![]() ![]() Wedge Salad, cherry tomatoes, avocado, gorgonzola, applewood smoked bacon 14īeets + Homemade Ricotta, champagne vinaigrette 14īuttermilk cornbread, lavender, local honey, homemade ricotta, orange zest 11 Point Judith fried calamari, watermelon, cantaloupe, lime- tajin seasoning 15īuttercup salad, organic greens, sunflower seeds, cherry tomato, asparagus 14 Tuna poke, scallion, soy-sesame, ginger, crostino 16 TAKE-OUT: order online or call 508.545.1506ġ/2 dozen Oysters, cucumber mignonette, cocktail sauce 20 ![]() The Buttercup kitchen offers catering and special menus for private events, which can be booked in the dining room, bar, or on the outdoor patio.Īvailable Tuesday through Saturday from 4:30-9:00pmĬonsult the Buttercup website for details about on-site dining and reservations. Beers are crafty and plentiful, mixing in a couple of small local ciders and brews with more recognizable names. Rosé flows all day in the summertime, and the house-made cocktails change with the seasons. Red, white, and sparkling wines are available from a small and moderately-priced list, with by-the-glass and full bottle selections from a thoughtful selection of both Old and New World picks. If you’re looking for something stronger, Buttercup boasts a full bar. Buttercup is a neighborhood restaurant, both charming and unpretentious, with rolled-up kitchen towels used for napkins and Mason jars doubling as water glasses and candle holders. The room glows with antique lights, and white tablecloths lend a casual elegance to the laid-back atmosphere. If you’re nervous about not getting quite enough (or want something to share for the table), the To Accompany section rounds out the menu with a few craveable, shareable snacks. Entrees reside in the To Continue section, with everything from homemade pasta to locally caught seafood, keeping the theme of wringing lots of flavor from a few ingredients. The menu reads simply in three sections, starting appropriately with To Begin, which highlights seasonal vegetables with fresh, full-flavored preparations that won’t make you feel like you’ve skipped a course. ![]() The rustic restaurant charms with contemporary dishes served on somebody’s grandmother’s china to create a warm atmosphere where you can dine on local farm-to-table goodies.īuttercup brings New American cuisine via New England farms, meaning their selections are always seasonal and always changing. When she’s not in the kitchen, she’s most likely to be found running (triathlons and marathons), farming, or spending time with her family, and their three Labrador retrievers.If food is family, then Buttercup in Natick is the reunion you’ve been looking forward to. An avid gardener, Tavel-Sanchez Luz sources ingredients from her own Sunwashed Farm for the menus at both restaurants. In May 2018, they doubled down and opened a second restaurant, Buttercup, in Natick. ![]() She and her husband (and fellow chef), Gabriel Sanchez Luz opened the Farmhouse in Needham in March 2013, realizing a long-held dream of owning their own place. Since then, she’s traveled from one side of the country to the other, working at farm-to-table restaurants in Los Angeles like Trastavere and French-Asian fusion in New York and Boston including spots like Restaurant L, AZ, and Beppe. She soon took a job cooking and serving in Boston. By the time she turned twenty, she knew she wanted to work in restaurants. Sunwashed Farm’s Zucchini Blossoms, RicottaĪ native of Wellesley, MA, chef Dora Tavel-Sanchez Luz developed an interest in food watching Julia Child on PBS. Dora Tavel-Sanchez Luz, Chef & Co-Owner of Buttercup (Natick) ![]()
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