I also had some pigs (sausage links wrapped in BB's homemade biscuit batter) and they were fabulous. Great bacon (expertly smoked) and a fabulous waffle that comes with strawberries and whipped cream on the side. They also brought out some great scrambled eggs. Speaking of, their specialty of the house (the biscuits, of course) had the perfect texture and taste, and they were great with their special cream gravy. Their house-made sausage patties were surprisingly good, seasoned the way country sausage should be, and they'd be great sandwiched between two biscuit halves. The coffee they had was about the best I've had in town at any place. After my first two visits to The Buttered Biscuit, this writer was hooked that he actually wanted to make a third visit before leaving town! This place has a rather unconventional menu, but I've managed to get the things I've wanted for a great breakfast while vacationing in Arkansas. On my list of restaurants which I slated for potential visits, I had originally chosen three places for breakfast. The couple credits the restaurant’s success to their talented team: “You can’t walk out the door without at least three people saying ‘thank you’ and ‘have a great day’ and we think that’s so incredibly important,” Dave said, singing the staff’s praises.In my first visit to Fayetteville, I've made some great discoveries. The cozy spot started with just three employees “and we still have one of the three,” Dave exclaimed as he squeezed the shoulder of the seasoned veteran passing by. The restaurant provides fresh squeezed juices and mixers for customers to concoct mimosas, bloody marys or Irish coffees. Their champagne sales have gone up 1,000%,” Dave joked. And who can forget the lively young locals enjoying the Buttered Biscuit Café’s BYOB policy? “The liquor store’s very happy. Regulars, visitors, and ladies who lunch fill the dining room day-in and day-out. “We have a diverse clientele and I love that about this place,” the couple concurred. While Bradley Beach swells with tourists in the summer, the restaurant remains consistently packed year-round. “We use a lot of organic, buy local eggs, and have fresh produce coming in every day,” explains Dave. Hand-selected ingredients, from-scratch cooking and ‘no junk’, make every dish at the Buttered Biscuit Café reminiscent of a taste of home. The menu boasts specials like Dave’s Homemade Cornedbeef Hash ($7.99), Southern Style Biscuits and Gravy ($8.99), Lemon Zest Mascarpone Stuffed French Toast ($11.99) and a Homemade Meatloaf ($12.99) accompanied by addictive Gorgonzola Homefries. The Buttered Biscuit Café serves up breakfast and lunch classics daily. “He has a natural knack for it,” Liz shared about her husband, “and honestly I think he is more of a chef than I was or ever will be.” Most of the menu consists of Dave’s creations, with the exception of Liz’s biscuit recipe. Nowadays, Liz is managing the front of the house while Dave works behind the scenes in the kitchen. The couple, now married eight years, first met while working together at a local restaurant, Liz waiting tables and Dave managing the bar. “Which turned out to be great, of course,” he added grinning. “At first, he wanted to do dinner and I wanted to do breakfast,” Liz shared. Breakfast was what Liz wistfully recalled as, their “time together.” The two couldn’t find a great local spot that fit the bill someplace welcoming, delicious and “really fresh,” Dave emphasized. Their current breakfast-centric concept was fueled by the couple’s shared love for the meal. They loved their first undertaking, a seasonal, seaside eatery, but had their eyes set on a year-round venture. Prior to opening The Buttered Biscuit Café in Bradley Beach, New Jersey, the McAllister’s owned and operated The Honeysuckle Café. According to Liz, a biscuit from the south is usually “bigger and fluffier,” while the Jersey variety is “a little denser.” It took quite a bit of trial and error and the process was “crazy getting it just right.” The Culinary Arts graduate had to test countless recipes before mastering the restaurant’s current interpretation, which she considers to be a hybrid between a southern biscuit and a Jersey biscuit.
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