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Butterfields Restaurant, located on Old Willets Path in Hauppauge, is a promising restaurant that has been known for their incredible New American cuisine for nine years now. We walked in to a happening bar crowd as customers were enjoying Happy Hour at the 40 foot mahogany bar. To the left of the bar area begins the large, open, subtly lit dining room featuring wood accents and high ceilings throughout. There is even an area with a dance floor for Saturday evenings when guests are invited to “dine and dance” to the sounds of the 70’s and 80’s.
Mike
Shalley and Jerry Suppa are the accommodating owners behind the success of
Butterfields. Mike has been in the restaurant business for years, working his way up
from waiting tables and bartending to now owning his own place. Jerry, who is also
the talented executive chef here, has also been in the business since a young age
and he too has worked his way up the ladder of success in the restaurant industry. Our server Michelle was extremely quick, on point, helpful and attentive. She immediately started us off by taking drink orders and presenting us with a fresh breadbasket (below left).
The
first appetizer to reach our table was the Steam Fried Ginger-Scallion Pork
Dumplings – and they sure started us off right (above right)! Served alongside a
petite Asian greens salad in a refreshing mango sesame vinaigrette, the dumplings
were soft and just delicious. Accompanying the dumplings were two large fried wonton
noodles and also some flavorful mirin soy sauce ideal for dipping. The Meatballs and Fresh Ricotta appetizer is one you surely do not want to pass up (below left)! The unbelievable, homemade meatballs (Chef Jerry’s grandmother’s recipe) are slowly cooked in tomato sauce and served with a side of fresh ricotta cheese (below right). Approaching the table this starter smelt spectacular and as we soon learned, tasted even better. Both the meatballs and the sauce were full of luscious flavors and the garlic bread baguettes served with the appetizer were perfect for soaking up the remainder of the sauce.
We continued our experience with three delicious entrees beginning with the Hoison Glazed Ahi Tuna and Thai Mussels (below). The extremely fresh tuna offered a hint of peppery spice to our palates and was served with Japanese sticky rice and fresh asparagus in a lemongrass-coconut lime broth. The preparation of sticky rice isn’t an easy task but it was clear that Chef Jerry had no problem, as it was prepared just right. The mussels were fresh and very tender and all components of the entrée combined with the bright, fragrant broth create an all around pleasant summer meal.
Our next dish, the Dijon and Brioche Crusted New Zealand Rack of Lamb, was beautifully and elegantly presented (below left). Bathed in a juniper rosemary demi glace, the chops were joined by some roasted garlic whipped mashed potatoes and sautéed spinach. The baby lamb chops were exceptionally tender and were presented as a nice finger food. The mashed potatoes were creamy and enjoyable, the spinach was prepared flawlessly and the floral notes from the demi glace complimented the chops to perfection.
The
Blackened Atlantic Salmon served with PEI mussels, chorizo sausage, sweet peas and
baby tomatoes over a saffron shrimp risotto is another praiseworthy seafood entrée (above right). The salmon cut with just the touch of a fork and the mussels
were tender and fresh, absorbing lots of great flavor from the sauce. The blackened
description of the dish hints there will some heat, but it's very minute and the
saffron shrimp risotto was very appetizing. Rounding out our dining experience at Butterfields were two homemade desserts – the Chocolate “B52” and the Tiramisu. The Chocolate “B52” is made with semi sweet, milk and white chocolate, layered with Bourbon, Kahlua, Grand Marnier and served with strawberries (below left). This dessert is very rich in chocolate and the alcohol flavors are very apparent creating a delicious dessert with a bit of a kick.
Their
Tiramisu offers a tasty twist on the classic favorite as the espresso-dipped
ladyfingers are layered with a marscapone espresso mousse and devils food cake
offering a nice, subtle finish (above right). Butterfields
Restaurant offers full service lunch, dinner and catering accommodating parties up
to 125 people, set in an elegant, warming atmosphere suitable for families, business
or romance. They offer great food at unbeatable prices, including a fantastic
three-course prix fixe dinner available Monday – Friday for just $21.95 per
person. Whether you’re looking for some drinks at the bar or a nice, sit down
dinner, Butterfields has what it takes to give you that and more!
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