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Sensi Magazine

Like Buttah, Baby

Apr 29, 2019 07:26PM ● By Dan McCarthy
Longtime fans of Jason Santos, either from his early days at the helm of Gargoyles on the Square in Davis Square, his stint behind Blue, Inc in the Financial District, or his more recent efforts, Citrus and Salt and Buttermilk and Bourbon in the Back Bay, are often ready to cite two things they readily know about him.

One, that his tuft of flaming-blue hair has been a welcome presence in the TV chef game between Hell’s Kitchen and Bar Rescue, and a spattering of early morning talk shows. And two, he’s got sexy biscuits.

That last part probably pertains to those who have frequented Santos’ two-year old Buttermilk and Bourbon, his grand tasting room and homage to the New Orleans vibe, with its subterranean voodoo aesthetic and killer shrimp and grits, fried chicken, and insanely addictive biscuits.

“Five years ago, my wife took me to NOLA for my birth-day,” says Santos. “I’d been everywhere but not there. I fell in love with the city, ate for days.”

Days well spent. And now that his first book, Buttermilk & Bourbon: New Orleans Recipes with Flair, has dropped, you can eat for days as if you’re sitting within the darkened chambers of his Back Bay eatery noshing on insane fried chicken. Santos said he included items straight from the restaurant menu, standards and occasional fan favorites alike. As for the standout?


 

“Hands down, the biscuits,” he says. “Every chef will do their own spin, and I started from scratch. Just a bowl of flower and butter and worked at it and tasted every day for year. I always said if I’m doing a Southern spot, the biscuits have to be off the charts, and honestly, when I eat these, a tear runs down my face.” 


You had us at biscuits.