
Shy Bird is a cafe mini-chain known for rotisserie chicken and relative affordability, with a Fenway location that opened in February. The Fenway spot stays busy all day and offers a full bar and multiple menus for different occasions. SB Dunks have a cult following, featuring extra-crispy fried pieces brined in buttermilk and seasoned with herbs and spices, served with four $1 sauces. A sauce flight allows trying all sauces, and the Dunks pair well with rosemary-pepper fries. The big chicken salad combines rotisserie chicken with bacon, cucumbers, tomatoes, and honey-mustard dressing. Piri piri chicken is a half-chicken with tangy, spicy, smoky sauce and includes fries. Weekdays include a remote work program with strong Wi-Fi, bottomless coffee, tea, or espresso drinks, and a breakfast or lunch choice, plus borrowed office supplies.
"The SB Dunks ($10 for six pieces, $16 for 12 pieces, $23 for 20 pieces) have a cult following. They're like fancy nuggets: fried extra-crispy with buttermilk brine, herbs, and spices. Dunk them in one of four sauces ($1 each): pecorino ranch, spicy bird bath, chipotle barbecue, honey mustard, or sweet-and-sour. I recommend ordering a sauce flight ($4) and trying them all; it also works well with the rosemary-pepper fries ($8.32)."
"The big chicken salad ($17.63) is a great way to pretend to be eating well while actually inhaling something delicious. It uses the rotisserie chicken (or substitute with fried chicken) with bacon, cucumbers, and tomatoes, all slathered in a tasty honey-mustard dressing."
"For a big appetite, try the piri piri chicken ($22.83), the half-chicken lathered in a tangy, spicy, and smoky piri piri sauce. It's the only rotisserie chicken option that comes with fries."
"Shy Bird runs a remote work program during weekdays. For $20.75, you can camp out with your laptop and enjoy bottomless coffee, tea, or espresso beverages plus a breakfast or lunch of your choice. The Wi-Fi is strong, and you can borrow office supplies like extra monitors, phones, and computer chargers."
Read at Eater Boston
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