"The team behind Homer opened a pastel-hued casual counter spot on Beacon Hill that serves fried chicken and soft serve. While it’s a combination that works well if you're already in the neighborhood, the other stuff—like decadent soft serve and thick mozzarella sticks—overshadows the chicken. On a good day, you can expect a lovely coating on the chicken that has the kind of thunderous crunch that fills your ears with noise when you take a bite, and a kick of curry flavor in the slightly puffy breading, which ends up tasting like a beautiful cross between a beer-battered fish fry and a pakora. photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters And even though this place is obviously devoted to chicken sandwiches, we'd much prefer the strips. You can dunk them in herb-flecked aioli, and they're easy to eat—unlike Milk Drunk's original sandwich, whose clunky chicken hunks and underripe avocado cause the thing to collapse in seconds. Unless you share jaw genes with a tyrannosaurus rex, post up on the picnic table-lined patio and call it a day with some girthy mozzarella sticks, curly fries, and malted chocolate soft serve. Food Rundown photo credit: Nate Watters Original Just looking at this thing is equivalent to a rock climber sizing up El Capitan. Eating it requires a plan of attack, and even if you reach the summit, sharp vinegar-forward slaw and a mound of hard avocado take away from what's important: the chicken. photo credit: Nate Watters House Mozzarella Sticks This is why you're here. To crack open crunchy breaded sticks stuffed full of molten mozzarella so stretchy it could teach a yoga class. Alas, "downward cheese" doesn't have the same ring to it. The Strips Milk Drunk's chicken strips are far superior to the sandwiches—don't let anyone else tell you differently. These spears of white meat are perfect accompaniments to curly fries and a big side of herby green aioli. photo credit: Nate Watters Soft Serve Malted chocolate is the way—really, no need to mess with any other flavors." - Aimee Rizzo
