For Cutty's special "Super Cluckin' Sunday" (they're usually closed on Sundays) they're serving a rarely offered but insanely popular menu item: the Buttermilk Fried Chicken Sandwich. If you're in or near the Boston area this weekend, you need to get yourself to Cutty's.
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We took it upon ourselves to taste our way across the cookies of Boston, seeking out delicious chocolate chip cookies that offer the perfect balance of buttery, brown-sugary cookie and high quality chocolate, and boast that ideal crisp-on-the-edges, soft-in-the-middle texture. Behold, six of our favorite cookies from the Boston area.
Making the pork for these Saturday sandwiches (both $8.95) itself is a three-day process: the shoulder roast gets coated in the same spice rub that Kelsey uses on the beef and cures for two days. (The result, he says, is "a dead ringer for guanciale.") Then he slow-roasts it and chills it overnight; that way, it reabsorbs all its flavorful juices and slices cleanly.
Note: This recipe will make far more roast pork than you need for the sandwiches. It can be stored in a sealed container in the fridge for up to 5 days....
The Spuckie ($4.10/half, $7.95/whole) is the only sandwich on the menu with a real history, Kelsey says. Originally when he was dreaming up his business, he'd envisioned a muffaletta truck. Sometime after the truck plan evolved into a brick-and-mortar op, the muffaletta turned into the Spuckie, South Boston's take on the Big Easy classic.
Affectionately dubbed "the sleeper hit of the shop," this Wednesday special ($7.50) was born out of leftovers from some of Cutty's bigger-name sensations. The sautéed broccoli rabe and the crispy, sesame-studded Iggy's roll comes from Saturday's Pork Rabe Torta; hand-pulled fresh mozzarella from the Spuckie; and their kickass tangy-sweet tomato jam from the seasonal, can't-wait-for-/can't-let-go-of-summer BLTJ.
A celebrity* invented this sandwich, but that's not why it became famous. According to Kelsey, the Spicy Pork Torta ($7.99) is another one of those examples of the staff mixing and matching X,Y, and Z from the raw materials they keep on hand, and coming up with something amazing.
It makes up half of the shop's sales (to keep up with demand, Kelsey roasts 200 pounds of beef every week.) It brings customers in from Worcester. It's widely considered the best roast beef sandwich in town—and Boston is a roast beef sandwich kinda town. We're talking Cutty's Roast Beef 1,000.
Note: You will have far more roast beef than is necessary for the sandwiches. Roast beef can be stored in a sealed container in the fridge for up to 5 days. Feel free to use thinly sliced store-bought roast beef...
Between Saturday's roast pork and Tuesday's pork carnitas, there's a lot of pork cooking at Cutty's. That also means there's a lot of pork fat rendering at Cutty's, and the staff recently came up with a brilliant way to use it: pork fat biscuits. Consider this the other "bread" option for your AM sandwich, the rich, craggy biscuit done up with thin-sliced ham, cheese, housemade pickle chips, and, as a nod to the South, red-eye mayo.
Cheap, portable, and tongue-tinting, ice pops are everything you could want in a cooling summer sweet. Here are some of the most refreshing and delicious frozen sweets on a stick we've found in the Boston area. Here's hoping the idea, umm, pops up in more places.
A sandwich described as "greens shallot" ($6.65) may seem odd—downright Spartan even—but the tender braised chard that fills the split ciabatta roll (from Iggy's) acquires a savory, almost meaty quality to it, rich with liquor that soaks happily into the bread.
If you want world-class lobster rolls, perfect steamers, impeccable fresh-shucked oysters, or an enclave of the best Sichuan restaurants on the east coast, Boston is your town. But unlike, say, New York with its Reuben, Philly with its cheesesteak, or Chicago with its Italian Beef, Boston doesn't have a signature sandwich. Until now, that is. When I first heard that Charles Kelsey and his wife Rachel Toomey—both Cook's Illustrated alums—were going to turn the obsessive, perfection-bent mindset of the magazine into producing the best sandwiches, I knew that something serious was going to happen: Boston would finally get a world-class sandwich joint.