Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1162395
NORTHSHOREMAG.COM 18 SEPTEMBER 2019 and a tart-sweet pomegranate molasses glaze. Or, if you like some heat, check out the new house burger, flavored with harissa, a chili paste popular in the Middle East and northern Africa. Topped with cooling avocado aioli, raw cabbage slaw, and an egg, it's a bit messy but totally worth it. Save room for dessert; the sweets are all made in-house and show the same exotic influences as the rest of the menu. The Vanilla Crème Fraiche Panna Cotta is light and deli- cately spiced, with subtle hints of citrus. The bread pudding will change with the seasons. The drinks menu includes cocktails featur- ing local spirits and fresh-pressed juices. Wines are selected by Danielle, who has the connec- tions to bring in everything from small produc- tion wines from Lebanon to Aqua di Cedro, a limited allocation floral-citrus liqueur from Italy made. It's a perfect nightcap to enjoy on the deck, watching the waves. CONTACT 25 Western Ave., Gloucester, 978-491-5334, yellagrille.com E AT + D R I N K Above, The burger is flavored with harissa, a chili paste popular in the Middle East. The bread pudding is a dessert staple.