Butter Tapas

Okay, Standing here with me, Chef April Robinson. She's the owner of Butter Toppers. And two things we wanna talk about today. We wanna talk about her wonderful food, but also there's an event called Spring Tasting coming up. So welcome to Bouncing Around Charleston. Thank you. Okay, Butter Toppers. Tell us a little bit about your restaurant. We specialize in small plates, focusing on low country cuisine with global influences. Okay, now you really punched that word. We focus on small plates. What is that about? Everything's appetizer portions. It's kinda set up so that you come in with family, friends, and grays. Order a variety of things and relax, have a good time, enjoy good food, have wine if you'd We have a very nice wine menu as well. Okay, so what motivated you to start this business? It's kinda the way that I So I'm that person that wants to taste everybody's plate. So this is the perfect way for me to eat without I guess feeling guilty. Yeah, because some of us, we eat very healthy. So it's important pretty much. Yes. Okay, so tell us a little bit about your menu. Well, today I brought our jerk lamb pops with our pineapple chutney and five plantains. Soft-shelled crab is in season. You can pretty much go anywhere in Charleston and get them. And this is one of the ways that we're serving them. Okay, the soft-shelled crab. So I can actually eat that entire sandwich. You can eat that entire sandwich. Wow, okay, and right here? This is our pear salad with our pear vinaigrette. And then heirloom tomatoes are amazing right now in season. And this is our heirloom tomato salad with burrata cheese. Okay, so when people come into your restaurant, these are some of the dishes that they can expect to purchase when they come into buttockless. Yes. Okay, now, how long have you been in business? I've been at the location that I'm at for five years. We just added on our dinner menu within the last year. Previously, butter cupcakes, but now we're doing a full lunch dinner menu and brunch on Saturdays. Wow, and what days are you open? We're open Tuesday through Saturday. Tuesday through Saturday. Now, I understand that you have something coming up called spring tasting. What is that about? Our spring tasting. So being that this is my first year, I found it to be a way that I could introduce people to my menu. Spring is one of my favorite times of the year with fresh vegetables and new fruits and just things that are coming into season. So I wanted to take this time to kind of showcase some of the new things that we're doing. Now, do you prepare your food a special way? So it tastes good. Okay, okay. Now, on your salad, is my understanding that you have your very own dressing? Yes. So our pair of dressing, I've been doing the salad since before I opened the restaurant. So a lot of people that I've just catered for here in the area are familiar with this salad and the dressing, a lot of people So I've took the initiative to finally bottle it. It'still in the process, but it will be available in local grocery stores and at Butter Toppe soon. Wow, so now, tell me some of the other things. What about your desserts? We still have cupcakes. We have not let those go. We have those every day. As far as the other desserts, that'something that I'm easing on to the menu. We don't really have a dessert menu per se, but occasionally I will throw on other desserts. Okay, so when people come into your restaurant, what's one of the main dishes that they may order? One of the pair salad is very popular. Our jerk lamb pops are very popular. Shrimp and Grits, which is a staple here in Charleston. I do my own rendition of that. So you basically do it with a low country flavor? Yes. Okay, I'm looking at those lamb chops over there. It's Yes, these are jerk lamb pops. Okay, I think you need to cut a little piece of that so I can. . . Absolutely. So I can, and I'm gonna tell y'all exactly how it is. You wanna cut it for me? Yeah. So when your guests come into your restaurant and they come there, are they surprised at how well you're doing with the food and everything? I think they are. A lot of people don't know that I'm there or they don't know that I have switched over to a full restaurant, so they come in and they're, go! This is what's in here. They're surprised with the ambience, as well as the menu, I think, in my location. Those chops are wonderful. Thank you. Mm, when I come, I think I'm going there tonight. That's what I'm going to have. What I think is wonderful. So now, at the spring tasting, what can they expect? At the spring tasting, we'll have a variety of new items that are gonna be on the spring menu. So we'll have a sample of a variety of things. If you have to give some advice to a future chef, what would you tell them? Go for it, do it your way. There's a lot of people who get stuck on trends and different things That's what I dream about food. I do it my way, I do it the flavors that I feel Okay, okay. Exclusive spring tasting Wednesday, April 12th, six to eight PM at Baratapas at 5070 International Boulevard, sweet 108 North Charleston Reservations and RSV Preferred. For more information, visit www. baratapas. com or call 843-202-0468. Chef April Robinson, Thank you. You have a wonderful looking menu and I'm gonna try them soft shell crabs. Yes. Don't we go to the break? We'll be right back after this break.