HAMBURG, N.Y. (WKBW) — Right on the side of the bar of Butera's Craft Restaurant in the heart of the Village of Hamburg, there's a rare album cover from the band MOE.
It reads "No Guts, No Glory".
Not only is this the Owner Jimmy Butera's favorite band but the saying holds a lot of meaning for him.
"If you don't have the guts to jump into business for yourself, you won't have the glory to do what I do," Butera said.
Butera has owned and operated the craft beer and pizza restaurant at 32 Main Street in Hamburg since 2015. Butera says he tries to make everything as homemade as possible-- from the breads, to the pizza sauce to the smoked meatloaf.
"I have a theory," Butera said. "Anything you put on a pizza you can put in a burger. Anything you put in a burger, you can put into a wrap. Anything you put on a sub can be put into a calzone and it's a big circle, all goes hand in hand all goes together well."
The restaurant offer craft beers and wine. Butera calls the cuisine "comfort food to the next level". People can order pizzas and sandwiches or order a swordfish or chicken dinner. Butera adds he also likes to incorporate some beer into the dishes for added flavor.
Butera learned from his grandfather that working with local producers and vendors helps keep the community connected.
"Whether we are working in a restaurant or a shoe store, if everyone works together, the community thrives." Butera said.
Butera is also the father of four boys and says they are eager and excited to help out around the restaurant. Butera explained he asked his 12-year-old son Damian Butera to make him a pizza for lunch. He created a blue cheese, grilled chicken, cheddar and homemade hot sauce pizza that is now on the menu as "Daddy's lunch".
"I couldn't be more proud of all my kids," Butera said. "They see what we are doing and they are passionate about it and it makes me feel good."
With crayons on the tables, Butera says he wants to create a family atmosphere and hopes people enjoy their experience as much as the food.
"The blood and sweat that we put into what we do here is what makes us a unique spot." Butera concluded.
