Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1039010
NORTHSHOREMAG.COM 16 OCTOBER 2018 ere are few places on the North Shore where you can get a perfectly cooked 14-ounce New York strip steak that was aged in-house for two months for under $30. To get that steak in a luscious mushroom sauce with an indulgent side of mashed potatoes, prepared by a chef who has worked in one of the best restaurants in the world, the list falls to just a single option: Superne Food in Newburyport. Overseen by chef/owner Matthew Gaudet (whose pedigree includes a "best new chef " nod in 2013 from Food & Wine magazine and a stint at Eleven Madison Park in New York) and partners Chris Robins and Paul Emmett, the third outpost of the North Shore mini-chain hews close to the mission of the Marblehead and Manchester Superne Food locations— chef-driven casual family cuisine, but with expanded oerings to suit the larger space. e menu still features popular favorites from the other two spots, but with some augmented sharing plates and a section of full entrees. Avocado toast is familiar to diners at Superne's other locations. In Newburyport, it's ricotta toast—with the cheese coming from Wolf Meadow Farms in Amesbury—topped with a blend of fresh peas and mint, with a cured egg yolk shaved over the top. Another / E AT+ D R I N K / new shared plate is the PEI mussels, served in a rich, creamy mixture of crème fraiche and apple cider vinegar, with a few slices of rustic toasted bread. e sauce is so good, no one will judge you if you lick your plate. And that's one of the nicest parts of Su- perne. e food is uncompromisingly fresh, carefully sourced, creative, and scratch-made, while the vibe is welcoming and casual. Bring the kids; the space has oversized booths, THE MENU Appetizers: Ricotta Toast $5, PEI Mussels $14 Mains: 14 oz. NY Strip Steak $29, Crunchy Fried Chicken $29 Dessert: S'Mores Cup $6 Clockwise from bottom left, Superfine's casual interiors; New York Strip smothered in mushrooms; crunchy fried chicken, and one motto from the owners. PHOTOGRAPHS BY ANTHONY TIEULI