Good Morning Gators!
Its 6:55. I’m outside of Buttermilk Naperville taking pictures. Cold and ready to go inside. The is the new second location. The first location is in Geneva Illinois. I have been looking forward to reviewing the new place. Naperville is really lacking for good places to eat good breakfast. It’s such a breakfast desert that even the crappy places do good business. We saw them unlock the door so we went in. As you can see there were others waiting as well.
We parked at a table near the window but Diane knew that I was unhappy. While I went off to take the interior shots she procured a different table. I was much happier.
The strong scent of Bacon filled the air. The Music was a mash up of several decades. The Decor is white and medium brown with a splash of cow. Carpet Free. 8
Somehow by magic coffee appeared. I usually have some name of some coffee supplier inserted here. I don’t today so make one up. The coffee is good however. A blend of some sort. No distinct flavor profile. 8 No artificial coffee sweetners are present. This is generally a statement by the restaurant that says “we love you so much that we don’t want to poison you. I find it ironic that they serve Heinz catsup loaded with High Fructose Corn Syrup. They have white sugar, Turbinado sugar, and Stevia. Stevia makes your coffee taste like weeds. The Cream was in a cute mini Milk Can.
I enjoy the crisp white n’ black Decor of the original spot, so to see dove gray walls and beechwood greybrown wood accents really made it look fresh. The chairs are this faux driftwood looking style. The warm smiles of the hostess and servers are a good sign. I must divulge that during a non-Gator breakfast trip to the Geneva spot several months ago with Man o’ mine, sour scowls were the collective face of Buttermilk staff on that Sunday morn. I love dining where you feel the staff has fun at what they do. Music was Vance Joy and similar popfolk type tunes. Like.
Gene was long over being wee bit cranky since the lighting was not right but we settled in at a four top which was much better. A carafe of hot coffee appeared. My first time trying Stevia was a bust. Double yuck, I need to pack my Splenda next time. Emma was so friendly and made the meal even more memorable, very patient and accommodating when I switched tables so Gene could have optimum natural light. Nice vibes here. 9
Our delightful server Emma pointed out the specials. It didn’t take long to decide. The menu was bigger than I would have liked but I’ll live. It’s the same menu as the Geneva location. They had a reasonable sized Vegan/gluten free menu and they also had some alcohol options. The first thing we ordered was one of the specials.
House made cheddar corn fritters topped with smoked BBQ Brisket, Chow Chow Relish Poached Eggs, a Smoked Gouda Cheese Sauce and Pork Rinds
Our Entree arrived in seconds.
The highlight of this dish and the reason I ordered it was to try the house made Corn Fritters. I pushed the toppings aside to reveal a Golden deep fried disc. Close to Hockey Puck size but half the thickness. I forked through it and gave it a taste. Crunchy Corney Greasy and a tad sweet. Quite good. 8 Brisket next. It was super tender seasoned beautifully and smoke kissed. 9 The eggs were a bit under. 6 The Chow Chow Relish was excellent 9 This is a great conglomeration. They need to add it to the menu. 9 A great imaginative dish. It hits all the buttons. Sweet Salt and Fat. Good job Chef. Go get this before it’s gone.
It could not have been simpler to pick our first dish. There were four specials, and this one sounded so right. It was delivered quickly and piping hot, so Gene got right to exercising his photography chops. Much to his chagrin, I loathe poached eggs but I love the stuff that dresses up a Bennie. The pork rind garnish added a spot of whimsy to this superb dish. 8. The corn cake was crisp and sweet, with the chow chow chutney adding a nice tiny flame to the forkful of taste. 8. The brisket was thinly carved instead of served in little chunks, which was a nice touch. 8
I agree with Gene that Chef should add this to the Bennie offerings on a more regular basis. I call the sum of all this a solid 9
Diane wanted what is traditionally our last course to be the next course.
Three Milks French Toast
Our version of a Tres Leche cake (french toast style) encrusted in coconut fakes and topped with cinnamon whipped cream and hazelnut syrup and a drizzle of coconut cream sauce
This order took a few seconds longer than the first one I’m guessing because the place started filling up. I tasted the cream topping first. Delish. Coconutty but not overly sweet. The hazelnut syrup was a sidecar. It was fake maple syrup with a slight hint of hazelnut. Eh it was ok. You know how I feel about fake maple syrup… Then there is the French Toast. Yes I know I don’t usually order it because I’m pre disposed to not like the preparation of it. This was how I felt about this. It was very tasty but inconsistently prepared. Part of it was just dry bread and part of it was soaked correctly, Soft moist and eggy. They were SO close to a big hit. In spite of the sloppy prep I enjoyed it. 8 Give this a few tweaks and it will be a 9. Soak the bread longer and offer real Maple syrup as an up charge.
The possibilities this dish held wooed me to want it as a second offering….toasted coconut and cinnamon whipped cream!!! The downside I see was that the crusts and surrounding bread was not nearly as custard like as the center. The coconut cream sauce was delicious so the hazelnut concoction was unnecessary. I honestly felt as though four bites from each slice were so good, but the rest was totally not good at all. I really would like to see this prepared so the entire slice is silky. 7
It’s 8:19 and the place is packing up. We placed our last order.
Stuffed Breakfast Biscuit
Homemade biscuit stufed with cherry wood smoked bacon, scrambled eggs, sausage gravy, cheddar jack cheese. Topped with more sausage gravy, cheddar, and crumbled bacon. Served with farmhouse potatoes
This technical breakfast marvel was the size of a Baseball. The gravy was smooth soft and savory. It had just a slight hint of flour taste but delicious. 8 The biscuit was more like a thin layer of bread. Iv’e never seen anything like it. It was sort of like a breakfast Calzone. Right under the surface was a layer of Heavily smoked chopped Bacon. It was perfect for this. The eggs were overcooked of course. The Farmhouse potatoes were your standard diced fried potatoes. They were embellished with cheese bacon peppers and onions. Yummy. This engineering marvel was quite a delicious treat. 8 I would get this again.
Its getting very noisy by 8:30am, so much so that you cannot hear your dining buddy clearly. There are many young families on this Sunday morning so I suggest coming during the week or on Weekends at 7am sharp. IT GETS LOUD. 5
Ok now for the biscuit situation. Buttermilk has an entire segment of the menu devoted to biscuits. That’s right. We tried the mini basket with honey butter on another visit so I was jazzed to try a savory biscuit offering! It arrives with a flourish and when you lift the plate it feels as though it’s 7 pounds of food. One bite is full of egg, bacon, cheese and delicious sausage gravy surrounded by a whisper thin layer of biscuit dough 8
The farmhouse potatoes are available for all entries at a two buck upcharge, but they come with this dish. Cubed red potatoes crisped and seasoned perfectly, with melted jack, sautéed scallions and a dash of sausage gravy 9
My suggestion is that Buttermilk retool this dish so it’s half this size. Three hungry adults could share this and a short stack of lovely upgraded cakes and go home satiated nicely. A very tasty and hearty dish it is!
Well Gators That wraps it up. I’m pretty pumped that Naperville has a new Upscale Breakfast spot. It was a good visit and we will definitely be back. I’m going to add this to my “Best of List”
Get there early or wait. Your choice.
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As for us were off to our next adventure