Northshore Magazine

Northshore December 2018

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

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Page 19 of 147

NORTHSHOREMAG.COM 18 DECEMBER 2018 It's rare to find a perfectly cooked seafood stew. Shrimp—and honestly everything from the sea—is fickle and can go from tasty to travesty in just a few seconds. But in the dead of winter here in coastal New Eng- land, few things bring more joy than seafood stew done right. at alone should be reason enough to take a trip to e Carriage House in Rye, New Hampshire. Just across the road from Jen- ness Beach State Park, the cozy spot has been welcoming diners since 1931, and was recently purchased by the team behind Louie's restau- rant in Portsmouth, which was shuttered by a fire in April 2017. Since that time, owners James Woodhouse, RJ Joyce, and executive chef Brett Cavanna have hosted pop-up events to support their staff while waiting on the landlord to repair the Portsmouth building. While they haven't given up on Louie's, they've brought a number of former em- ployees together for the new project. Fans of Louie's will be pleased to find the farfalle Bolognese with handmade pasta (kids who demand their pasta with butter get handmade pasta, too!), but most of the menu draws from modern New England cuisine, with a slate of oysters and other raw bar offerings and en- trees heavy on seafood, like the seafood stew. e saffron-scented broth is subtle, and is packed with shrimp, mussels, littleneck clams, and local monkfish. / E AT+ D R I N K / THE MENU Small plates Scallop Crudo $11, Cod Pate $8 Entrées Seafood Stew $29, North Star Lamb Stew $27, Farfalle Bolognese $23 Desserts Butternut Budino $9, Chocolate Bread Pudding $9 Local offerings drive a lot of the menu—the chef works with everyone from Garen's Greens in South Berwick, Maine, to Heron Pond Farm in South Hampton, New Hampshire, to source produce. A good example is the scallop crudo starter, made with dayboat scallops from New Bedford. e preparation changes with what's fresh. Summer saw it served with fresh Clockwise from top, Seafood stew, oceanfront dining room, partners James Woodhouse, RJ Joyce, and executive chef Brett Cavanna, and craft cocktails.

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