Ingredient
Butter
Butter is on 46 plates at fifteen of the kitchens we read. The entree section holds 26 of them, and the shape it takes most often is the pasta, on three.
In the neighbourhood: Sauced chicken and the steamer pot
From 40 menus · butter is on 46 plates · How we read them
For the curious: the data views
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Some of these were read by a script, not a person — those chips have a hollow dot. About the method →
Butter, steamed or sauteed
Our reading of the menus puts it steamed at seven kitchens and sauteed at five; one do both: Harborside Bar & Grill.
On both sides: Harborside Bar & Grill.
How it comes
The forms it turns up in, most first.
Where on the menu
The menu sections the dishes sit under, most first.
Show all 4
How it's cooked
How the kitchens cook it, counting the word on the component as well as the plate.
Show all 16
The journey of butter
The same 46 plates read outward from the middle: how the kitchens cook it, how it then arrives, and which part of the menu it arrives in. A wedge too narrow for its word carries it in the table underneath.
| Ring | Commonest | Plates |
|---|---|---|
| How it's cooked | steamed | 10 |
| How it comes | steamer-pot | 3 |
| Where on the menu | entree | 4 |
| Other | 50 other steps, added up | 98 |
| Not stated | the menu never printed that detail | 31 |
Every wedge, as a table
| Cooked | Arrives as | Course | Plates |
|---|---|---|---|
| steamed | — | — | 10 |
| steamed | not stated | — | 4 |
| steamed | not stated | appetizer | 3 |
| steamed | not stated | not stated | 1 |
| steamed | steamer-pot | — | 3 |
| steamed | steamer-pot | not stated | 3 |
| steamed | buffet | — | 1 |
| steamed | buffet | not stated | 1 |
| steamed | platter | — | 1 |
| steamed | platter | entree | 1 |
| steamed | wings | — | 1 |
| steamed | wings | not stated | 1 |
| fried | — | — | 7 |
| fried | not stated | — | 3 |
| fried | not stated | entree | 3 |
| fried | platter | — | 2 |
| fried | platter | entree | 2 |
| fried | side | — | 1 |
| fried | side | entree | 1 |
| fried | wings | — | 1 |
| fried | wings | not stated | 1 |
| broiled | — | — | 5 |
| broiled | not stated | — | 4 |
| broiled | not stated | entree | 4 |
| broiled | side | — | 1 |
| broiled | side | entree | 1 |
| grilled | — | — | 5 |
| grilled | not stated | — | 3 |
| grilled | not stated | entree | 3 |
| grilled | entree-plate | — | 1 |
| grilled | entree-plate | entree | 1 |
| grilled | side | — | 1 |
| grilled | side | entree | 1 |
| sauteed | — | — | 5 |
| sauteed | not stated | — | 2 |
| sauteed | not stated | appetizer | 1 |
| sauteed | not stated | side | 1 |
| sauteed | pasta | — | 2 |
| sauteed | pasta | appetizer | 1 |
| sauteed | pasta | entree | 1 |
| sauteed | small-plate | — | 1 |
| sauteed | small-plate | appetizer | 1 |
| stuffed | — | — | 5 |
| stuffed | not stated | — | 4 |
| stuffed | not stated | entree | 4 |
| stuffed | side | — | 1 |
| stuffed | side | entree | 1 |
| drawn | — | — | 3 |
| drawn | not stated | — | 1 |
| drawn | not stated | entree | 1 |
| drawn | platter | — | 1 |
| drawn | platter | entree | 1 |
| drawn | steamer-pot | — | 1 |
| drawn | steamer-pot | not stated | 1 |
| blackened | — | — | 2 |
| blackened | flatbread | — | 1 |
| blackened | flatbread | not stated | 1 |
| blackened | not stated | — | 1 |
| blackened | not stated | entree | 1 |
| other ways | — | — | 10 |
| breaded | — | — | 2 |
| melted | — | — | 2 |
| cured | — | — | 1 |
| glazed | — | — | 1 |
| jerk | — | — | 1 |
| marinated | — | — | 1 |
| seared | — | — | 1 |
| sundried | — | — | 1 |
Travels with
What shares a plate with it, counted inside a course and never across one. A partner marked distinctive turns up together far more often than chance.
- Roll14read by scriptall Rolldistinctive
- Crab12read by scriptall Crab
- Scallop6read by scriptall Scallop
Show all 19
- Shrimp6read by scriptall Shrimp
- Beef4read by scriptall Beef
- Cake4read by scriptall Cakedistinctive
- Garlic3all Garlicdistinctive
- Baguette2read by scriptall Baguettedistinctive
- Bread2read by scriptall Breaddistinctive
- Clam2read by scriptall Clamdistinctive
- Flounder2read by scriptall Flounder
- Fry2read by scriptall Fry
- Haddock2read by scriptall Haddock
- Lobster2read by scriptall Lobster
- Mussel2all Musseldistinctive
- Pork2read by scriptall Pork
- Salmon2read by scriptall Salmon
- Snow crab2read by scriptall Snow crabdistinctive
- Wine2all Winedistinctive
Dishes
Our reading of the menu turns up roll, pickle and butter.
Our reading of the menu lists: patty, chip, pickle.
Our reading of the menu turns up Our Tartar Sauce, crabmeat and crabcake.
Show all 15 kitchens
Our reading of the menu turns up diced, cabbage and flounder.
Known for: tempura, corn, crema.
Our reading of the menu turns up braised, linguine and evoo.
The menu leans on country-fried, kaiser and tartar.
Our reading of the menu lists egg, duck and folded.
Our reading of the menu turns up cracker, fruit and cod.
Our reading of the menu lists: turkey, oyster, chicken filet.
Our reading of the menu lists broiled, crumbled and crab.
Our reading of the menu turns up popcorn, drink and fresh.
Our reading of the menu lists: jerk, breast, wrapped.
Boiled, baby back rib and baked chicken come up more here than elsewhere on our list.
Where on the island
The 15 kitchens above, by district. Counted off the menus we read, in order up the island — not a ranking of neighbourhoods.
| District | Kitchens | Side of the island |
|---|---|---|
| Lower Midtown | 3 | inland |
| Midtown | 2 | bayside · oceanfront |
| Uptown | 2 | inland |
| North OC | 1 | inland |
| West Ocean City | 5 | harbor |
| Day-trips ring | 2 | harbor · inland |