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Geneva Restaurant Week

Pete Kostopoulos, co-owner of Buttermilk in Geneva, rolls out biscuit dough to make a stuffed breakfast biscuit with scrambled eggs, cheddar jack cheese, bacon and topped with sausage gravy. Buttermilk will be participating in the third annual Geneva Restaurant Week Jan 23-29. (Sandy Bressner)

Pete Kostopoulos, co-owner of Buttermilk in Geneva, rolls out biscuit dough to make a stuffed breakfast biscuit with scrambled eggs, cheddar jack cheese, bacon and topped with sausage gravy. Buttermilk will be participating in the third annual Geneva Restaurant Week Jan 23-29. (Sandy Bressner)

Buttermilk co-owners (from left) Spiro Kouvelis, Pete Kostopoulos and Katie Kouvelis. Buttermilk in Geneva will be participating in the third annual Geneva Restaurant Week Jan 23-29. (Sandy Bressner)

Buttermilk in Geneva will be participating in the third annual Geneva Restaurant Week Jan 23-29. (Sandy Bressner)

Pete Kostopoulos, co-owner of Buttermilk in Geneva, prepares a stuffed breakfast biscuit with scrambled eggs, cheddar jack cheese, bacon and topped with sausage gravy. Buttermilk will be participating in the third annual Geneva Restaurant Week Jan 23-29. (Sandy Bressner)

The stuffed breakfast biscuit with scrambled eggs, cheddar jack cheese, bacon and topped with sausage gravy and served with farmhouse potatoes made from scratch. Buttermilk will be participating in the third annual Geneva Restaurant Week Jan 23-29. (Sandy Bressner)