Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1125082
NORTHSHOREMAG.COM 18 JULY 2019 some pieces blanched and some roasted, is served atop a bed of riced cauliflower rice. Topped with Marcona almonds and raisins and dressed with a curry vinaigrette, it is a delightful mix of flavors and textures evoking the Middle East—and it's vegan to boot. This is a hearty salad, but as June moves into July, Lightbody ex- pects to introduce more veggie starters, perhaps combined with seasonal fruit. For a heartier appetizer, check out the smoked pork belly, which is served with a chang- ing array of accompaniments, but most recently was presented atop a vibrant English pea puree, dressed with carrot slivers and pea shoots. It was as lovely to look at as to taste. Everything is made in-house, from the bri- oche buns for the 10-ounce burger (served with pickled jalapenos) to the pastas, which include tagliatelle topped with local clams and angolotti stuffed with lemon ricotta. The menu also boasts a breaded local fish dish that changes to feature whatever the fishermen are bringing in. The red wine–marinated steak is beautifully tender and flavorful, not to mention a good value at $29. The coulotte cut of steak is similar to a New York strip, but without the fat cap. CONTACT 101 Main St., Rowley, 978-484-5166, briarbarninn.com/grove E AT + D R I N K Warm strawberry cheescake served with a delicious strawberry sorbet. It's unusual to see on a menu; it is tradition- ally what's known as a "butcher's cut," so called because the butcher would set tasty bits like this aside for his or her family while selling the higher priced ones. Served in a red wine sauce with charred spring onion, asparagus farro, and morels, it's definitely a crowd-pleaser. Desserts are also completely prepared in house, and will reflect the same seasonality. A rotating selection of at least three ice creams and sorbets rounds out the sweet offerings—if it's available, the cinnamon ice cream is a ter- rific accompaniment to the warm chocolate cake. Or indulge in the strawberry cheesecake, served with a side of intensely flavorful straw- berry sorbet.