New Chef and New Menus at MilkBoy

By Danya Henninger  |  November 21, 2013

Several chefs have come and gone through the kitchen doors at MilkBoy since its opening two years ago, but the newest one brings a solid background and has introduced several interesting new dishes. Joel Mazigian is now overseeing the food at the Jefferson-area spot, which is a combination restaurant, bar and coffee-shop with upstairs music venue.

Mazigan was most recently at Pumpkin, and prior to that Lemon Hill, after stints at Amada and Garces Trading Company. At MilkBoy, he’s incorporating lots of pork and other Southern favorites into menu. The infamous “Bacon Bowl” is staying on the list of apps, but it’s joined by smoked wings, roasted mushroom mac ‘n’ cheese and charred Brussels sprouts with butternut squash.

New sandwiches include a Korean BBQ steak with kimchi, a hangover burger with Thai chili mayo and a Cajun hot link sausage with pickled okra. Larger plates like pot roast, BBQ pork belly with baked beans and smoked tofu are also not on the list. Most dishes run between $7-$13, with an $18 steak frites the top ticket item.

Bar manager Evan Maffiore has come up with a new cocktail menu to go along, and it includes the warm Fireside Cider and the Marshall Stack, a rotating barrel-aged cocktail. Check out both menus below (215-925-6455).