We are feeding people and that’s what we love to do. “People have been really welcoming since we opened. Husband and wife team Gabriel Sanchez Luz and Dora Tavel-Sanchez Luz in front of a reclaimed barn door, one of Dora’s favorite architectural elements of the restaurant. The local soil closest to their hearts, however, is Sunwashed Farm in Framingham, their own personal half-acre spread where Gabriel can ask Dora to try and grow a certain kind of pepper, or purple basil, or other things that are hard to find in the mainstream. “Right now a lot of our lettuces are from Brookford,” says Dora. The owners source their ingredients from nearby places such as the Natick Organic Community Farm, Little Leaf Farms in Massachusetts, and Brookford Farm in New Hampshire. The effect is welcoming and casual, like you’ve been invited to a meal at your Community Supported Agriculture (CSA) farm share barn, if the CSA farmers weren’t too busy to cook for you too, after picking and sorting your fresh produce every week. According to their campaign, the money raised went “…towards architectural renovations and fulfilling the aesthetic charm we believe will complement the guest experience.” Top priorities: antique light fixtures and chandeliers and restored barn boards to construct an open kitchen, eating counter, and entryway. Husband and wife team Dora Tavel-Sanchez Luz and Gabriel Sanchez Luz, who also own The Farmhouse in Needham, put together quite the Kickstarter campaign to make that menu happen and get Buttercup up and running.Ģ74 backers pledged $70,277 to help bring the couple’s vision to life. We are closed on Sundays and Mondays.” Photo credit: Buttercup Owner Dora Tavel-Sanchez Luz says, “We are very busy, but our customers can make reservations, and we also welcome walk-ins. Words have gotten out and those words are “plan ahead.” The friendly front-desk staff member confirmed she was expecting us, and the hostess led me to our table without raising an eyebrow upon learning that my companion was “literally down the street parking the car.” I ordered a Nantucket-brewed Sankaty Light lager from the server, who as it turned out was on his way the next day to that beautiful island, and perused the curated menu. It’s a good thing I made Friday night reservations, because it was immediately apparent that there was no way I could have just wandered my way into the farm-to-table restaurant, which sources organic and local ingredients. But the big, sparkly news is the addition to the downtown Natick scene of what may be that area’s first truly destination restaurant. The site is also home to several other businesses, and there are 11 one- and two-bedroom residential units on the top floor. What’s significant there now is food, wine, a buzzing patio scene, and a jam-packed reservations calendar for the 100-seat foodie haven. ![]() The vacant former American Legion space was taken down down to the studs by developer Stonegate Group. The facade was then preserved as a condition of development of the historically and culturally significant property per the Natick Zoning Board, with input from both the Natick and Massachusetts Historical Commissions. The structure, now home to Buttercup, the area’s newest farm-to-table restaurant, is pretty to look at today, but for a while there it was just sad, drab, and vulnerable. in Natick Center, certain the two-story historic brick building would blow down during the next big storm. ![]() ![]() Photo credit: ButtercupĪll last year I’d drive by 13 West Central St. The patio at Buttercup, a new farm-to-table restaurant at 13 West Central St.
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