Wednesday, March 27, 2024

Baked, not fried

Spud Budley’s is across the road from the Centennial Quarry in Mayberry Square. Big letters shouting ‘Dine In’ and ‘Take Out’ catch your eye, and a potato-ized character, holding the Sno-Ball—a snowcone speciality—, juts out from the line of storefronts. Ceiling fans are whirring and New Orleans jazz greets me at the door.

Inside, I met Kelly Ruth, who co-owns Spud Budley’s with her husband, Richard Ruth. The two opened a restaurant last August to bring the flavors of New Orleans into this family dining atmosphere. Their menu offers a variety of ‘Super-Spuds,’ from Traditional to Upside Down Shepherd’s Pie. Beyond potato entrees, they prepare Jack’s Chili Mac (from the original recipe), grill hot dogs for $1.75, and make homemade pralines.  I ordered the Mr. Crab Spud ($8.99) with a large coffee ($1.75) at the counter and settled at a nearby table. The dressed potato came, along with a fresh cup of coffee that had the unique flavor of chicory (like the brew made famous by the Crescent City’s Cafe du Monde). 

The Sno-Ball is named for its texture—like snow—and tastes “like it was soaking in a puddle of flavor,” according to Richard Ruth. Try one of the suggested recipes or create your own, from $2. You’ll find all the syrups lining the top shelf and a friendly flyer on “The Science of a Brain Freeze.” Don’t forget about the pralines—they’re in a basket by the register. 

If you’re looking for a place to grab some grub without sacrificing taste or food quality, check out Spud Budley’s and make buds with the owners.

8261 Mayberry Square, Sylvania.  419-824-2220, spudbudleys.com

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