"Since opening in the Seaport in 2018, Chickadee, with its Mediterranean-leaning menu, cavernous space, and a playlist straight off a 1999 Walkman, has been a regular hang for locals and cooler tourists who don’t get sucked into the cheesy ghost tours. This big, noisy spot sits in the Innovation and Design Center, so it’s got major cool kid energy—besides the great music, the staff looks like they’re heading to a secret loft party when their shift is done. Order chickpea panisse fries, fresh baked pita and spreads (consider this caption a love note to the pimento feta), and ultra-crackly fried chicken with golden brown skin dressed with labneh ranch." - tanya edwards, jonathan smith
"This big, noisy spot sits in the Innovation and Design Center, so it’s got major cool kid energy—besides the great music, the staff looks like they’re heading to a secret loft party when their shift is done. Order chickpea panisse fries, fresh baked pita, pimento feta spread, and ultra-crackly fried chicken with golden brown skin dressed with labneh ranch. Your best bet is to walk in and grab a seat at the bar, or one of the high-tops where you can either snack and drink a rum cocktail or have a full meal (and still drink that rum cocktail)." - tanya edwards, grace kelly
"Chickadee, with its Mediterranean-ish menu, cavernous space, and a playlist straight off a 1999 Discman (that’s a good thing), is a regular hang for locals and tourists in the Seaport who don’t get sucked into the cheesy ghost tours. This big, noisy spot sits in the Innovation and Design Center, so it’s got major cool kid energy—besides the great music, the staff look like they’re heading to a basement shoegaze show when their shift is done. Order the chickpea panisse fries, fresh baked pita and mezze (consider this caption a love note to the feta pimento), and labneh-ranch dressed, ultra-crackly fried chicken with golden brown skin. photo credit: Natalie Schaefer photo credit: Natalie Schaefer photo credit: Natalie Schaefer Pause Unmute Food Rundown Muhammara This Syrian red pepper dip is a must order from Chickadee’s (all very good) mezze lineup. Made with Spanish piquillo peppers, the dip has more sweetness and tang than lesser muhammara made with ordinary red peppers. It’s topped with a hearty dollop of pomegranate molasses and crushed walnuts. Chicken Shawarma Available only at lunch, the marinated chunks of chicken in this shawarma are cooked on a skewer to blackened perfection. The chicken always hits the right balance of juicy inside, crispy outside, and lemony garlic throughout. Served with a fatoosh salad with crispy pita chips or a Jasmine rice pilaf sweet with currants. Slow Roasted Porchetta This is one of Chickadee’s signature dishes. The two slices of pork from a roll of porchetta are deceptively small, covered with a handful of smokey sprout leaves. You’ll feel a satisfying crunch on your first bite, followed immediately by the sensation of pork fat melting like butter in your mouth. photo credit: Natalie Schaefer" - Tanya Edwards
"Eat your way to a fresh start with the five-course New Year’s Eve tasting menu at Chickadee. For $110 sample Nantucket Bay scallops, bluefin tuna, handmade gnocchi with American wagyu bolognese, and other delights. Reservations can be made here." - Erika Adams
"With a kitchen helmed by a multiple James Beard nominee, Chickadee never disappoints. Open for lunch and dinner, you’ll find food that blends Mediterranean cuisines with New England ingredients. Weekday lunch features pitas, and don’t miss the pasta dishes if you go for dinner. Chickadee is a few minutes past the 15-minute mark from the convention center, but this full-service spot is well worth it if you can spare the time." - Tanya Edwards