A couple of weeks ago, chef-owner Daniel Bojorquez and his staff at @LaBrasaBoston and Fat Hen were excited. They were on the verge of spring, graduation and wedding season was imminent, everyone could feel the energy. Then things started changing. https://t.co/1qKn6ex6ao
Another thing: If you don't feel comfortable eating at your favorite restaurant or shopping now, help these small businesses sustain themselves by buying a gift certificate to use later--giving them the infusion of $$ now.
Sooooo how's everyone doing? It's been quite a week, and we have decided that, starting today, Sunday March 15, for the safety of our guests and our staff, La Brasa and Fat Hen will be taking a little break until things settle down a bit. More info: https://t.co/ICyrTow0XX
We hope you’ll stop by for a drink or date night (or maybe order some takeout or delivery if that’s more your speed right now). We thank you for supporting local businesses during this time and look forward to seeing and feeding you all soon!
Our duck confit is a little DIY. Grab a fresh chive tortilla, load it up with some pickled veggies and some of the duck with that 🔥 Oaxacan mole negro, then top it with some costeño-tomatillo salsa, cilantro! 👌🏼💥
Happy Friday indeed! Thanks for including our Viva Oaxaca (read on to find out what special ingredient Chef Daniel picked up on his last trip to Mexico...)
I know you woke up on this 20-degree morning thinking about MARGARITAS! ☀️🍊🐛So I have updated my guide to Boston's best margs 4 u. Happy Friday ☀️https://t.co/l27l9xqbQN
It’s Super Bowl Sunday and we have some specials for you! Serving up chilaquiles at brunch *and* dinner today. Smoked salmon pâté special tonight, with crème fraiche and jalapeños. #labruncha until 3pm, dinner 5-9pm last seating and we’ll have the game on!