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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