Hours
 

Monday thru Thursday
Bar 4pm - midnight
Kitchen 5pm - 10pm


Friday
Bar 4pm - 1am
Kitchen 5pm - 11pm

Saturday

Bar 12pm - 1am
Kitchen 12pm - 11pm


Sunday

Brunch 10:30am - 3pm

Bar Only 3pm - 5pm

Dinner 5pm - 10pm

160 Commonwealth Ave.  Boston, MA   02116

(617) 266-1122

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Sister Locations
Abby Lane Boston
255 Tremont Street, Boston MA

 

Citrus & Salt
142 Berkeley Street, Boston, MA

© 2019 Buttermilk & Bourbon

About Us

Nationally recognized chef Jason Santos’ Buttermilk and Bourbon delivers Southern hospitality to guests in the heart of the Back Bay.

 

Drawing on the South’s trademark charm, the restaurant offers a vibrant, cozy atmosphere with an innovative American menu featuring Southern-influences. Santos, who currently owns and operates Boston’s Abby Lane and Back Bay Harry’s, channels his love of New Orleans and all things Southern to transport guests to the Bayou by way of Buttermilk & Bourbon.

 

Guests can enjoy pork belly cracklings; BBQ Shrimp; house-made biscuits; oyster chowder; crispy boudin; and house-fried chicken served either Southern-style, Nashville-style, or with sweet and spicy or white BBQ sauce. An oyster bar will also serve up a variety of local oysters as well as peel & eat shrimp. Buttermilk and Bourbon serves up hurricanes-on-tap, large-batch cocktails, and a selection of bourbon-based drinks.

 

Designed by Erica Diskin of Assembly Designs, the restaurant showcases brick walls covered in New Orleans-inspired murals, tin ceiling tiles, a large center bar suitable for optimal guest and bar staff interaction, and separated dining rooms that offer varied atmospheres for guests to enjoy that also work as private dining rooms. There is also full bar with lounge seating, an interactive oyster bar, and a 40-seat patio

Our Team

Jason Santos Chef / Owner

Jason developed a passion for cooking before his ninth birthday. While other kids were watching Sesame Street, he grew up experimenting in his grandmother's kitchen while watching Julia Child, the world's original TV chef.


By age 19, he was a graduate of Newbury College's culinary arts program, in Newton, Mass. He cut his teeth at Andy Husbands' Tremont 647 and rose through the ranks to executive chef. After 6 years honing his personal style there, he joined Gargoyles on the Square as executive chef in 2005. There, his cuisine transformed the restaurant from neighborhood stalwart to out-of-town destination dining hot spot.


His fusion of new techniques and exotic ingredients into bistro fare earned plaudits from several Boston publications, including The Boston Globe, where he landed the cover of the Food Section.


Santos appeared on Season 7 of Fox's hit television show Hell's Kitchen, where he was fan favorite and garnered the attention of one of the industry's top critics, Chef Gordon Ramsay. His run with Ramsay earned him runner-up status and a rise to national attention. He quickly added restaurant owner to his list of credits, when he opened Blue Inc., a creative American restaurant in Boston's financial district.


Santos went on to open two more restaurants within the next three years. He now divides his time as owner and executive chef at Abby Lane, located in the heart of Boston's Theater District, and Back Bay Harry's, an upscale bistro in its namesake neighborhood. His cuisine seamlessly combines Asian, French and traditional American flavors, often incorporating molecular gastronomy techniques to create dazzling visual and textural twists and presentations that are as whimsical as they are inventive.

Jeff DeCandia Chef de Cuisine

Buttermilk & Bourbon Chef de Cuisine Jeff DeCandia’s interest in food “sparked” at the age of 16 and led him to work in some of the best restaurants in the city. After attending Johnson and Wales, Jeff worked for some of the most notable chefs in the region, like Jasper White and Todd English. His impressive background includes cooking at Kingfish Hall, Rustic Kitchen, Jasper White’s Summer Shack and Brasserie Jo.

 

He was able to sharpen his seafood chops at the award-winning Neptune Oyster in Boston’s North End.  At Buttermilk & Bourbon, Jeff will incorporate his years of cooking New England and seafood cuisine with the flavors and heat found in cooking Southern and New Orleans food.

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