Chicken BLT at Natachee's
Chicken BLT at Natachee's
Joanna O'Leary

Chicken BLT at Natachee's Supper 'n' Punch

Katharine Shilcutt was right: Natachee's is getting better and better. I was initially iffy about going back in light of my mediocre burger experience but returned several times after reading her cafe review.

I tried some dishes I had before and found them much improved. I also sampled some entrees for the first time and discovered a new favorite: the Fried Chicken BLT.

Served on two pieces of toasted white bread, the Chicken BLT (or CBLT) is flavorful, filling, and amazingly unsalty. I usually ask for bacon to be removed from my sandwiches due to its propensity to infuse every bit with excessive sodium; however, here it added only added a welcome smokiness. The thick pieces of lightly fried chicken were pure white meat, tender and juicy, and the lettuce and tomato, fresh and crispy. A slathering of chipotle mayonnaise and a hefty slice of Monterrey jack cheese gave the sandwich a nice kick.

The CBLT comes with a choice of potato chips or fries, but I subbed in macaroni and cheese for no charge. As others have observed, Natachee's mac and cheese still needs some work: It can't hold a candle to the M&C at Beaver's or BRC Gastropub in terms of rich (real) cheese flavor and creamy sauce. Nevertheless, I sort of appreciate its slightly gummy, fluorescent-orange quality reminiscent of Kraft. It seems fitting somehow for the price ($1.99) and the setting: plastic diner booths.

Server Danni introduced herself right away and insisted we do the same, so that we were all on a first-name basis throughout the meal. I appreciate the friendly sentiment and the practicality of knowing her name, though there was no way in hell I would be beckoning her from afar ("Danni, could you get me some ketchup, please?"). There are limits even to my brattiness.

But anyway I never had cause to shout, because Danni was amazingly attentive and the food was terrific overall. Good job, Natachee's.


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >