KLTV 7 paid us a visit recently! Check out the full article and some great pictures here: https://www.theeasttexasweekend.com/buttermilks-restaurant/
Here’s a snippet from their great report:
This restaurant opened it’s doors in 2013, and has been growing ever since. It’s a hot spot for locals and tourists alike, and it’s filled head to toe with southern charm. The motto is “scratch cooking and southern hospitality.”
Some of the most popular menu items include the Chicken Fried Steak, and the Fried Green Tomatoes and of course their famous Buttermilk Pie. You can view their full menu here.
In the summer of 2017, Buttermilk’s was contacted by the staff of Cooking With Paula Deen to be one of 10 restaurants in the nation selected for a spotlight. The magazine features Buttermilk’s crisp, Southern-style fried green tomatoes in a feature about the tasty treats.
We have a HUGE ANNOUNCEMENT! We were contacted by the staff of Cooking With Paula Deen and asked if we would mind being featured in her July/August magazine spotlighting our Fried Green Tomatoes.
It was such an honor being one of the 10 restaurants in the nation and the only one in Texas to be featured.
Magazines are available now. Pick up a copy and read our story. Better yet come by and try them for yourselves!
Here’s an excerpt of KLTV’s report:
CANTON, TX (KLTV) – A Van Zandt County restaurant that focuses on Southern cooking is being featured in a magazine that does the same.
Ben Carter, owner of Buttermilk’s in Canton, says that the recipe he submitted was selected to be featured in the July edition of Cooking With Paula Deen. The issue features Buttermilk’s crisp, Southern-style fried green tomatoes in a feature about the tasty treats. Other features in the issue are creamed corn, fresh summer salads, and icebox pies.
Carter opened his restaurant on the square in downtown Canton in 2013. It offers “scratch cooking and southern hospitality,” which is evident by the Southern-style favorites on the menu, such as country fried steak and chicken, BLTs with fried green tomatoes, peach cobbler, and even a Southern-fried bologna sandwich.
“We’re all about Southern food,” said Kristie Risner during a 2016 interview. “We will make 180 pies on Thursday, and by Saturday, they’re all gone,” she said, while showing off the buttermilk pie under glass domes on stands on the counter.
Read the rest of KLTV’s report, along with their links to some of Chef Ben Carter’s recipes HERE.
If you are a Southern food connoisseur, the large slab of country fried steak with pepper gravy, fried green tomatoes, and pecan cobbler will likely appeal to you. The bacon burgers are tall and loaded with crisp, thickly-cut bacon. If you’re on a diet, don’t worry, they’ve got you covered with their large salad overflowing with fresh vegetables and topped with chicken, either grilled or fried (if you’re not too serious about that diet).
The food at Buttermilk’s will likely be appreciated by those looking for traditional Southern-style cooking, with a twist or two, of course. The old-fashioned, small town charm is a winner for those who love to feel like they’ve stepped back in time, or who aren’t into the fair-style food available at Trade Days in Canton each month. Just be prepared to wait during that time each month, as out-of-towners who have discovered the restaurant will be there with you.
Buttermilk’s is happy to partner with the Texas Baptist Home for Children!
You can help by eating pie! From December 1 through December 25, we will give the Texas Baptist Home $1 for each slice of pie you buy.
Help support the TBHC in their mission to Texas families through foster care, adoption, and pregnancy services.
Learn more here: www.tbhc.org
Texas State Fair got your mouth watering for deep fried comfort? No need to fight the crowds. We’ve got it right here at Buttermilk’s!
Tell us (leave a comment on our Facebook entry) about your relationship with bacon by the end of Saturday to get a chance to win two of any items on our Hog Wild menu below!
Texas toast, 2 slices of thick cut bologna, BACON, American cheese, mayo
Blend of pork belly and black Angus with smoked BACON and cheddar cheese
Turkey, smoked BACON, lettuce, tomato, American cheese, blackened mayo, on jalapeño corn bread
Grilled onions, American cheese, Sweet Baby Ray’s BBQ sauce. Smoked BACON
Fork tender steak with cream gravy topped with crumbled BACON
Topped with BACON crumbles
Topped with BACON crumbles
Do not be afraid to try it, it is awesome!
Hey y’all, thanks for the award from County Line Magazine.
Buttermilk’s Café in Canton. Those who say a sandwich is just a sandwich hasn’t been to Buttermilk’s. Down-home cookin’ with a side of southern hospitality is what’s on the menu at this Canton café, even their classic sandwiches have a little extra somethin’ added to the mix. The BLT rests between two slices of buttered Texas toast and topped off with creamy chipotle ranch sauce. The turkey melt is served on jalapeno cornbread toast and topped with blackened mayo. Buttermilk’s even makes bologna better, with their southern fried bologna sandwich. Close your Buttlermilk’s Café experience with one of their signature desserts like the pecan cobbler or buttermilk chess pie.
See our Facebook pie contest (click on image to the right or below).
Buttermilk Chess Pie – $15
Buttermilk Pecan Chess Pie – $15
Pumpkin Pie $15
Peach Cobbler – $24
Blackberry Cobbler – $24
Pecan Cobbler – $28
Call 903-567-3287 or email [email protected]
Order by Monday 11/24/14
Gift cards in any amount now available.
Have your holiday party at Buttermilk’s.
Thanks to all the great photographers who submitted entries to our first photo contest. First place (a $100 Buttermilk’s gift certificate) goes to Ricky Niell:
Second place (a $75 Buttermilk’s gift certificate) goes to David Gleason:
Third place (a $50 Buttermilk’s gift certificate) goes to Angie Thompson:
Honorable mention (a buttermilk chess pie) goes to Kristi Gosnell:
Here are some other photos which didn’t “make the cut” either because the photographer had already won (Ricky Niell!), they did not get enough LIKES on our Facebook page, or they were late submissions. Thanks to all of our entrants!