Very uncomfortable ordering experience, and I don't think we'll be repeating it. They begrudgingly provided terse answers only when we really pushed. We called to verify whether a particular ingredient was included in a dish, and what the kitchen actually had available as a substitution-and the person who took the phone call just tried to get us off the phone as quickly as possible, preferably without answering any questions at all. a preference? Too bad-you get the minimal description on the online menu, and that's all. Have a food restriction, allergy, or simply. Last time we went there, we learned that "the wave of the future" is that Highland Kitchen is not really a take-out restaurant, and if you insist on ordering takeout, you shouldn't expect any sort of customer service. Restaurants with Outdoor Seating in Somerville.
Served in a bento box with miso soup and rice, the boneless bite-size pieces are soaked in a soy sauce–based marinade and dredged in a potato starch mixture before they’re tossed into the fryer. It’s a teahouse first and foremost, but Brookline’s new Gen Sou En doesn’t skimp on its lunch and dinner offerings, including the izakaya staple karaage (6), or Japanese-style fried chicken. So his globally influenced debut offerings include two options: a crispy chicken sandwich (4) on a potato bun with a piri piri–pineapple sweet-and-sour sauce, and double-fried chicken wings (5) emboldened by a honey-scallion-jalapeño drizzle. His conclusion? Give the people fried chicken, and lots of it. When developing the menu for his delivery-only “ghost restaurant,” chef Will Gilson polled his social media followers and looked at data to figure out which foods Bostonians wanted dropped off at their doorsteps. Photograph by Toan Trinh, styling by Monica Mariano/Ennis To help balance the heat, the fried breast meat is topped with bread-and-butter pickles and sandwiched in a potato bun. For inspiration, they looked south to Nashville, where the poultry is brushed with a fiery cayenne–brown sugar glaze as a final step before it’s served. The team knew they had to include a knockout fried chicken dish (3) alongside rotisserie-cooked half birds. It’s available à la carte in single pieces or as a 10-piece whole bird (2) with sides such as gumbo, coleslaw, and mashed potatoes-and you can even get it packed up in a picnic-ready to-go box.įrom deviled eggs to local oysters on the half shell, this forthcoming Southie spot from the Publico team is unabashedly all-American. Now the crispy buttermilk-brined bird is served seven days a week at owner Mark Romano’s spin-off concept in Inman Square, Highland Fried. For almost a decade now, Highland Kitchen’s once-a-week fried chicken special has lured legions of fans out of the house on Monday nights.
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