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 38 AUGUST 2020 selection of cheeses that are perfectly ripe, at the perfect temperature and perfectly delicious. Dairy delights on offer are some of the best from around the world, served with house- made accompaniments like fig preserve. Ask for a dessert wine pairing from the thoughtful list to complete the indulgence. 2 Elm Sq., Andover, 978-470-2228, elmsquareoyster.com R E A D E R S ' C H O I C E TH E M O D E R N BUTC H E R NEWBURYPORT Order a custom cheese and charcuterie board for any occasion—much of the charcuterie is made in-house. With creative offerings like the Dad Board ( for Father's Day, with soft pretzels and bacon-cheddar cheese) or an antipasto tree for the holidays, family and friends will be impressed. 226 Merrimac St., Newburyport, 978-465-6500, themodernbutchershop.com Chinese E D I T O R S ' C H O I C E JA D E NORTH ANDOVER The dishes are as beautiful to look at as they are to eat at this comfortable spot, as chefs and owners collaborate to create a feast for all the senses. All of the classics, from Moo-Shi Pork to General Gau's Chicken are prepared fresh, with the intent of keeping things light and intensely flavorful. Keep an eye out for their annual Chinese New Year celebrations, featuring a traditional lion dancer weaving through the dining room. 24 High St., North Andover, 978-655-7220, jadenorthandover.com R E A D E R S ' C H O I C E KOTO G R I LL & SUS H I SALEM Fans stop by as much for the creative cocktails and the atmosphere as for the pan-Asian specialties. Try the massive Pu Pu platter or the scallion pancakes. 90 Washington St., Salem, 978-594- 8681, kotogrillsushi.com Clam Chowder E D I T O R S ' C H O I C E B R I N E NEWBURYPORT The deconstructed pork and clam chowder has been a favorite since Brine opened. The velvety puree of potatoes cooked in a mixture of clam juice and classic flavorings (thyme, bacon, celery, onion, etc.), strained and blended with cream then topped with pork belly and crispy potato chips, is luxurious comfort food at its best. While it looks simple, preparation takes days—they use only fresh little neck clams and cure the pork belly in-house. Even the fingerling potatoes, fried as a crispy topping to the soup, get an overnight treatment, soaking in vinegar and water. 25 State St., Newburyport, 978-358-8479, brineoyster.com (At press time, Brine is operating out of Ceia, 38 State St., Newburyort, 978-358-8112) Jade in North Andover FOOD STYLING BY NATASHA TAYLOR PHOTOGRAPH BY GLENN SCOTT