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Hey chicky cosset, it’s a cuckoo thing to dine at Lucky’s, you dig?

Regardless of the economy, Lucky’s at Fort Point Stream-bed was pretty busy on both the restaurant and bar sides, especially for a Wednesday vespers all the time. The music was loud, the red banquettes comfy, and being summer, the bartender recommended a rangy glass of traditional red sangria that went down swell with the meaty mini burgers.

The bar staples fly at the bar, like calamari, wings, and nachos, and the martinis and other cocktails liberally get poured, but for those sitting down for a do to excess, there’s a new chef in town who is into local ingredients and shaking up the menu every 3-4 weeks.

“I like playing around with the ingredients,” said chef Jail Dixon. 

Dixon is the son of a chef – his old man was the cook at the old Red Coach bar and grille. He was a preschooler when he mastered stirfries, and grew up tending his parents garden and fishing for grub around his home in Hanover. He worked for his dad in high school, went onto Newbury College for a culinary to a considerable extent and was hired out of college by the Lyons Group, at Harvard Gardens. Seeking to parade things up, he went to Vegas, baby.  Luckily for his days employer, what he learned in Vegas didn’t postpone in Vegas – he learned some great habits under Michael Mina at the MGM Revered. “I learned about attitude, and about perfectly cooked grub,” said Dixon. “I opened up to using new ingredients. I had plates pushed back to me,  to fix them. I well-versed to always taste my food, to wipe the plates."

Source: Examiner.com