Chickadee — an homage to New England by restaurant industry vets Ted Kilpatrick and John DaSilva — debuts tomorrow, July 31, at the Innovation and Design Building in Boston’s Seaport District (21 Drydock Ave.). Named for the state bird of Massachusetts, the restaurant highlights seasonal New England ingredients with a bit of Mediterranean flare in dishes like dips, pita-encased sandwiches, pastas, and more (see the full opening lunch and dinner menus below.)
Kilpatrick and DaSilva are both alums of Barbara Lynch’s Beacon Hill mainstay, No. 9 Park. (Another No. 9 Park alum is also on the Chickadee team, as chef de cuisine — Stephanie Bui, who also worked at Deuxave.) More recently, Kilpatrick was working in the New York branch of the O Ya restaurant family, and DaSilva was at the helm of the tiny but excellent kitchen at the original incarnation of Spoke Wine Bar in Somerville’s Davis Square.
Now Kilpatrick, DaSilva, and their team are coming together to bring full-service dining to a building full of fast-casual vendors, including a new gelato shop, a forthcoming Flour Bakery location, an America’s Test Kitchen food truck, and more.
Here’s the opening lunch menu, which showcases pita:
And for dinner, diners can start with a snack like spiced lamb tartare before moving into vegetable dishes, pastas in two sizes, and more substantial mains, like roasted porchetta:
Chickadee is serving lunch from 11 a.m. to 2:30 p.m. and dinner from 5 p.m. to 10 p.m. six days a week (closed Sundays); call (617) 531-5591 or reserve online.