Chef Santos spent a year perfecting these biscuits, adjusting the recipe daily until they hit the mark. The result is a biscuit that's fluffy inside with a delicate, flaky exterior. The honey glaze adds subtle sweetness, and the smoked cinnamon butter is an unexpected but perfect complement. Pimento cheese provides creamy richness.
Tips from diners
Arrive hungry — order extra biscuits to take home if you find them addictive (most do).
These set the tone for the entire meal — the quality here signals what's to come.
The chicken is brined in buttermilk, which tenderizes the meat and adds flavor from within. It's fried until the skin is crispy and golden while the meat stays moist. The multiple sauce options allow you to customize the final flavor — Nashville hot brings a serious kick, classic BBQ is crowd-pleasing, white BBQ is tangy and creamy, and sweet and spicy balances both profiles.
Tips from diners
Request Nashville hot for the full experience — it's what Chef Santos is known for.
This is the signature dish — if you come for one thing, come for this.
A Southern comfort food staple executed well — creamy sauce with sharp jalapeño cheddar cheese and crispy bacon pieces for texture. Baked until the top is golden and bubbly. This is rich and substantial, designed as a side but hearty enough to share as a starter.
Tips from diners
Order this as a side or shareable starter — better than most entrees at other restaurants.
A New Orleans twist on Eggs Benedict — crawfish replaces the traditional Canadian bacon, and the dish is served with crispy grits instead of toast. The poached egg breaks over the crawfish, and the rich hollandaise ties everything together with a buttery, lemony sauce.
Tips from diners
Arrive early — Sunday brunch fills quickly, and this dish goes fast.
This is shrimp cooked low and slow in a buttery, spiced sauce — not grilled. The tasso ham adds smokiness and depth. This is one of New Orleans' iconic dishes, and Buttermilk & Bourbon delivers it authentically. The biscuits are essential here for soaking up every drop of sauce.
Tips from diners
One of the few authentic versions of this New Orleans dish in Boston — worth seeking out.
Buttermilk & Bourbon opened as Chef Jason Santos' celebration of New Orleans cuisine and Southern hospitality in Boston's Back Bay. Santos spent a year perfecting the honey-glazed biscuits recipe, making daily batches and adjusting until they hit the mark. The restaurant features three themed dining rooms (Garden District, French Quarters, and Voodoo Lounge), a raw bar with Bourbon Street energy, and a seasonal patio — named the state's best brunch by the travel publication 5 Reasons to Visit.
Sunday brunch (10am start) has been called Boston's best by multiple publications — expect crowds and arrive early or make a reservation.
The restaurant is divided into three themed rooms — each has a different vibe. Ask for a table based on your mood: Garden District is brightest, French Quarters is elegant, Voodoo Lounge is most festive.
Family-style sharing is the best way to experience the menu — order multiple mains and sides and pass them around.
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