People don't ordinarily name restaurants after things that make you cry, but then again, there's nothing ordinary about Vidalia onions. 

The Vidalia is an onion of pedigree, large and white and round with a gentle, sweet taste.  And Jeffrey Buben, Vidalia's founding father, is to chefs what Vidalias are to onions.

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Chef Buben Recipes:

Baked Onion

Apple Upside Down Cake

Caramelized Vidalia Onions

Sauteed Shrimp and Grits

More Onion Recipes:

Plantation Sweets  Online Source for Vidalia Onions, Sauces, Dressings, Salsa and More.

Jeffrey and Sallie Buben, husband and wife partners in the Fully-Baked Restaurant Group have owned and managed Vidalia Restaurant in Washington, D.C. for seven years. Vidalia has garnered both local and national recognition with its provincial American cooking delivered with Southern hospitality. Vidalia was acknowledged by Bon Appetite as one of the "Best New Restaurants of 1993", and has consistently been recognized by the Washington Posts Phyllis Richman as one of her fifty favorites in the national capital area. Since 1994, Vidalia has been yearly awarded "four stars" by Washingtonian Magazines food critic Robert Shoffner and has been a multiple recipient of the prestigious DiRona award by the Distinguished Restaurants of North America. The restaurants wine program has received the "Award of Excellence" from Wine Spectator Magazine and was mentioned by Robert M. Parker Jr. of The Wine Advocate as one of his "Best of 1997" memorable experiences.

Spring of 1998 heralded the arrival of the Bubens second restaurant Bis. Located at the Hotel George on Capital Hill, Bis features creative contemporary French bistro cooking. The menu at Bis reflects Jeffreys interpretation of the classic French bistro fare he and Sallie enjoyed in Paris and Lyons.