Northshore Magazine

Northshore March 2020

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

Issue link: http://read.uberflip.com/i/1214157

Contents of this Issue

Navigation

Page 19 of 123

NORTHSHOREMAG.COM 18 MARCH 2020 de cuisine) closed, and came up with dishes that spotlight her training and background, infused with the spices and preparations of Southeast Asia. For example, the Com Chien (bone marrow fried rice) is a light, fresh classic fried rice, with two very important distinctions: a marrow bone standing sentry over the dish, with a tiny spoon to extract the unctuous goodness and stir it in, and smoked raisins, which add a surprising sweet-savory element. You won't want to share. You may be willing to share the Bo La Lot (curried beef in betel leaves). This riff on a popular Vietnamese street food dish is served three skewered packets to a plate with a chili dipping sauce. If sharing was a mistake, you can always order more. Even the salads are alluring. A recent offering of cabbage salad was lightened with apple and mint, enriched with roasted maitake mushrooms, and then dressed with a nuoc cham—a traditional Vietnamese dipping sauce—amped up with buttermilk and maple. It sounds like it could be too much, but it's really just right. Jumping over to the "Noodles" side, if the CONTACT 73 Exchange St., Lynn, 781-780-9470 nightshadenoodlebar.com E AT + D R I N K Bun Rieu Noodle Soup. Left, Rachael Miller is the chef owner of Nightshade. Banh Canh is on the menu, order it. This chicken curry soup is richly seasoned, but not too spicy, and thoroughly warming—perfect for a cold New England winter evening. Noodle dishes change frequently, but you're likely to find at least one topped with local scallops, perfectly seared, perhaps atop a bed of crispy noodles, or presented as an island in a clear, flavorful soup. The tiny space feels urban and exotic, a far cry from its former life as a coffee shop. Flowers, hand-painted by Van de Water in shades of blue and green, climb the dark walls on the way to an ocean-green ceiling. Miller's reputation made Nightshade a destination dining spot from the moment it opened. So do yourself a favor and make reservations—it's worth it.

Articles in this issue

Links on this page

view archives of Northshore Magazine - Northshore March 2020