November 15th 2019: What’s On the Fall Men And Why It’s There
One day last year, I was standing in front of the restaurant and struck up a conversation with a guy walking by. “Your menu never changes,” he said. At first I thought that was ridiculous, because we...
View ArticleJanuary 21st, 2020: Legume Is Ending (And something new is beginning)
Dear Friends, It is with a mix of sadness, relief, and excitement that we announce Legume’s last service will be on February 29th, Leap Day. There is sadness because Legume is our baby. We’ve loved...
View ArticleFebruary 28th, 2020: Butterjoint Test Kitchen
New Dishes at Butterjoint Test Kitchen Tonight (Friday) we’re having a fish fry. Saturday night is (Not Quite) Prime Rib night. We will have corned beef and cabbage on the menu beginning this Monday,...
View ArticleMarch 24, 2020: Online Store Opens
What a week it has been! There are a lot of unknowns right now for everyone reading this. One thing I am sure of for myself is that in the past ten days our staff has been reduced from fifty four...
View ArticleApril 21st, 2020: Week Five Pickup & Delivery
Pickup & Delivery Instructions: Please remember to be mindful when choosing pickup or delivery as you’re checking out on Square. The first few weeks, we made deliveries even when the “pickup”...
View ArticleTwas the Week Before Christmas in A Pandemic
This week was the first week in a long time in which we had the time and space to cook fun stuff. For most of the past nine months we’ve been operating the kitchen in survival mode. Sure, we’ve done...
View ArticleReady 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...
View ArticleButterjoint 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...
View ArticleThe New Old Burger
This month George and I are experimenting with grinding our own beef in house again like the old days. I don’t get the sense that our burgers we’ve been making the past two years are as well received...
View ArticleApril 14th, 2022: The Legume Archives
We’ve just added selected archives from fourteen years of “Notes From the Kitchen.” It was an emotional process reading through these years of writings. There is certainly a lot of cringe-worthy...
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