pork Creole hot lunch with braised pork shoulder, Creole mustard aioli and sides of mac-and-cheese and long-cooked greens ($18). 

Hot roast beef and hot turkey po' boys now appear on the lunch menus, with a fried green tomato po' on the way.

The small bites menu (4pm-close) also enjoys new specials like rotating slider-sized po’ boys ($12), well paired with a side of new ham and/or cheese grits fries and “creole” ketchup ($6).

Thankfully enough BSR’s seasonal blackened Monterey Bay wild king salmon is back on the dinner menu (5:30pm-close), with intense signature spices quick sear-sealed into the fish ($28).

Glazer says to keep an eye out for desserts like mysterious devil’s food-grasshopper pie with mint julep ice cream and Mississippi-style mud pie on future menus.

Also in the works: "oysters no B.S." with creamed braised collard greens, smoked ham hock and crispy prosciutto and Firestone beer-battered "oysters Big Sur." 

And while Glazer and the gang are definitely a forward-facing group, this would be one year where a little reflection is as much mandatory as understandable.

“In the past 12 months, we’ve opened this restaurant, gotten married and made it through a major fire in Big Sur—and we’re still standing,” says Glazer. “It’s been a total roller coaster, but we face it with open arms and look forward to the next year.” 

Sophie Newman contributed to this story.