You’ll see many a partier nursing a plate of the White Trash Hash — tots with braised short ribs, two poached eggs and hollandaise — at Lulu’s Allston (421 Cambridge St.) every weekend. Same goes for Devlin’s (332 Washington St.) in Brighton, where you can be brought back to life with the Breakfast Tater Tots, a combo of bacon, cheese, a sunny-side egg and jalapeno.
Back Bay and the South End
In the Loews Boston Hotel, Precinct Kitchen & Bar’s (154 Berkeley St.) Buffalo Bleu Cheese Thyme Tots are a consistent hit. Same goes for swanky steak house Grill 23 (161 Berkeley St.), where the Grill 23 Tots are doused in truffle oil. Swing by Clery’s (113 Dartmouth St.) to feast on the Truffle Tots, served with bacon and basil aioli, and don’t forget local mainstay TastyBurger (145 Dartmouth St.), with locations in the Fenway and Back Bay Station.
You can class it up or keep it casual when you’re downtown. If you want to put on your fancy pants, head to Yvonne’s (2 Winter Place) where you’ll find the Crispy Tater Cubes: with joppiesaus (a Dutch fry condiment), farmhouse gouda and beet pickled egg. But if you’re just looking to kick back with your bros while watching the big game, check out The Harp (85 Causeway St.) or Sports Grille (132 Canal St.) for the Causeway Street Tots: potato barrel tots smothered in a cheddar cheese sauce topped with jalapenos, bacon and sour cream.
If you want to be on the forefront of the tater tot revolution, head to Lincoln Tavern and Restaurant (425 W. Broadway) every Friday from 10 a.m. to 3 p.m., when Chef Nick Dixon is always cooking up creative options at his Test Kitchen Brunch. His popular Wake & Bake Tater Tots, topped with green pepperonata, crumbled bacon and smoked gouda cheese sauce, are a fan favorite.
Also in Southie, Coppersmith (40 W. Third St.) puts their own spin on Mexican fare with Tater Tot Nachos, topped with cheese, pulled pork, black beans, guacamole and salsa.
Want a healthier take on the tot? Head to ArtBar in the Royal Sonesta Hotel (40 Edwin Land Blvd.) for Sweet Potato Tots. The garlic Parmesan aioli they’re served with isn’t as nutritious, but it’s delicious. Over at Bukowski Tavern (1281 Cambridge St.) you can get a meaty mouthful of Poe Tots, named for owner Brian Poe. Those are covered in pork belly with black lava salt, horseradish cream, brussels sprouts and bacon. Equally as indulgent are the tots at Five Horses Tavern (400 Highland Ave.) where you can smother your taters with fried chicken, smoked ham, herb mustard and gruyere cheese. Finally, in Union Square, The Independent (75 Union Square) classes things up with duck confit tater tots, accompanied by gruyere cheese, caramelized leeks, demi mayo and champagne gastrique. Consider it an upgrade from the soggy tots of your elementary school lunch tray.