You will be captivated by a feeling of well-being as soon as you walk through the door of Chickadee. Here, huge chandeliers flood the room with a soft light, over large, simple and refined designer furniture. Close to the gigantic raw wood counter, you will see the busy open kitchen run by good-humoured chefs John DaSilva and Ted Kilpatrick, who make a point of working with ingredients from New England farms, markets and producers.
Next to the must-have pasta with clams, one of the house specialities, the marinated beetroot, served with pistachios, goat cheese and ras el-hanout, or the grilled Colorado lamb served with artichokes and a mint salad are also essential signature dishes. For dessert, indulge in the must-try carrot cake, topped with coconut, pineapple and dates. As for beverages, the drink menu, with a selection of beers and ciders produced by small local businesses, was created with the utmost attention - to be consumed with moderation. With Chickadee, a Mediterranean wind is blowing over Boston.
21 Dry Dock Avenue
Boston, MA 02210
+1 617 531 5591
Menu: from 34 USD