![]() A comment I heard from a neighboring table last week. They are very friendly without being invasive. I thought I was somehow special but found out EVERYONE is special here. ![]() Within 2 visits, several not only knew my name, but what my drink order tends to be. Gee, I forgot to ask if they had green beer though. ![]() They even had a whole grain mustard to go along with it. Carrots were probably good too but I am not a big fan of cooked carrots. The red potaoes were done perfect, cabbage was done but not limp. Even when I misinterpreted the menu and ordered wrong I didn't send it back because it LOOKED so good, and definitely WAS! Just had the Corned Beef and Cabage special yesterday for St. I now eat here about 5 times a month and have never had a bad meal. April 22: Angels Baseball Food, Luchador Brewing Co.The food here is very good and has a seasonal special menu.April 29: Live from the return of the Big Island Chocolate Festival.Shica’s Bakery, Vegas Test Kitchen, Laura Theodore, Honoka’a Chocolate Co. Jazzy Vegetarian Cookbook – 10th Anniversary Edition Show 524, May 6, 2023: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality.Show 524, May 6, 2023: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two. ![]() Show 524, May 6, 2023: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One.Show 524, May 6, 2023: Ian McCall, Director of Brewing and Operations, Riip Beer Co.Show 524, May 6, 2023: Show Preview with Executive Producer & Co-Host Andy Harris.When in doubt The Shahvars suggest the signature upside-down apple-walnut pie, topped with a crunchy brown-sugar-and-walnut glaze.įounder Debbie Shahvar and son, Ben, join us to share the inspiring success story of ButtercuP Diner + Bar. Dessert is a must here.” Pies are their specialty. “The kitchen makes pretty much everything from scratch from Debbie’s own personal recipes. seven days a week, and the chefs transition seamlessly from breakfast to lunch to dinner.” The restaurants now close at 8 p.m. “The goal at ButtercuP Diner is to serve their guests hearty, high quality food at a reasonable price. It’s jumbo shrimp sauteed with bacon, green onions, diced tomatoes and a special blend of Cajun seasoning and served on a bed of cheesy grits A must… Debbie is also proud (being from the South) of their Shrimp and Grits. They also create a Cinnascuit French Toast variation of this. They are known for their own addictive pastry creation, “The Cinnascuit.” It’s their house, made from scratch light & fluffy southern-style biscuit dipped in cinnamon sugar, baked and topped with a truly decadent cream cheese frosting. ButtercuP has truly become a family restaurant.” Locations in Oakland (2,) Walnut Creek, Vallejo and Concord. “Fast forward 34 years later, and you can find David, Debbie, and their three grown children working at the five locations in the Bay Area. They dreamed of owning a family style restaurant where they could get fresh homemade food at an affordable price.” They had a hard time finding a restaurant that offered fresh food, yet was casual enough to bring their children. At the time, David worked for an upscale dinner house. “The story of the East Bay favorite, ButtercuP Diner + Bar begins in 1988, when founders David and Debbie Shahvar were just starting their family.
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