The restaurant provides fresh squeezed juices and mixers for customers to concoct mimosas, bloody marys or Irish coffees. Their champagne sales have gone up 1,000%,” Dave joked. And who can forget the lively young locals enjoying the Buttered Biscuit Café’s BYOB policy? “The liquor store’s very happy. Regulars, visitors, and ladies who lunch fill the dining room day-in and day-out. “We have a diverse clientele and I love that about this place,” the couple concurred. While Bradley Beach swells with tourists in the summer, the restaurant remains consistently packed year-round. “We use a lot of organic, buy local eggs, and have fresh produce coming in every day,” explains Dave. Hand-selected ingredients, from-scratch cooking and ‘no junk’, make every dish at the Buttered Biscuit Café reminiscent of a taste of home. The menu boasts specials like Dave’s Homemade Cornedbeef Hash ($7.99), Southern Style Biscuits and Gravy ($8.99), Lemon Zest Mascarpone Stuffed French Toast ($11.99) and a Homemade Meatloaf ($12.99) accompanied by addictive Gorgonzola Homefries. The Buttered Biscuit Café serves up breakfast and lunch classics daily. “He has a natural knack for it,” Liz shared about her husband, “and honestly I think he is more of a chef than I was or ever will be.” Most of the menu consists of Dave’s creations, with the exception of Liz’s biscuit recipe. Nowadays, Liz is managing the front of the house while Dave works behind the scenes in the kitchen. The couple, now married eight years, first met while working together at a local restaurant, Liz waiting tables and Dave managing the bar. “Which turned out to be great, of course,” he added grinning. “At first, he wanted to do dinner and I wanted to do breakfast,” Liz shared. Breakfast was what Liz wistfully recalled as, their “time together.” The two couldn’t find a great local spot that fit the bill someplace welcoming, delicious and “really fresh,” Dave emphasized.
Their current breakfast-centric concept was fueled by the couple’s shared love for the meal.
They loved their first undertaking, a seasonal, seaside eatery, but had their eyes set on a year-round venture. Prior to opening The Buttered Biscuit Café in Bradley Beach, New Jersey, the McAllister’s owned and operated The Honeysuckle Café.
#Buttered biscuit trial
According to Liz, a biscuit from the south is usually “bigger and fluffier,” while the Jersey variety is “a little denser.” It took quite a bit of trial and error and the process was “crazy getting it just right.” The Culinary Arts graduate had to test countless recipes before mastering the restaurant’s current interpretation, which she considers to be a hybrid between a southern biscuit and a Jersey biscuit.
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