Estelle’s Debuts a New Southern Fried Fall Menu

Estelle’s fried chicken skin nachos. Photo provided

Chef Brian Poe is adding even more Southern comfort to his menu at Estelle’s in the South End. In addition to their everyday burgers, barbecue, and po’ boys, Poe will highlight an array of seasonal Southern plates.

For starters and salads, highlights include BBQ Wings with a peach-basil barbecue and beer glaze; Southern Nachos, which utilize fried chicken skins in place of tortilla chips; buffalo brussels sprouts; tater tots with fried sage and lava salt; and an Autumn House Salad with arugula, apples, blue cheese, and champagne cider vinaigrette.

Poe will also be channeling his love of game, which he does often at the Tip Tap Room, with entrees like the new elk burger slathered in rosemary and onion chargrilled maitake mushrooms; a turkey burger with cranberry-fennel slaw; a fried avocado burger with cilantro lime crema; duck & andouille sausage etouffee; and his Poe Dawgs, three mini hot dogs made with alligator andouille, venison, and bison meat.

782 Tremont St., Boston; 857-250-2999 or estellesboston.com.