Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1272086
NORTHSHOREMAG.COM 34 AUGUST 2020 PHOTOGRAPH BY BRIAN DEMELLO Red's Kitchen + Tavern in Peabody Alfresco E D I T O R S ' C H O I C E C. K . PE A R L ESSEX Feast on the full range of classic New England seafood eats, from fried clams to raw oysters, while being caressed by the breezes off the marsh. In addition to fare from the sea, C.K. Pearl offers a mix of shared plates, including house-made charcuterie, smoked wings, flatbread, and fondue. Of course there are steak tips, but they also have terrific barbeque, all available on their expansive deck. Rain is no problem—half the deck is covered. 112 Main St., Essex, 978-890-7378, ckpearl.com R E A D E R S ' C H O I C E B E AU P O RT H OTE L GLOUCESTER Whether you're grabbing drinks around the firepit at night, or enjoying a luxurious meal at 1606 Restaurant & Bar, the views of 10-Pound Light and gracious service can't be beat. Also new this year is the hotel's executive chef John Welsh. A graduate of Johnson and Wales and the California Culinary Academy, Welsh has worked in some of the finest farm-to-table establishments from California to Maine—even winning Lobster Chef of the Year in Maine one year. 55 Commercial St., Gloucester, 978- 282-0008 Ext. 5, beauporthotel.com Bacon E D I T O R S ' C H O I C E TE R E SA'S PR I M E N. READING We can't get enough of the triple-thick slabs of pork belly, slow cooked to melty, smoky deliciousness, then seared fast in a Maker's Mark Bourbon glaze and topped with Luxardo cherries. It's like a meaty Old Fashioned cocktail on a plate. It's rich. Very, very rich, but worth every succulent bite. You get three long pieces, which might be enough to share. But you might not want to. 20 Elm St. (Rte. 62), N. Reading, 978-276- 0044, teresasprime.com R E A D E R S ' C H O I C E (TI E) R E D'S K ITC H E N + TAV E R N PEABODY The Candied Bacon is just beyond—we're not sure if it's an appetizer or dessert. Cured and glazed in-house, the slices are stiff enough to dip into Nutella. Just do it. 131 Newbury St. (Rte. 1 N), Peabody, 978-531-7337, redskitchenandtavern.com RUST Y CA N BYFIELD When the BLT is on the menu, order it. Chef/owner James "Sully" Sullivan cures the bacon himself, then smokes it, confits it, then finishes it on the grill. Track down his food truck for bacon on a stick. 6 Fruit St., Byfield, 978-462-1204, rustycanbyfield.com Bakery/Bread E D I T O R S ' C H O I C E A & J K I N G A RTI SA N BA K E RS SALEM Thoughtful sourcing with locally grown wheat, and a long slow rise makes their bread the best around. We like the olive bread, and the multigrain, and … everything really! Don't miss the croissants and their cinnamon rolls. People who ordered online during the pandemic had the option to add the "Neighbor Loaves Donation" to their order, which paid for a loaf using at least 50 percent locally sourced grain to be mixed, fermented, shaped, baked, and distributed to The Salem Pantry to feed people in need, as well as supporting the bakers and area farms. 139 Boston St., Salem, 978-674-5387; 48 Central St., Salem, 978-744- 4881, ajkingbakery.com R E A D E R S ' C H O I C E A & J K I N G A RTI SA N BA K E RS SALEM BBQ E D I T O R S ' C H O I C E RUST Y CA N BYFIELD James "Sully" Sullivan studied pit masters online for years before perfecting his BBQ technique—and that hard work shows. Always crowded, the intentionally scruffy spot hidden in a strip mall turns out meltingly tender beef brisket, pulled pork, and ribs, not to mention smoked wings and off-the-hook nachos. Specials change frequently—the menu has always been on a chalkboard for a contactless menu and the sides are always delicious. 6 Fruit St., Byfield, 978-462-1204, rustycanbyfield.com R E A D E R S ' C H O I C E RUSTY CAN BYFIELD Breakfast E D I T O R S ' C H O I C E H O N E YCO M B HAMILTON It's hard to choose at chef Lauren Moran's bake shop. Moran, who grew up next door