Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1214157
NORTHSHOREMAG.COM 16 MARCH 2020 It may be unusual to call a plate of noodles seductive, but when you see those created by Rachel Miller's capable hands, that's exactly what comes to mind. Dishes like Mi Xao Don (crispy egg noodles topped with plump scallops and a ginger-scallion vinaigrette) and Banh Canh (a chicken curry soup glistening with fat rice noodles) entice diners with a heady blend of scent, texture and flavor at her new restaurant, Nightshade Noodle Bar in Lynn. You might not find those specific dishes when you arrive—the growing menu changes frequently. But don't worry—it's all good. Miller, who has worked in some of Boston's top restaurants, such as Clio and Bondir, is mixing favorites from her wildly popular Nightshade pop-up repertoire, which drew raves around the North Shore and in Boston, with new dishes made possible by having her own space, and all are inflected with her signature mix of Vietnamese flavors and amped up by her fine dining chops. While you are perusing the menu, separated cheekily into "Noodles" and "Not Noodles," start with a beautiful cocktail. The list, overseen by lead bartender John THE MENU Sharables Warm Sesame Olives $5, Goi Bap Cai cabbage salad $10, Bo La Lot curried beef in betel leaves $9, Com Chien bone marrow fried rice $19 Entrees/noodles Banh Canh chicken curry soup $16, Hu Tieu clear noodle soup $24 E AT + D R I N K Groh, offers tiki-style libations, classic drinks, and flavors of Southeast Asia— like the Saigon Cigar Club, which mixes bourbon with Thai banana, Vietnamese coriander, and cardamom, for a refreshing and exotic combination. The cocktail list is complemented by a wine list packed with unique and natural offerings curated by wine director Liana Van de Water, who is also Miller's longtime partner. Pair your drink with some addictive warm sesame olives. Olives are unusual in Asian restaurants, so Miller came up with her own marinade combining sesame oil, fish sauce, a bit of tamarind, and some other seasonings, which delivers a preparation that is unexpected, unique, and delicious. The same can be said of most of the menu. Miller took a deep dive into Vietnamese cuisine after Boston's Clio (where she was chef Bo La Lot curried beef in betel leaves with Saigon Cigar Club cocktail