ButTer Resto + Bar

08/04/2026

“Why did the red beans break up with the rice? Too much pressure in the pot.”

But not here… we keep it slow, rich, and exactly how it’s supposed to be.

Tonight at But Ter resto. + bar — red beans & rice done the right way. Slow-simmered, smoky, packed with flavor, and hitting like a proper Southern classic should. No shortcuts, no games… just comfort in a bowl.

Pull up, grab a plate, and let the kitchen do what it does best.

Available while it lasts.

08/04/2026

Why did the bartender love Wednesdays? Because they pour a little stronger when the music’s right.

Happy hour kicks off at 2PM and we’re not easing into it—we’re getting straight to it. Drinks flowing, kitchen rolling, and the vibe exactly where it needs to be.

Then Alex hits the stage from 6–9PM bringing the soundtrack to your night.

Slide in early, stay late, and let the evening do what it does best.

08/04/2026

07/04/2026

Some relationships fall apart… this cake doesn’t.

Rich, decadent chocolate cake layered with indulgence, topped with fresh berries, toasted almonds, and finished with that perfect drizzle. This isn’t dessert — it’s a reason to stay a little longer.

Available tonight at But Ter resto. + bar. When it’s gone… it’s gone.

07/04/2026

I told my dinner I’d be ready in 5 minutes… it said, “Take your time, I’m worth the wait.”

Turns out—it was right.

Dinner service is ON tonight at But Ter resto. + bar and we’re not playing around…
Fresh Caribbean seafood
Crispy lobster bites with that bang bang sauce
Cajun flavors, butter glaze everything
Plates that look good and back it up

From light and fresh to rich and indulgent, we’ve got your night covered. Cocktails are cold, kitchen is hot, and vibes are exactly where they need to be.

We’re open tonight—come hungry.
And when we sell out… we sell out.

07/04/2026

Why don’t restaurant people ever get days off?
Because we’re always on the clock… until Tuesday.

Industry Day… PERIOD.

If you’ve been carrying trays, shaking drinks, running tickets, or just surviving the chaos — this one’s for you.

Off the Clock Tuesdays at But Ter:
• Happy Hour ALL DAY
• Half-price apps + handhelds
• Strong drinks, no judgment

11AM–9PM
Clock out. Pull up. Eat like you earned it — because you did.

07/04/2026

Why did Tuesday show up to work early?
Because even it knew lunch at Butter isn’t something you’re late for.

We’re rolling all day—lunch kicking things off, happy hour sliding right in, and dinner closing it down strong. From scratch, full flavor, no shortcuts… just the way it should be.

Whether you’re sneaking out for a quick bite, settling in for cocktails, or pulling up for a proper dinner—we’ve got you covered from first plate to last pour.

Come hungry. Leave impressed.

06/04/2026

Why did the restaurant break up with Monday?
Because it just needed some space… and a deep clean.

⸻

We’re taking today (Monday) to reset, refresh, and get everything dialed in behind the scenes at But Ter resto. + bar.

No shortcuts over here—just making sure everything stays as sharp, clean, and buttery smooth as you expect when you walk through our doors.

We’ll be back at it tomorrow, ready to fire on all cylinders with lunch, happy hour, and dinner.

Appreciate the love, the patience, and the continued support.

04/04/2026

I tried to make a healthy breakfast this morning… then I remembered butter exists.

Saturday brunch is officially in full swing at But Ter. From scratch, no shortcuts, and definitely no regrets. Crab, hollandaise, fresh plates, and the kind of brunch that makes you forget what your plans were before you got here.

We’re serving it up 10–3, then rolling straight into dinner like we always do.

Bottomless mimosas are flowing, Cajun Bloody Marys are doing what they do, and the kitchen’s not holding back.

Pull up hungry. Leave impressed.

04/04/2026

Why did Saturday brunch break up with breakfast?
Because it realized it deserved bottomless commitment.

Brunch is on from 10–3, and we’re not easing into the weekend… we’re diving headfirst.

Crab cake Benedicts, Cajun bloody Marys, and mimosas that don’t know when to quit. From-scratch plates, bold flavors, and just enough attitude to remind you this isn’t your average brunch spot.

And when brunch wraps up?
We roll straight into dinner service like we never left.

Pull up. Bring friends. Stay awhile.

04/04/2026

Why did the mimosa refuse to leave brunch?
Because it heard dinner was right behind it… and decided to stay for both.

Brunch 10–3, then we roll straight into dinner like we never took a breath.

Crab cake Benedicts, Cajun plates with attitude, scratch-made favorites, and bottomless mimosas doing their job. Then just when you think you should head out… dinner slides in with seafood, steaks, and everything worth staying for.

No reset. No excuses. Just keep eating.

Pull up early, stay late. We’ve got you covered all day.

03/04/2026

They say Good Friday is about reflection… but let’s be honest—some of you are about to reflect on how much butter you just ate.

Join us tonight as we honor the day with fresh seafood done right—loaded boils, Caribbean lobster tails, and piles of crawfish, all drenched in that rich, buttery glaze. No shortcuts, no playing around—just bold, from-scratch flavor the way it’s meant to be.

We’re boiling. We’re grilling. We’re serving it fresh.
Available while supplies last—when it’s gone, it’s gone.

Come break bread… and maybe a few crab legs.