There’s also a second dream – she wants to own a cow. She loves her farm in Framingham, but would one day like a bigger one. However, Dora does have what she called a “pipe dream.” She and Gabriel live in Framingham, where they run Sun Washed Farm, a three-quarter acre plot on their property that supplies vegetables in Buttercup’s dishes.įor now, Dora and Gabriel don’t have much time to do anything but tend to their restaurants and their kids. It’s where cleaning supplies are kept.įarm-to-table makes sense for Dora, because her passion is farming. Two features in the interior excite Dora – an original brick wall from the American Legion Building and a barn door that hides the less glamorous side of the restaurant business. Total seating capacity throughout is more than 100, and Buttercup has a 10-year lease in the refurbished American Legion Building. There are also fish tacos, short ribs, and what Dora called “delicious” chicken.īuttercup’s interior is divided between a bar area and a dining room, and there’s an outdoor patio with seating. Gabriel’s specialty is fish, especially center-cut Halibut, and it’s on the Buttercup menu. I sat at the bar and ordered the Halibut with. Gabriel’s dishes have a French influence, and Dora pointed out his sauces are not overpowering, which can be the case in some French cooking. I was in Natick on business, and Buttercup was highly recommended by the locals and by my fellow yelpers. When asked what separates her restaurants from the competition, Dora said she and Gabriel have a close relationship with several local farms. The Buttercup opened last week, and both locations are “super busy,” Dora said.īoth are farm-to-table establishments, a popular trend in the local restaurant scene.
They opened the Farmhouse five years ago. Dora grew up in Wellesley, and she and Gabriel saved up enough money to start a restaurant. Over time, they had two children, Sophie and GianMarco. They eventually moved around – the Jamaica Plain neighborhood of Boston, then to Mexico where Gabriel grew up. In one of those restaurants, Gabriel worked in the kitchen, and a love connection formed. That lasted 12 years, and to help pay the bills, Dora worked as a waitress. They met in New York City while Dora pursued an acting career. Luz’s business and life partner is her husband, Gabriel Sanchez Luz. Strong espresso must be her secret ingredient. She said she works out every day, eats a healthy salad for lunch at The Farmhouse, and lives on only a couple of hours of sleep nightly. Luz was dressed in a Farmhouse sweatshirt and sweatpants while working Thursday morning at Buttercup. She needs both because her days are jammed-packed with duties, including running her other restaurant, The Farmhouse in Needham. Luz gulps down a quadruple shot over ice later in the day, a few hours before Buttercup opens for dinner. Our homemade creamed horseradish served on request.It gives her a boost of energy to get through a long day. Served on a fresh baked sourdough roll with au jus and French fries.
#BUTTERCUP NATICK FULL#
Served withĪ full half a pound of slow roasted prime rib sliced thin and piled high. Our own albacore tuna salad, avocado, lettuce, tomato andĬheddar cheese served on a bun. Guacamole on toasted sourdough bread with mayonnaise. Served with fresh fruit.Īn updated B.L.T. Sourdough bread with tomatoes, organic spring mix, and Sliced avocado and melted jack cheese on grilled Sliced turkey, avocado, cheddar cheese and tomatoes onĪ grilled sourdough roll with thousand island dressing. Served with your choice of fries or curly fries and a kosher pickle. Bavarian style kraut, swiss cheese, thousand islandĭressing with a choice of corned beef or smoked
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