Dinner at @chickadeerestaurant from @chefjohndasilva & @tedkilpatrick in Boston blew us away with pastas and entrees we couldn’t stop exclaiming over. We had: 1) Scotch olives (like a Scotch egg, but with olives in the middle!), 2) smoked sea trout dip (I wanted to be reminded of our time in Spain), 3) branzino crudo, 4) gnocchi with chestnut, mushrooms, and Parmesan, 5) spiced duck breast with smoked almond, grape, jicama, and mint, 6) roasted porchetta with Brussels sprout, pear, fried peanut, and colatura (fish sauce), 7) grilled Colorado lamb with baby artichoke, taleggio, and mint salsa verde, 8) Featherbrook Farm chicken with cauliflower pilaf, saffron, pine nut, and apricot, 9) chocolate semifreddo with caramel, phyllo, and halva, and 10) another dessert that I can’t remember the components of but was delicious, trust me. The pastas here were especially amazing, and we were so glad that our server talked us into getting all of them. I only wish Instagram let me post more pictures here so I could show them to you, but TAKE MY WORD and get the radiatore di grano arso with BBQ rabbit, fermented peppers, and ricotta salata. It was hands-down our favorite pasta. All of the entrees were so good we each had our favorite, although I’ll say that for me, it was a toss-up between the porchetta and the chicken. Hope that helps!
Photo taken at: Chickadee