For a city full of northerners, Boston’s no slouch at serving up a mean piece of fried chicken. Sure enough, it’s been a banner year for battered-poultry aficionados, with the debut of four worthy exemplars of the crunchy, flour-dredged art form to add to the old “bucket” list. Here, we break them down according to provenance, prep, and plating.
In this locavore age, vegetables have begun to garner the same respect from chefs as a premium cut of beef. A prime example: the common carrot. Here are some ways that area restaurants are taking the tender taproot to new heights.
Once the safe choice on a menu, chicken is no longer a cop-out. Chefs have begun giving poultry the same creative treatment as that other perennial culinary-world darling, pork. Here’s a look at how local restaurants are using every part of the bird for dishes that are anything but tame.