Chickadee, named after the Massachusetts state bird, may be located at the far reaches of the Seaport District—in the former waterside storehouse turned Innovation and Design Building—but that hasn't kept those in the know from taking notice. It quickly notched a place on the James Beard Awards semifinalist list for Best New Restaurant right after opening in 2018, and in 2025, its chef, John DaSilva, was named a semifinalist in the Best Chef: Northeast category.
The vibe: Industrial meets contemporary, with elements such as concrete columns and exposed ductwork juxtaposed with warm blue and gray tones on the walls. Homey elements like bright woven rugs, tall plants and bookshelves lined with vases, tchotchkes, extra silverware, plates, and glassware add a cozier touch.
The food: Chickadee's seasonally changing menu takes ingredients from local farms, markets, and producers and gives them an exciting Mediterranean twist. Like any true Mediterranean restaurant, dinner could begin with a rotating selection of mezze: house-made dips, spreads, and bites served with fresh-baked pita. From there, you can work your way through a selection of small plates (parmesan garlic bites, striped bass crudo, chickpea panisse fries) and pastas (squid ink fusilli, lobster campanelle, harissa lumache), or go all out with a filling large plate, which recently has included options like roasted black bass with asparagus, tangerine, hazelnut dukkah, and mint; and slow-roasted porchetta with broccoli di ciccio, chilies, fried peanuts, and an umami-forward Italian fish sauce.
The drink: Made to suit the menu, the cocktail menu switches up seasonally, too. Innovative drinks from master spirit wranglers incorporate fresh ingredients, such as snap peas, roasted red peppers, and jasmine. The El Diablo is like a smoky margarita, blending tequila and mezcal with cassis, ginger beer, lime, and even more fresh ginger. On the more spirit-forward side, there's the PMD Martini, with the base ingredients of vodka, light Salers Gentiane Aperitif, and white vermouth enhanced with parsley, mint, and dill. Servers are incredibly well-versed in the boozy offerings, which also include wines and beers, so don't be afraid to ask questions.
Time Out tip: Food texture lovers must try the aforementioned squid ink fusilli. The chewiness of the flavorful sopressata with the crunch of dehydrated olive bread crumbs is a revelation.