Originally, Buttermilk co-owners Katie Kouvelis, her husband Spiros, and Pete Kostopoulos planned a more generic menu with “traditional ham and cheese dishes and strawberries on top of pancakes,” Kostopolous said. “But I came up with the biscuit idea in my sleep.”
He’s referring to the Stuffed Breakfast Biscuit, a homemade biscuit stuffed with cherrywood smoked bacon, scrambled eggs, sausage gravy, cheddar jack cheese … and topped with more sausage gravy, cheddar and crumbled bacon. And it’s served with farmhouse potatoes.
“It’s a heart attack on a plate but it’s damn delicious,” Kouvelis said.
“But then we put a twist on everything,” Kostopoulos said of the Geneva breakfast and lunch restaurant. “How many breakfast dishes could we come up with? A whimsical twist on childhood favorites. Like the gas station honey bun or doughnut for 79 cents that everyone wants. It’s not only twisty and turny, it’s fun!”
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Kostopoulos, a former breakfast restaurant owner, said he doesn’t just work with food. “We dream about it. I text Katie at 3 a.m. with my notes.”
Kouvelis, who is pregnant, said she’s been craving the savory dishes Buttermilk offers. Popular dishes like the Alabama Hot Chicken Benny glazed with hot pepper jelly and the spicy Red Rooster skillet with chorizo and jalapenos.
Kostopoulos, on the other hand, can’t pick a favorite dish. “I couldn’t cheat on myself. I’m that loyal!”
In fact, he cannot get through an interview without becoming emotional at least a few times. Kostopoulos remembers nearly every meal he’s ever eaten and Buttermilk’s menu includes some nostalgic favorites. The apples drizzled with honey and cinnamon instead of fries? He remembers having this in Paris as a high school graduate, exploring the world before he ran out of cash and his father told him to come home. “That’s what I always remember,” Kostopoulos said, patting his stomach. “This isn’t McDonald’s, not one ounce of it.”
On the menu: Breakfast and lunch. “Breakfast is the first meal of the day. It’s not a five-star, five-course meal. It’s nutritious,” Kostopoulos said.
About the owners: Buttermilk was founded in 2015 by Katie Kouvelis and Pete Kostopoulos as a “mix of good old home cooking and a dash of culinary genius,” according to its website. The owners plan to add a second Buttermilk location in Naperville by the end of summer.
Philosophy: Kostopoulos hesitates and his eyes fill with tears. “I’m very passionate about what I do. I’m going to try and do this with a dry eye.”
Decor: Scrubbed white interior and lots of windows lend itself to an upscale restaurant without being pretentious.
Specialties: Signature items, highlighted on the menu with a milk bottle graphic, include Stuffed Breakfast Biscuit, No Yolk Scrambler, The Frenchie, Red Rooster, Alabama Hot Chicken Benny, Honey Bun, Banana Nutella crepes, Specialty Egg Panini, house-cured corned beef hash side, French toast dishes Three Milks and Stuffed Banana Bourbon, Signature Burger, BLT Chopped, Cubano and the Man-Strami.
We’re different because: “We do what most people can’t do at home,” Kostopoulos said.
Price range: Breakfast and lunch items. Biscuits from 6.99 to $12.99. Eggs from $7.49 to $10.99. Omelets from $8.39 to $11.99. Skillets from $10.59 to $15.99. Benedicts from $9.99 to $13.99. Pancakes from $6.99 to $9.99. French toast from $8.99 to $9.59. Crepes from $9.59 to $10.59. Waffles from $7.99 to $9.69. Grains from $6.59 to $9.99. Specialty items from $9.89 to $13.99. Burgers from $9.89 to $10.99. Salads from $9.99 to $10.99. Sandwiches from $7.39 to $13.99. Gluten-free and vegan menu from $6.49 to $12.99. Kids’ meals from $3.99 to $5.99. Coffee bar from $2 to $4. Cocktails from $7 to $50 for carafes and splits.
Logistics: Buttermilk is at 7 W. State St. Geneva. Hours are 7 a.m.-2:30 p.m. daily. Contact 630-845-0820 or www.buttermilkgeneva.com.
Shonda Talerico Dudlicek is a freelance writer for The Courier-News.