You’re walking down Commonwealth Ave, the wind is probably whipping off the Charles River, and you're thinking about fried chicken. Not just any chicken. We’re talking about the kind of crunch that sounds like a dry branch snapping underfoot, followed by that hit of salt and fat. This is where Buttermilk & Bourbon restaurant Boston lives. It isn't just a place to eat; it’s basically Jason Santos’ love letter to the Bayou, dropped right into the middle of the Back Bay’s brownstones.
Most people get Boston food wrong. They think it’s all oysters and chowder. Boring.
Chef Jason Santos, who you might recognize from Hell’s Kitchen or his blue hair, decided to flip that. He opened this spot back in 2017, and honestly, the hype hasn't really died down. It’s loud. It’s colorful. It feels like a Mardi Gras party that accidentally wandered into a high-end basement. If you’re looking for a quiet, white-tablecloth dinner where you can hear a pin drop, go somewhere else. Here, you're going to hear Shuggie Otis on the speakers and the sound of oyster po' boy sliders being inhaled.
What Actually Makes the Food Work?
People obsess over the chicken. Rightfully so. But the real secret to Buttermilk & Bourbon restaurant Boston is the proprietary flour blend. They don’t just toss some wings in a bag and hope for the best. It’s a multi-day process. The chicken is brined, bathed in buttermilk, and then hit with a coating that stays crispy even if you’re taking twenty minutes to post it on Instagram.
You’ve got choices for the rub:
- Nashville Hot (standard, but solid)
- Sweet-Spicy BBQ
- White BBQ (the underdog favorite)
The White BBQ is the one. It’s tangy, creamy, and cuts through the grease in a way that makes you feel like you can eat six more pieces. You probably shouldn't, but you'll want to.
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And then there are the biscuits. These aren’t those hockey pucks you get at the grocery store. They are flaky, layered things served with honey sea salt butter and a seasonal jam. Honestly, if you don't order the biscuits, you basically didn't go. It’s the law of the table.
The Bourbon Situation
It’s in the name. You can't ignore it. The bar program is heavy on the brown spirits, featuring a massive selection of bourbons that range from your "everyday drinkers" to the "I just got a promotion" bottles. They do a lot of small-batch stuff. The cocktails are leaning heavily into Southern motifs—think hurricanes, old fashioneds with a twist, and those frozen drinks that go down way too easy in July.
They use these whimsical glasses too. Sometimes your drink comes in a ceramic rooster or something equally ridiculous. It’s fun. It takes the pretension out of what is actually a very sophisticated spirits list.
The Vibe Check: Back Bay vs. Watertown
There are two locations now. The original on Commonwealth Ave has that "subterranean cool" factor. It’s broken up into different rooms: the Voodoo Room, the Garden, the main bar. It feels intimate but chaotic. It’s a great date spot if your date likes to actually eat food and not just move a salad around a plate.
The Watertown location at Arsenal Yards is a different beast. It’s bigger. It’s airier. It’s got a massive patio. If you’re trying to bring a group of eight people, go to Watertown. If you’re trying to hide in a corner with a plate of wings and a stiff drink, stay in the Back Bay.
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One thing people forget: the brunch.
Sunday mornings here are a fever dream of chicken and waffles and "Milk & Cookies" pancakes. It’s heavy. It’s glorious. It will make you want to go back to sleep for four hours immediately after paying the check.
Why Some Critics Get It Wrong
Occasionally, you’ll hear food snobs complain that it’s "thematic" or "over-the-top." Yeah, and? That’s the point. Jason Santos isn’t trying to recreate a 1:1 replica of a New Orleans dive bar. He’s taking the feeling of New Orleans and filtering it through a high-energy, modern lens.
Is the decor loud? Yes. Are the flavors aggressive? Absolutely. There is no subtlety in a jalapeño-cheddar grit cake. But when you’re craving Southern comfort in a city that’s frozen for five months of the year, subtlety is the last thing you want. You want heat. You want fat. You want a drink that tastes like it was mixed in a swamp.
Navigating the Menu Like a Pro
If you want to do Buttermilk & Bourbon restaurant Boston right, you need a strategy. Don't just order an entree and call it a day. The menu is built for sharing, even if you don't actually want to share.
- Start with the Oysters. They usually have a grilled option with some kind of flavored butter—get those.
- The Pork Belly Cracklings. They are crunchy, salty, and basically meat candy.
- The Fried Green Tomatoes. They do them with a pimento cheese spread that is arguably better than the tomatoes themselves.
- The Main Event. Get the bone-in fried chicken. Don't be the person who orders the salad. Just don't.
If you’re adventurous, look for the "Swordfish Tacos" or whatever seasonal fish is on. Santos likes to play with textures, so there’s usually something crunchy where you don't expect it.
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The Financial Reality
It isn't cheap. It’s not "five-star hotel" expensive, but for a fried chicken joint, you’re going to spend some money. Expect to drop about $50-$70 per person if you’re doing drinks and a full spread. Is it worth it? For the quality of the ingredients and the sheer "wow" factor of the space, usually yes.
One tip: the bar seating is first-come, first-served. If you didn't make a reservation (and you should, because the Back Bay spot fills up fast), show up right when they open and grab a stool. You get the same menu and you get to watch the bartenders work, which is half the entertainment anyway.
Logistics and Small Details
The Back Bay location is at 160 Commonwealth Ave. It’s a basement-level spot, so look for the sign near the corner of Dartmouth. Parking in the Back Bay is a nightmare, so just take the Green Line to Copley or use a ride-share.
Watertown is at 100 Arsenal Yards Blvd. Parking there is much easier because of the garages, making it the better choice for families or anyone who hates circling the block for forty minutes.
Next Steps for Your Visit:
- Make a reservation. Seriously. Use OpenTable or call them. Weekend nights are non-negotiable for bookings.
- Check the "Secret" Menu. Sometimes they have off-menu specials involving soft-shell crab or wild burger builds. Ask your server what Jason’s playing with in the kitchen that day.
- Dress code. It's Boston "casual-chic." You can wear jeans and a nice shirt and fit right in. No need for a suit, but maybe leave the gym shorts at home.
- Order the soft serve. They have a rotating soft-serve flavor. It’s usually weird, like cereal milk or salted caramel with some crazy topping. It’s the perfect palate cleanser after all that savory weight.
This isn't just a restaurant; it's a mood. Go when you're hungry, go when you're ready for some noise, and definitely go when you need a break from the standard New England fare.