Comfort Kitchen Boston Menu

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drinks

WELCOME

How does food connect us?

Our menus speak to the relationship and the crossover of food culture based on the spice trade and the African diaspora — connected from Asia to the Americas. The similarities in the flavor profiles and cuisines is something in itself to be celebrated.

To understand spices, you have to first know where they are from and what their stories are. The spice routes, also known as maritime silk roads, were trade routes that extended from Japan through the islands of Indonesia, around India and Sri Lanka, to the lands of Middle East, from there across the Mediterranean to Europe, and then up through the Americas.

Besides the exchange of spices, silk, ivory, porcelain, the most important exchange was of knowledge. The knowledge of new cultures, people, religion and food came with a price. Thousands of people from Africa and Asia were enslaved and brought to these places and with them came their stories.

We are exploring the story of spices, the roads by which the spice trade traveled, and how spices change our perception of food. In doing this we are seeking to celebrate and pay homage to the cultures represented.

Biplaw Rai Managing Partner

Kwasi Kwaa Chef Partner

Nyacko Pearl Perry Org. Dev. Partner

Rita Ferreira Branding Partner

Kyisha Davenport GM & Beverage Director

Danameche Terron Beverage Director

Shelley Nason

Chef de Cuisine

Liam Woodworth-Cook Kitchen Manager

Appreciation for our kitchen and service teams for their work!

Photo: Biplaw Rai Kalimpong Haat Bazaar, Nepal (Farmers Market)

FOOD

^ OKRA Seared Okra, Masala Spiced Yogurt, Plantain Crumb

Okra is an ingredient that transcends every story that this menu tells, from its origins in Africa to its journey on the silk road. Usually an accompanying flavor, Okra is a vegetable that deserves a starring role and can stand on its own deliciously!

STORY

Migration fosters the practice of using what is available, and this concept was no different with the Moors. As the quintessential immigrants, their food evolved as they traveled. Being close to the coasts of the Spanish peninsula where fish was more abundant, seafood became more a part of the cuisine. Trout has undoubtedly become a fish that can be found in all the coastal regions the Moors visited.

< YASSA CHICKEN

Cassava Dumplings, Caramelized Onions (GFO)

For centuries single pot cooking has sustained people from every civilization. Meals were stews, soups, and porridges, often accompanied by bread and served communally from a single pot. Yassa is a single-pot dish originating from the Casamance region of Senegal and then spread throughout West Africa. The base ingredients, lemons, onions, and mustard, are easily sourced and available to everyone making the dish accessible to all. There is a lemon or citrus chicken dish found across all cultures and prepared and served based on each one’s traditions.

ZA’ATAR BROWN BUTTER TROUT >

Smoked Eggplant Puree, Tomato Salad, Green Onion Chimichurri (GF)

Photo: Brian Samuels for Boston Magazine

Photo: Rita Ferreira

DRINKS

LIBATIONS

Dream Street $18

Sorel, Creole Shrubb, Coconut, Lime

Sumac Sour $18

Rhodium Gin, Timur Pepper, Sumac Syrup, Lemon, Egg White

The Silver Box $18

Bombay Sapphire, St. Germain, Luxardo Bitter Bianco

One In a Million $18

Kasama 7yr Rum, Royal Jamaican Blackstrap Rum, Smoked Coriander, Strawberry, Pineapple, Ginger, Lemon

Baby, He’s a Gentleman $19

Uncle Nearest Whiskey, Maraska Maraschino

Elsewhere Blood Orange, Maple Syrup, Palo Santo

Kelly Price Sang the Hook* $18 and it was as smooth and sweet as this milk punch

Yola Mezcal, Meletti, CK’s Pistachio Cardamom Ice Cream, Lemon (*available in limited qualities)

“Black Caesar, the Convincer” $18

oh, you don’t believe in Harlem World?

Navèt 1804 Clairin, Uruapan Charanda Blanco, Sage Honey, Punt e Mes, Sirene Bianco, Cacao Forastero Bitters, Mushroom Tincture

Negro Genius $19

Celebrating Black History Month 2024 with Ten to One Rum Ten To One White, Black Ricewater, Fig Preserves, Coconut Water, Black Walnut Bitters, Edible Glitter, Lemon

CELEBRATING BIPOC PRODUCERS, ALL DAY, EVERY DAY

SCAN TO READ MORE ABOUT THE COCKTAILS

FREE SPIRITED (NON-ALCOHOLIC)

Baobab Cocktail $12

Baobab, Ginger, Orange Oil, Orange Blossom Water, Nepali Tea Traders White Tea Selection

Shakerato $12

Fazenda Sumatra Espresso, Fresh Cream, Coffee Syrup, Calabash Nutmeg

Southern Margarita $12

Pecan Likka, Agave, Orange, Lime

Put That on Everything $12

Moringa + Rosemary + Ginger Infused Tea, Prickly Pear, Coconut, Sage Infused Honey, Lemon

Athletic Brewing Co (N/A Beer) $12

Rotating selection

Muri (N/A Wine) $16

Rotating selection

ICED DRINKS & SODAS

Saratoga Sparkling Water (28oz) $8

Spindrift Flavored Sparkling Water $2.75

Sanpellegrino Blood Orange $2.75

Ginger Beer $2.75

Coca-Cola Glass Bottle $3.50

Sorrel Ginger Iced Tea (16oz) $3.75 / (24oz) $4.25

Moroccan Rosemary Mint Iced Tea (16oz) $3.75 / (24oz) $4.25

ASK YOUR SERVER ABOUT OUR SELECTION OF COFFEE, ESPRESSO, AND TEA

LAST CALL FOR DRINKS & FOOD @ 9:45PM

DINNER

SNACKS

Okra Brown Butter Seared Okra, Masala Spiced Yogurt, Plantain Crumb V / GF 13

Seasonal Salad Baby Gem Lettuce, Orange, Toasted Almonds, Roasted Beets, House Ricotta, Tahini Vinaigrette V / VGO / GF 13

Plantain Chips Nido Sauce + Grilled Lemon V / VGO / GFO 10

Beef Kafta Yogurt Tahini, Cucumber Salad, Herb Garnish, Urfa Chile GF 14

Jerk Jackfruit Sliders Pickled Red Onion, Coriander Aioli, Baby Arugula V 14

MEALS

Jerk Roasted Duck Leg, Rice + Peas, Pikliz, Parsley Oil GF 32

Za’atar Brown Butter Trout Smoked Eggplant Puree, Tomato Salad, Green Onion Chimichurri GF 30

Yassa Chicken Leg + Thigh, Cassava Dumplings, Caramelized Onions GFO 27

Spiced Roasted Eggplant Moroccan Style Couscous, Lemon Yogurt Tahini V / VGO 22

Potato Curry Cake Savory Tomato Jam, Herb Salad, Lemon Yogurt, Lemon Vinaigrette V 24

SWEETS

Basque Cheesecake Orange Blossom Caramel V / GF 13

Pistachio Cardamom Ice Cream Shortbread Cookie V / GFO 12

GF: gluten-friendly / GFO: gluten-friendly with modification / V: vegetarian / VGO: vegan with modification

An automatic 5% kitchen appreciation fee will be added to the total of the bill before tax and directly benefits the kitchen staff. An automatic 20% gratuity will be added for parties of 6 or more.

Before placing order please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. important notes :)

SPICE

Jackfruit is widely cultivated throughout tropical regions of the world and commonly used in South Asia. Jerk is a prevailing combination of the different spices that were going through the silk road and became a staple in the Caribbean. Pairing the tropical jackfruit and jerk is our way of saying “hello” from the islands.

Jerk is typically featured as a roadside grilled snack. Jerk chicken is an island comfort food tradition, but outside of that, jerk highlights all the spices that have traveled the foodways leading here. Enslaved peoples from the plantations of Jamaica fled to the mountains and coexisted with the indigenous Tainos people where they combined their cooking techniques and spice profiles to what we know today as jerk. We are using duck in this dish as a nod to its popularity in parts of Asia.

JERK JACKFRUIT SLIDERS > Pickled Red Onion, Coriander Aioli, Baby Arugula (V)

< JERK ROASTED DUCK Duck Leg, Rice + Peas, Pikliz, Parsley Oil (GF)

Photo: Rita Ferreira

Photo: Brian Samuels for Boston Magazine

MIXES

Aloo chop, also known as potato croquette in different parts of the world is a very nostalgic comfort food for many South Asians. Originating from the Indian subcontinent, with various names and recipes, it is a common street food featuring a flavorful mashed potato mixture with a crispy panko crust. It was made famous in regions like West Bengal where the Port of Kolkata lies, the only access point for Nepal for all its sea freights imports. Commerce and food intersects in this dish where both cultures of India and Nepal influence each other.

^ POTATO CURRY CAKE Savory Tomato Jam, Herb Salad, Lemon Yogurt, Lemon Vinaigrette

HISTORIC LOCATION

Our home is the former Upham’s Corner Comfort Station, built in 1912 to support the expanding streetcar system in Boston and is listed on the State and National Registers of Historic Places and as a Boston Landmark.

CAFE HOURS - RECENT UPDATE!

Thursday-Sunday 9:00am-3:00pm

Visit us during the day for breakfast and lunch. Come over for our cafe menu serving sandwiches, salads, grain bowls, house-made pastries, coffee and tea. Private Dining & Catering Available

DORCHESTER

Before it was a rural town (sprawling with pear trees!) and its own municipality, Dorchester was home to the indigenous Massachusetts tribe. Now it is the largest neighborhood in Boston and home to the most diverse population in the city.

OUR TEAM & VALUES

We are a Black-owned, immigrant-owned, and woman-owned business. Our values are collaboration, cross-cultural understanding and community building. We believe that food is a vital aspect of community building. We envision a place that is actively engaged in the celebration of art and history of our local community.

Best New Restaurant Semifinalist 2024

James Beard Foundation

The Restaurant List 2023 Top 50 — The New York Times

UPHAM’S CORNER

The vibrancy, diversity, and innovation in Upham’s Corner, makes it the right place for Comfort Kitchen. We are so grateful to work in such a historic place! Visit out website for a list of our neighbors.

FROM POP-UPS TO PERMANENT

Our original opening date was delayed due to the COVID-19 pandemic. We took the extended timeline as an opportunity to refine our menu, our business strategy, and to begin sharing our food and story through pop-ups and other collaborations from 2020 to 2022. Thank you to our friends for opening their doors and spaces to us!

Best New Restaurant 2023 + Top 50 Restaurants in Boston Boston Magazine