Contemporary Buttermilk the new go-to breakfast and lunch spot in Geneva
An enthusiastic diner seated within earshot at Buttermilk in downtown Geneva was singing the praises of this recently opened restaurant.
“I've never had a bad dish here!” she proclaimed to one of her friends.
That comment only reinforced the positive first impression made by the sleek, contemporary establishment specializing in breakfast and lunch.
Word obviously has circulated. During my 10 a.m. visit on a Thursday, the place was packed nearly to its 150-seat capacity. And by the time I left, an overflow crowd was waiting for an open table. Talk about pent-up demand.
Eggs are a mainstay, appearing in omelets, skillet dishes, Benedicts and paired with various accompaniments from corned beef hash and havarti cheese to andouille and organic chicken sausages.
Lox n' Benny, one of six iterations of the classic eggs Benedict, won me over with its creative presentation. A poached egg topped with a creamy lemon-dill hollandaise rested atop each split half of a toasted bagel; layers of smoked salmon, capers and thinly sliced red onion completed the dish.
Buttermilk's Mountain House skillet breakfast was equally well-conceived and executed. Two fried eggs kept company with caramelized onions, sauteed organic spinach, hickory-smoked bacon, wild mushrooms, and gooey cheddar and jack cheese. My tablemate chose for her side a house-made sweet-glazed drop biscuit, though other options included an English muffin, toast or short stack of buttermilk pancakes.
Among other breakfast options were Belgium waffles with fresh fruit, chocolate morsels or bacon and sugared pecans; lemon-blueberry pancakes; nutty banana French toast; and sweet or savory crepes. Also available is a Greek yogurt parfait topped with crunchy granola and old-fashioned oatmeal topped with cinnamon and brown sugar and mixed with dried fruit and toasted walnuts.
Espresso, latte and regular or flavored coffee is brewed in a gleaming high-tech Nespresso Aguila machine and served hot and full of body by a warm and attentive staff. I also enjoyed a glass of fresh-squeezed strawberry orange juice.
On the lunch side of the menu, you'll find an array of salads (Cobb, caesar, and sweet potato and quinoa), burgers (classic, turkey, and the signature version that includes bacon and smoked Gouda topped with a fried egg) and sandwiches (Cuban, corned beef and veggie wrap).
Management says the kitchen will rotate specials weekly and refresh the menu as needed every six months. One change on the verge of implementation at the time of my visit was the introduction of full bar service. Plans were in the works to offer Bloody Mary, Bellini and Mimosa cocktails as well as wine and Belgian-inspired ales from Penrose Brewing Co. in Geneva.
Entrees range in price from $6 to $14. I'm already planning a return visit.
• Restaurant reviews are based on one anonymous visit. The Daily Herald does not publish reviews of restaurants it cannot recommend.
Buttermilk
7 W. State St., Geneva, (630) 845-0820, <a href="http://www.buttermilkgeneva.com/">buttermilkgeneva.com</a>
<b>Cuisine:</b> Contemporary breakfast and lunch
<b>Setting:</b> Spacious, modern
<b>Entrees:</b> $6-$14
<b>Hours:</b> 7 a.m. to 2:30 p.m. daily