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With wood floors, coved ceilings, and candles everywhere, the atmosphere is special-occasion cozy, completely worthy of that fine vintage you're ready to sip. The menu's outstanding, too, with dishes that change with the seasons to showcase natural meats, wild fish, and lots of local, organic produce. There are a few old favorites you always count on, like spicy, Moroccan-style lamb shank, juicy filet mignon, and luxuriously creamy risotto, dressed up with whatever's fresh. And no matter what entrée they come with, the Yukon mashed potatoes here are incredible so buttery you'll want to lick the plate.
Come dessert time, there are usually about a half-dozen freshly baked tarts to choose from. Your bottle will probably be kicked by then, but in case you need consolation, the sweet banana brûlée will definitely do the trick.
Pulled pork is served relatively unadorned, a heap of moist, savory shreds that you can dress up with Joe's original recipe barbecue sauce, or the tangy, hot habanero version. And the pork ribs are as mouthwatering as candy tender inside, with a thick, brown crust coated in sweet, sticky sauce. BBQ pit beans, old-fashioned cole slaw, and gooey mac 'n' cheese topped with buttery baked crumbs are just a few of the fabulous side dishes, and homemade root beer is a tasty way to wash it all down. When you make your way through Joe's cafeteria-style line, be sure to grab a few toothpicks and wet naps. Trust us, you'll put 'em to good use.
We even like to just sit and read Butterfield's lengthy menu, which has too many waffles and skillets and frittatas to count at least until we get a few cups of strong Boyd's coffee in us. The OJ is great here, too, served fresh-outta-the-orange. (If you're not seated in plain view of the restaurant's industrial-strength juicer, that sweet, fruity smell may still waft over to your table.) On days when we're too spent to wake up before noon, and only a good omelet will do, you know where to find us.