Northshore Magazine

Northshore December 2018

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

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NORTHSHOREMAG.COM 20 DECEMBER 2018 peaches, while a recent offering was sprinkled with poppyseeds and chervil, studded with sliced Concord grapes from Night Farm right in Rye, and dotted with lemon curd. While crudo often involves a tiny jewel-like serv- ing of raw fish, this dish features a generous 2.5-ounce serving of sweet scallops. Crudo is new-school New England, while the cod pâté app skews more toward old- school. Inspired by French brandade—a creamy mix of salt cod and oil or milk—it presents more like a lush rectangular cod cake. Layers of fish flavor atop potato rosti, enlivened by Meyer lemon and pickles, it's definitely crave-worthy. For mains, if you aren't feeling the seafood, the farfalle Bolognese is a great choice, hearty with meat sauce atop rustic house-made pasta. Or try the North Star Lamb Stew, so called because the lamb comes from North Star Sheep Farm in Windham, Maine. It is the perfect dish to savor while gazing out over the windswept ocean from the restaurant's second floor. / E AT+ D R I N K / Ask for a recommendation for a wine to pair with whatever dish you choose. e restaurant has an impressive by-the-glass list, and the staff is very knowledgeable about it. Wine education for servers includes quiz- zes—not to mention tasting every bottle on the list. Even the desserts have suggested wine pairings, but you might be hard-pressed to choose just one sweet treat. e Butternut Budino is like a fresh pumpkin pie in a glass, with house-made granola standing in for the graham cracker crust. On the other end of the spectrum, the hearty chocolate bread pudding, served with cream cheese ice cream, is dense and satisfying. Prefer to drink your dessert? e Carriage House has you covered with the "just a skosh" section of classic sweet cocktails. ink a grasshopper or a Brandy Alexander, a perfect warmer for a dark winter evening. CONTACT 2263 Ocean Blvd., Rye, New Hampshire, 603-964-8251, carriagehouserye.com Clockwise, butternut budino is like a pie in a glass, the scallop crudo is studded with poppyseeds, and cod pate skews toward old-school cusine.

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