Northshore Magazine

Best of the North Shore 2018

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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dine NSHOREMAG.COM 32 AUGUST 2018 C H E E S E B O A R D EDITORS' CHOICE CEIA KITCHEN + BAR, NEWBURYPORT WHAT'S UNIQUE: The $55 Grande Plateau includes a gorgeous array of chef-selected cheese and charcuterie. 38 State St., Newburyport, 978- 358-8112, ceiakitchenbar.com READERS' CHOICE CEIA KITCHEN+ BAR, NEWBURYPORT C H I N E S E EDITORS' CHOICE SICHUAN GARDEN, WOBURN STANDOUT QUALITIES: A mix of familiar Americanized Chinese food and carefully prepared traditional dishes, with attentive service. WHAT'S UNIQUE: The charming restaurant is housed in the Bald- win Mansion, on the National Register of Historic Places as the oldest building in Woburn. INSIDER TIP: For a quieter, more romantic experience, Baldwin & Sons Trading Co. upstairs serves the same delicious menu, along with eye-popping cocktails. 2 Alfred St., Woburn, 781-935-8488, sichuangardenrestaurant.com READERS' CHOICE FAMILY'S CHINESE RESTAURANT, SALISBURY STANDOUT QUALITIES: Everything is made fresh to order, using high-quality ingredients, at this family- owned spot. A recent dining room renovation and friendly service add to the charm. 139 Elm St., Salisbury, 978-463-4332, familysalisbury.com C L A M C H O W D E R EDITORS' CHOICE THREE COD TAVERN, MARBLEHEAD PHILOSOPHY: Adhere to tradition, using a secret recipe rumored to have originated at the much-loved Maddie's Sail Loft and passed from local cook to cook, without being written down, for 60 years. STANDOUT QUALITIES: Gluten-free and perfectly balanced—not too thick and not too thin—with chunks of clam that are bigger than the chunks of potato. FUN FACT: The pub is named for Three Cods Tavern, a historic eatery on Front Street in Marblehead circa 1660. 141 Pleasant St., Marblehead, 781- 639-3COD, threecodtavern.com READERS' CHOICE WOODMAN'S OF ESSEX, ESSEX INSIDER TIP: This 104-year- old eatery's super-thick chowder is gluten-free, as are their fried clams. 121 Main St., Essex, 978-768-6057, woodmans.com C R U D O EDITORS' CHOICE BRINE, NEWBURYPORT STANDOUT QUALITIES: A creative approach to raw fish, incorporating everything from smoked orange buttermilk to pickled ramps. WHAT'S UNIQUE: At least three choices every day, including one daily market– driven dish, playing on whatever fish is freshest. INSIDER TIP: Try the caviar. It will not disappoint. 25 State St., Newburyport, 978-358-8479, brineoyster.com READERS' CHOICE BRINE, NEWBURYPORT F I S H & C H I P S EDITORS' CHOICE ISLAND CREEK OYSTER BAR, BURLINGTON STANDOUT QUALITIES: Chefs butcher a fresh whole pollock every day. You won't find fresher fish & chips anywhere. FUN FACT: The batter includes beer from local icon Narragansett. WHAT'S UNIQUE: A malt vinegar aioli, made in-house, is a creamy, zingy, delicious accompaniment. 300 District Ave., Burlington, 781-761-6500, islandcreekoysterbar.com READERS' CHOICE TURNER'S SEAFOOD AT LYCEUM HALL, SALEM INSIDER TIP: Their English pub–style offering, made with beer-battered scrod and malt vinegar, is available in a half portion or full portion. 43 Church St., Salem, 978-745- 7665, turners-seafood.com Three Cod Tavern PHOTOGRAPH BY LAUREN POUSSARD

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