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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NSHOREMAG.COM 38 AUGUST 2018 dine PHOTOGRAPHS BY, CLOCKWISE FROM TOP LEFT, BRIAN DEMELLO, DOUG LEVY, BEN GEBO, AND ANTHONY TIEULI G L U T E N - F R E E EDITORS' CHOICE THE GROG, NEWBURYPORT STANDOUT QUALITIES: A separate fryer for gluten-free use avoids cross contamination and allows sensitive folks to indulge in French fries and other items that are usually off limits. WHAT'S UNIQUE: Tasty, gluten- free varieties of pub favorites, from fried calamari, tossed in corn flour to crispy chicken fingers coated in crushed Rice Chex. INSIDER TIP: The Grog's extensive beer list always includes Glutenberg Brewery, and the rotating bottle selection often features a few more gluten-free options. 13 Middle St., Newburyport, 978-465-8008, thegrog.com READERS' CHOICE JODI BEE BAKES, SALEM WHAT'S UNIQUE: Scones, whoopie pies, and chocolate chip cookies so delectable you'll never miss the wheat. 7 Church St., Salem, 978-594- 8555, jodibeebakes.com I N D I A N EDITORS' CHOICE PASSAGE TO INDIA, SALEM STANDOUT QUALITIES: Spices are ground in-house for delectable dishes like curries, biryanis, and vindaloo. WHAT'S NEW: On-line ordering makes take out a snap. INSIDER TIP: The lamb vindaloo packs serious heat—it is not for the faint of heart. 157 Washing- ton St., Salem, 978-832-2200, passagetoindiasalem.com READERS' CHOICE PASSAGE TO INDIA, SALEM I T A L I A N EDITORS' CHOICE ROUNDUP (Seafood) TONNO, GLOUCESTER INSIDER TIP: Check out Sunday Gravy—every Sunday night, the chef offers a special rustic menu featuring meatballs, fresh pasta, and whatever else is fresh and seasonal. IN THE WORKS: A second location opening in Wakefield this summer. 2 Main St., Gloucester, 978-879-4795, tonnorestaurant.com (Northern Italian) ANGELO'S RISTORANTE WINE BAR, LOUNGE STONEHAM Many of the dishes Angelo Caruso creates are from Northern Italy; you'll find classics such as Lombatina Ripiena, a stuffed veal loin chop, and Tortelloni Piemontese, a ricotta-filled pasta served in a crème sauce. Offering the best available ingredients and locally grown herbs and vegetables, the menu changes seasonally and features generations of family Clockwise from top left, Tonno, Angelo's Ristorante owner Angelo Caruso, Lucia Ristorante, and Alto Forno executive chef Tony Bettencourt.

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