April 14th, 2022: The Legume Archives
Butterjoint may be a little less ambitious than Legume was and thus, perhaps, a little less interesting on the surface of things, it’s actually a much better restaurant on the whole.
The New Old Burger
Sometime in May, after all the busy-ness of graduation season, the “Old Burger’ will make its return to the menu.
Butterjoint is back
We are very excited to announce that Butterjoint is back to being open six days a week! Our hours are Monday through Saturday, 4:30 p.m. to 11:00 p.m., (kitchen closes at 10). We are looking forward to a more familiar schedule as we settle into the cozy season.
Ready to cook and bake wonderful things
We are back to work this week, ready to cook and bake wonderful things. I can’t speak for the whole staff, but I can speak for Sarah and I and say that it was nice having a week off from work to just stop and think about things other than this restaurant, even though...
Twas the Week Before Christmas in A Pandemic
Frozen things like goose pot pie might as well sit in your freezer as ours.
April 21st, 2020: Week Five Pickup & Delivery
I have to admit to occasionally not soaking my beans.
March 24, 2020: Online Store Opens
Transforming our operation from a sit down restaurant to a delivery/takeout operation run by two people in the course of a week is a bit like asking a Steeler to throw on skates and do the work of a Penguin.
February 28th, 2020: Butterjoint Test Kitchen
Last fall we bought the last of the hatch chiles from Who Cooks For You because they were amazing.
January 21st, 2020: Legume Is Ending (And something new is beginning)
It is with a mix of sadness, relief, and excitement that we announce Legume’s last service will be on February 29th, Leap Day.
November 15th 2019: What’s On the Fall Men And Why It’s There
Over the past twelve years of running Legume, I have found that the pendulum of what I value in cooking swings back and forth between two very different priorities. I read an article about global warming, and I start planning on ways to never serve beef in my restaurant again. Then I cozy up with a Simon Hopkinson cookbook, and I just want to be a practitioner of good cooking for good cooking’s sake, leaving the moralizing about food ethics for others to work out.