"Jon and Mandy Heflin’s mini restaurant empire is founded upon stellar seafood, including poke bowls, creative sandwiches and quirky specials such as branzino torta Milanesa. But a popular constant at all three locations is Chula’s superb clam chowder, its blissfully creamy base made chunky with potato, onion, celery, Neuske’s bacon and sweet chopped clams. Given a drop of sherry, a pinch of thyme and a sprinkle of chives, this heady brew is rich, smoky and complex, a chowder that — dare we say? — could hold its own in Boston." - Nikki Buchanan, Chris Malloy