Butterfunk Kitchen

The menu of Southern soul food favorites at this Windsor Terrace restaurant takes inspiration from chef Chris Scott’s childhood. Some of the dishes, like scrapple ($6), a pork loaf that’s seared and served with okra chow chow, are adaptations of his nana’s recipes. Others put a playful spin on beloved classics: The whites of the deviled eggs are deep-fried, then topped with an egg yolk mousse and collard green cracker ($7) while the corn-on-the-cob is dusted in cornmeal, fried, then doused with homemade ranch and bacon ($5). The list of entrees includes a lemonade-buttermilk fried chicken and biscuits ($18), pepper pot shrimp with peppers and onions ($21) and beer-braised brisket with grits and molasses gravy ($22). Order up a side of baked mac n’ cheese ($8) or green beans cooked with smoked turkey neck ($5) if your stomach can handle it, or save your appetite for the banana pudding ($6) or church cake ($7).