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Cream Top 

Side Dishes: New restaurant in Cabot

Published June 6, 2012 at 6:45 a.m.

It’s curious that a village that’s home to the biggest creamery in the Northeast has been without a sit-down restaurant for years.

That began to change when Lyndonville’s Stanley Linkovich drove by a yellow-hued building — the old Cabot Inn, built in the 1850s — that advertised itself as a fully equipped restaurant for lease. Almost on the spot, Linkovich decided to retire his trucker’s cap and realize his dream of opening his own restaurant.

In May, he and his family opened Butters Restaurant, a 36-seat eatery that focuses on the hearty dishes Linkovich perfected during his adolescent years cooking in Massachusetts diners, and later as a cook at the Masons’ Grand Lodge of Vermont in Danville and the Lyndon Outing Club near his home.

For the record, butter does not own Butters. “Butters started out as a nickname of mine,” says Linkovich, and it seemed to match perfectly both the hue of his new eatery and Cabot’s rep as a center of all things creamy.

Lasagna and Italian dishes are menu staples, as are hand-cut fries, burgers, steaks, kielbasa, pulled pork and a twist on chicken Cordon Bleu called Chicken Foo Man Choo.

Butters is open for lunch and dinner four days a week, with a breakfast brunch on Sundays.

Butters Restaurant, 3075 Main Street, Cabot, 563-2422

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About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


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