“Gentle and Approachable”
Colin Kingsbury reviews Chickadee in the Seaport District for Boston Magazine this week. The fairly new restaurant from No. 9 alums John daSilva and Ted Kilpatrick has already garnered acclaim (including from Eater Boston and the Globe) and “comes across as gentle and approachable,” Kingsbury writes. The service is “casual but polished,” and the kitchen yields “seasonal dishes presented with unique flourishes that are interesting but not overwrought.”
Starters include a “near-perfect fancy bar nosh” of smoked-sea-trout dip with dark rye bread chips, as well as sour cream and onion doughnuts. There’s a veggie section of the menu that features roasted Brussels sprouts that exceed Kingsbury’s expectations, as well as a “perfect-10 plate” of grilled carrot salad with a touch of citrus vinaigrette. He writes that pastas are also a strong point for Chickadee, including the standout semolina gnocchi and the radiatore with barbecued rabbit. Save room for dessert, including an apple galette and roasted mission figs.
Overall, Kingsbury concludes that Chickadee is “consistently solid, often excellent, and shows great potential.” As such, it gets three stars (“generally excellent”) out of a possible four.