Some of these places are historic so I totally suggest stopping by when you're visiting their towns. The result? Meat that is crispy on the outside and tender on the inside, and perfectly complemented by a syrup with kicks of vinegar and Fresno, jalepeño, and red bell peppers.ģ Beacon St., Somerville, 61, you'll find many restaurants famous for serving it, the most famous being Roscoe's House of Chicken and Waffles, Gladys Knight's Chicken and Waffles, Dame's Chicken and Waffles, Hattie B's, Lolo's Chicken and Waffles, and Kiki's Chicken and Waffles. The waffle is savory, infused with marjoram, tarragon, and thyme the very same flour mixture is then used for dredging the buttermilk-soaked chicken, which gets fried at a low temp and finished off in the oven. Trina’s Starlite LoungeĬomfort food is the specialty of this Somerville stalwart, and the chicken and waffles is a particular crowd-pleaser. High style, indeed.ĩ Tyler St., Boston, 61,. Here, instead, they are covered with a Chinese five-spice butter and an aromatic syrup with whiffs of orange and juniper berries. Take the chicken and waffles dish, which is divvied up into bite size pieces of juicy, thinly battered thighs and sweet, Hong Kong egg puff-style waffles, which are traditionally served as an ice cream-topped dessert. A standard chicken and waffles plate is available as well, of course, but this po’boy permutation is clearly made with the kind of love and passion that powers all of Maxine’s soul food, from the jambalaya to the etouffee, to the catfish and grits.ģ04 Dudley St., Boston, 61, .īetween the graffiti-splattered walls, upbeat music, and inventive Asian gastropub fare, Chinatown’s Shojo serves up fusion food with flair. Patton puts juicy, lightly battered fried chicken in between Belgian waffles that are jazzed up with cornmeal for texture, and designed for dipping in butter and syrup. See: the chicken-and-waffle po’boy, his take on the signature sandwich of New Orleans. Owner Darrow Patton cooks mostly Louisiana-style cuisine at this Roxbury fixture. (Though light and fluffy on the inside, the well-structured waffles have a nicely crisped exterior, too.) What really takes things to the next level, though, are the toppings (bacon!) and creative garnishes: fire roasted poblano corn, peppery sour cream made with chipotle and Vermont maple syrup, and hot honey, all served up in a playful diner-style setting.ģ5 Stanhope St., Boston, 61 (and additional locations),. In this case, the singular spin involves a fried-chicken batter that is made with Rice Krispies, giving the meat a distinct texture and super-satisfying crunch. New England’s most delightfully retro group of restaurants always puts its own unique twist on breakfast favorites, and the chicken and waffles is no exception. Photo courtesy of the Friendly Toast The Friendly Toast Then again, the same could be said of the smoked barbecue pork ribs, mac ‘n’ cheese, sweet potato pie, and other hearty, homey fixings available.Ģ33 River St., Cambridge, 61,. Owner Tony Brooks turns to his Mississippi-raised mother’s recipes for much of the menu, so it’s no surprise that the perfectly seasoned chicken and its wonderfully golden, crackling skin seems so true to a traditional Southern take. When you’re craving a classic rendition on chicken and waffles, pop into this family-owned neighborhood joint just outside Central Square, which has been a go-to for soul food for 18 years. If you still want to kick up the heat, drizzle on some jalapeño barbecue syrup the accompanying avocado butter, on the other hand, has a cooling effect, as does the refreshing side of watermelon and citrus salad.ġ42 Berkeley St., Boston, 61,. Blue corn meal is laced with a slightly sweet and savory trace of Monte tequila for the waffle shells, which are filled with Santos’ famous fried chicken recipe: meat soaked in buttermilk and tossed in spices such as garlic, lemon pepper, and cayenne. At his coastal Mexican-inspired restaurant in Boston’s Back Bay, Hell’s Kitchen star chef Jason Santos turns out-what else?-chicken and waffle tacos.
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