Bucktown
A Southern-fried food shack that does New England proud.
GO HERE: for a taste of New Orleans on the Eastern Seaboard. Chef Ashley Faulkner and her co-owner Adam Mir's hole-in-the-wall nails those craveable Southern masterpieces—fried shrimp po’boys, hushpuppies with honey butter, banana pudding—in a low-key bar setting.
ORDER THE: largest quantity of fried food that your crew can handle: the “captain's platter” (flawlessly fried catch-of-the-day); the deep-golden fried shrimp; and the shatteringly crisp fried chicken. Then tack on sides of collard greens and extra-gooey mac and cheese.
THE VIBE IS: no-frills. Place your order at the counter, grab a seat at one of the high-top tables, and soon trays of delicious fried things will arrive.
GETTING IN: no sweat—there’s usually an open table.
EARLY BIRDS GET: the chicken biscuits served from 11 a.m. on weekdays and 10 a.m. on weekends.
