FOR BREAKING NEWS VISIT www.queenscourier.com april 16, 2015 • BUZZ • The Quens Courier 57 dining out Classic treats are like ‘Buttah’ BY KELLY MARIE MANCUSO editorial@ridgewoodtimes.com @timesnewsweekly For a unique twist on classic desserts, check out Buttah bakery, located a short walk from the DeKalb Avenue L train station at 377 Onderdonk Ave., between Stockholm and Stanhope streets, in Ridgewood. First opened in December, Buttah is the brainchild of local sisters and Christ the King High School alums Kristen and Stacey Viola. The Viola sisters were born and raised in Williamsburg, Brooklyn. Stacey handles the many business and financial aspects of the bakery, while her sister Kristen is busy concocting recipes and desserts in the kitchen. Kristen first discovered her passion for baking back in high school during weekends spent at her grandmother’s side learning how to make cherished family recipes. “I come from a family of big bakers,” she said. Kristen’s hobby eventually evolved into a successful at-home business. After nearly four years, she decided to take her passion for baking to the next level and began the process of opening up a brickand mortar bake shop. “It was time to just do it,” she said. Buttah is housed within a bright and airy storefront directly across the street from St. Aloysius Church. The brushed steel countertops and glossy white subway tile-lined walls give the shop a vintage 1950s look. Large silver wire whisk pendant lamps and an ornate doorbell that reads, “Press for Cake” create a fun, playful vibe. Electric lilac chairs and marble cafe tables give a pop of color to the storefront windows. Cupcakes are artfully arranged on a collection of vintage jadeite and pastel milk glass cake plates. A bold pink neon sign with the shop’s logo, crafted locally by Robbie Ingui of Artistic Neon in Ridgewood, illuminates the wall behind the counter. Kristen’s Italian-American heritage inspired many of the delicious offerings at Buttah, including the Sesame Cookies ($1.75), which are based on her Aunt Mary’s recipe. “She’s been making them since we were kids,” Kristen said. One of the most popular offerings at BUTTAH 377 Onderdonk Ave., Ridgewood 347-833-7899 www.facebook.com/ButtahBakery Buttah is the classic Charlotte Russe ($3). The New York City version of the dessert was sold in candy shops and luncheonettes during the 1940s and ‘50s. “Customers either remember them and it brings back memories, or they have no idea what it is and want to try it,” Stacey said. The Charlotte Russe at Buttah is true to the original, combining a rich yellow sponge cake base and jam swirl topped with fresh whipped cream and a whole Maraschino cherry. The dessert is served in a little scalloped paper cup and, according to Kristen, is to be eaten “like a push-pop.” Other popular desserts include the pecan-encrusted red velvet cupcake ($3), coconut cream cupcake ($3) and the Brooklyn Blackout cupcake ($3), which is filled and topped with homemade chocolate pudding and coated in chocolate cake crumbs. The shop also takes special custom cake orders, and can render almost any cupcake flavor in cake form. In addition to dessert, Buttah also features many breakfast and brunch items. Their savory bacon, cheddar and chive scones and blue cheese, honey and date scones are baked fresh daily. They also serve up buttery slices of crumb cake to hungry morning crowds. Buttah uses fresh, local ingredients, such as 11385 Honey from Wilk Apiary in Glendale, in their baked goods. They also serve drip coffee from Irving Farm, freshly roasted upstate. The Violas chose Ridgewood because the close-knit community reminded them of their own upbringing in Brooklyn. “We found this neighborhood and it reminded us of what Williamsburg used to be like, with all of the families,” Kristen said. Buttah will be one of 20 local food vendors featured in the upcoming “Taste of Ridgewood” tasting and charity event at the Ridgewood YMCA on April 23 at 6:30 p.m. View Over 200 Reviews at queenscourier.com Georgia D D I N I N E E R R & & R R E E S S T T A A U U R R A A N N T T ACT ACT V V Complete Complete Dinner Dinner Served 4 4 to to 10 10 PM PM Monday Monday thru thru Friday Friday Except Except Holidays Holidays Cup of Soup, Salad, Entree, Potato & Vegetable or Spaghetti, Dessert and Coffee, Tea or Soda Cup of Soup, Salad, Entree, Potato & Vegetable or Spaghetti, Dessert and Coffee, Tea or Soda $1995 $2295 ACT 1 Choice of Soup ACT 1 Choice of Soup SOUP DU JOUR - MANHATTAN CLAM CHOWDER or CHICKEN CONSOMME with Fine Noodles, Matzoh Ball or Rice SOUP DU JOUR - MANHATTAN CLAM CHOWDER or ACT IIII CHICKEN CONSOMME with Fine Noodles, Matzoh Ball or Rice DINNER SALAD with Choice of Dressing ACT II ACT IIIIII Choice of Entree DINNER SALAD with Choice of Dressing BROILED FILET OF SNAPPER ALMONDINE STUFFED FILET OF ACT III LEMON SOLE FLORENTINE with Choice Spinach of and Entree Feta Cheese BROILED HALIBUT STEAK BROILED FILET OF SNAPPER ALMONDINE STUFFED FILET OF in Lemon Butter Sauce LEMON BROILED SOLE BOSTON FLORENTINE SCROD with in Spinach Lemon and Butter Feta Sauce Cheese BROILED BROILED FRESH HALIBUT BROOK STEAK TROUT in Lemon Butter Sauce in Lemon Butter Sauce CALAMARI FRA DIAVOLO BROILED BOSTON SCROD Calamari and Mussels Served over Linguine in Lemon Butter Sauce CHICKEN PARMIGIANA with Spaghetti BROILED FRESH BROOK TROUT TWO BROILED PORK CHOPS in Lemon Butter Sauce with Applesauce CALAMARI FRA DIAVOLO ROAST YOUNG TOM TURKEY Calamari and Mussels Served over Linguine with Dressing CHICKEN PARMIGIANA ROUMANIAN SLICED STEAK Mushroom Sauce with Spaghetti SMOKED VIRGINIA HAM STEAK TWO BROILED PORK CHOPS BAKED CHICKEN in Light with Mushroom Applesauce Sauce CHICKEN BROCHETTE ROAST YOUNG TOM TURKEY with Onions,with Pepper Dressing and Tomatoes GRILLED CHICKEN SORRENTINO ROUMANIAN SLICED STEAK with Eggplant and Mozzarella Mushroom Sauce BROILED BEEF LIVER with Fried Onions ROAST HALF CHICKEN with Dressing SMOKED VIRGINIA HAM STEAK PENNE CON BROCCOLI E GRILLED CHICKEN BAKED CHICKEN in Mixed Light with Mushroom Garlic and Sauce Oil MOUSSAKA CHICKEN BROCHETTE Eggplant and Chopped Meat, Topped with Bechamel Sauce with ROAST Onions,SIRLOIN Pepper OF and BEEF Tomatoes Au Jus GRILLED CHICKEN SORRENTINO BAKED LASAGNA, WIDE PASTA LAYERED with Ricotta and Mozzarella in a Delicious Meat Sauce with Eggplant and Mozzarella ACT IIV BROILED BEEF LIVER with Fried Onions ROAST HALF CHICKEN with Dressing CHOICE OF DESSERT: Assorted Danish, Apple Turnover, Assorted Pound Cake, Chocolate Pudding, Bread Pudding, Rice Pudding, Jello or Ice Cream PENNE CON BROCCOLI E GRILLED CHICKEN FIINALE Mixed with Garlic and Oil CHOICE OF BEVERAGE: Coffee, Tea, Fresh Brewed Decaf or Soda MOUSSAKA • No Substitutions Eggplant and Chopped Meat, Topped with Bechamel Sauce OUR NEW AND EXCITING MENU AVAILABLE 24 HOURS A DAY, OFFERS COCKTAILS, STEAKS, CHOPS, SEAFOOD, PASTA, POULTRY ROAST SIRLOIN OF BEEF Au Jus BAKED All Baking LASAGNA,done on Premises WIDE • Private PASTA Parties LAYERED Available with Ricotta and Mozzarella in a Delicious Meat Sauce 86-55 Queens Blvd. • Elmhurst • 718.651.9000 ACT IV (one block west of Queens Center Mall) CHOICE OF DESSERT: Assorted Danish, Apple Turnover, Assorted Pound Cake, Chocolate Pudding,LARGE Bread FREE Pudding,PARKING Rice Pudding,LOT Jello or Ice Cream FINALE CHOICE OF BEVERAGE: Coffee, Tea, Fresh Brewed Decaf or Soda • No Substitutions OUR NEW AND EXCITING MENU AVAILABLE 24 HOURS A DAY, OFFERS COCKTAILS, STEAKS, CHOPS, SEAFOOD, PASTA, POULTRY All Baking done on Premises • Private Parties Available 86-55 Queens Boulevard • Elmhurst • 718-651-9000 (one block west of Queens Center Mall) Large Free Parking Lot
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