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 18 OCTOBER 2018 a Nintendo game system in the back, and a buzzy soundtrack that can mask the occasion- al squabble—not to mention a cool kids' menu priced at just $6. For adults, the dinner menu features a mix of Superne favorites (we're looking at you, rib dinner) alongside that tasty steak, as well as sh options like a line-caught seared tuna served atop a bed of delicious lemony cous- cous dotted with tomatoes and olives. ere is only one chicken dish, but it's a popular show- stopper that has become a Superne staple. e so-called Crunchy Fried Chicken does not overpromise; it's brined, so it's moist and juicy, with a crust so crisp you can hear a bite from the next table (almost). e beverage list is equally high-quality and uncomplicated. A straightforward selection of wines and cocktails are all priced at just $9 each, and the beer list is a nice sampling of mostly local craft brews. Pizza, topped with Wolf Meadow mozzarella, will be available at the bar after 8 p.m., when a loungy feel over- takes the space. Superne is housed in the space that was formerly 17 State, and before that, Fowle's newsstand for more than a century. e / E AT+ D R I N K / owners took that history to heart, keeping the iconic neon sign, despite the fact that it features cigars and the city no longer licenses the sale of tobacco products. And while pulling o layers of old framing, the contrac- tor came across some antique wallpaper and halted demo to preserve it. at wall, complete with patched holes where it wasn't salvageable, testies to the history of the building, giving the space a timeless quality. Don't miss the art in the back. e owners worked with the Newburyport Public Library Archival Center to source some cool original images, including promotional materials for the 1937 Disney movie Snow White from Fowle's and wallpaper that was custom-made from vintage copies of the Newburyport Daily News—fun to browse while sipping a cocktail or awaiting dessert. ere's only one sweet item on the menu at a time, as part of a rota- tion, but they all reect simple childhood delights with big upgrades. For example, the S'mores Cup features a deep chocolate mousse topped with torched Marshmallow Flu and a graham cracker crumble. It's big enough to share, but you might want it all to yourself. CONTACT 17 State St., 978-462-1815, superfinefood.com CHEF/OWNER Matthew Gaudet; PARTNERS Chris Robins and Paul Emmett Clockwise from top left, chef behind the scenes, ricotta toast, and decadent s'mores. PHOTOGRAPHS BY ANTHONY TIEULI