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The half fried chicken served with black bean hummus and cauliflower cashew pilaf at Chickadee Restaurant in the Seaport.Matthew J. Lee\/Globe staff<\/p>\nThe half fried chicken served with black bean hummus and cauliflower cashew pilaf at Chickadee Restaurant in the Seaport.Matthew J. Lee\/Globe staff<\/p>\n
An Instagram post announcing the news Tuesday evening did not mention a reason for the closure, and requests for comment were not immediately returned. <\/p>\n
\u201cEight years ago, we opened our doors at the Innovation and Design Building with a simple hope: to bring you honest, delicious food and a warm place to share it,\u201d read the post. \u201cWhat we found instead was a community – regulars who became friends, first dates that turned into anniversaries, celebrations, quiet lunches, and everything in between. You made this restaurant so much more than a place to eat.\u201d<\/p>\n
Globe food critic Devra First awarded Chickadee 3.5 stars in October 2018, where she wrote how some meals \u201care magic, everything cooked perfectly, making you swoon.\u201d <\/p>\n
At the time, it was also considered one of the earliest restaurants to have opened in the still-industrial far reaches of the Seaport, which was home to ship-repair facilities and cutting-edge design firms, seafood wholesalers, and biotech companies. In terms of location, some said it was ahead of its time.<\/p>\n
DaSilva, a three-time James Beard Best Chef: Northeast semifinalist, has led some of the top restaurants across the Greater Boston area. Aside from Barbara Lynch\u2019s flagship No. 9 Park, he opened Spoke Wine Bar in Somerville in 2013. During his time at Spoke, he received several accolades and was named one of Zagat\u2019s \u201c30 Under 30\u201d for Boston and earned the title \u201cRising Star Chef\u201d from StarChefs.<\/p>\n
Kilpatrick, who also left Lynch\u2019s group in 2014, worked for the team behind O Ya to help open restaurants in New York. According to his LinkedIn, he started a new job as a regional operations manager for Lark, a boutique hotel management company, in April.<\/p>\n
Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.<\/p>\n","protected":false},"excerpt":{"rendered":"
The half fried chicken served with black bean hummus and cauliflower cashew pilaf at Chickadee Restaurant in the Seaport.Matthew J. Lee\/Globe staff An Instagram post announcing the news Tuesday evening did not mention a reason for the closure, and requests for comment were not immediately returned. \u201cEight years ago, we opened our doors at the<\/p>\n","protected":false},"author":2,"featured_media":29630,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[260],"tags":[24546,13687,6496,24547,420,421,24548],"class_list":["post-29629","post","type-post","status-publish","format-standard","has-post-thumbnail","category-mediterranean-restaurants","tag-a-half-fried-chicken-with-accompaniments","tag-coronavirus","tag-covid-19","tag-half-order-of-the-semolina-gnocchi","tag-mediterranean-restaurant","tag-mediterranean-restaurants","tag-owners-ted-kilpatrick-john-dasilva"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117301586374214424","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/29629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=29629"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/29629\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/29630"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=29629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=29629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=29629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}