Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1272086
40 AUGUST 2020 NORTHSHOREMAG.COM Employees at Joe Fish have been working hard to feed the North Shore's frontline workers. Places like Lawrence General Hospital, Winchester Hospital, and even CVS got a visit from a lobster- costumed delivery person dropping off hot fresh food. In conjunction with MTM Insurance Associates, they even delivered lobster rolls and steak for the North Andover Fire Department. Additionally, half of the proceeds from the sales of gift cards during the pandemic went directly into the pockets of the restaurant's hard-working employees. Did you buy a gift card? Spend some of it on their tasty fish sandwich. PA N D E M I C P I VO T Joe Fish R E A D E R S ' C H O I C E WO O D M A N'S O F E SS E X ESSEX The recipe hasn't changed in more than a hundred years, for good reason—thick and creamy and gluten-free, with only local clams. Woodman's clam chowder is so popular that you can even get it mail order, sending a fresh taste of the North Shore anywhere in the country. 119 Main St., Essex, 978-768-6057, woodmans.com Comfort Food E D I T O R S ' C H O I C E LE D G E R SALEM Grilled food is good food, and chef Daniel Gursha knows just how to manage the wood-fired behemoth in the kitchen for maximum deliciousness. Thick slabs of meat, of course, but also everything from Brussels sprouts to carrots get flame- kissed, giving a new complexity to every dish. Even the bread and butter are delicious—and the bread is made in-house. But the icing on the cake (pun intended) is the pastry team's magical way of elevating childhood treats into something familiar yet new—think house- made ice cream infused with Ritz crackers or blood orange vanilla cheesecake that evokes the Creamsicle of your youth. 125 Washington St., Salem, 978-594- 1908, ledgersalem.com R E A D E R S ' C H O I C E R E D'S K ITC H E N + TAV E R N PEABODY From breakfast to dinner, Red's has comfort food covered. Eggs, pancakes, burgers, pasta—it's all here, and especially nice if you can snag a booth. 131 Newbury St. (Rte. 1 N), Peabody, 978-531-7337, redskitchenandtavern.com Crudo E D I T O R S ' C H O I C E TO N N O GLOUCESTER You'd be hard-pressed to find fresher fish. Chef/owner Anthony Caturano, a fisherman himself, pops across the street to the purchase fish at the same spot the guys from Wicked Tuna unload their catch, butchering whole tuna every few days to keep up with demand. The always-stellar crudo offering changes daily according to what's available, but you can also get the off-menu item preferred by Wicked Tuna Captain TJ Ott. Ask for the TJ OG, and you'll get tuna belly crudo with citrus chive oil, shaved fennel, and pickled shallots. 2 Main St., Gloucester, 978-879-4795, tonnorestaurant.com R E A D E R S ' C H O I C E TO N N O GLOUCESTER Fish & Chips E D I T O R S ' C H O I C E I S L A N D C R E E K OYSTE R BURLINGTON The chefs at Island Creek don't mess around—they start out by butchering an entire pollock per day to serve diners' voracious appetites for this classic dish. The beer batter is made with local Narragansett brew, resulting in a light crisp coating. There's no old school tartar sauce—instead the dish is served with a malt vinegar aioli. House- made fries are dusted with Old Bay seasoning. Pair it with something from the restaurant's extensive craft beer list. 300 District Ave., Burlington, 781-761- 6500, islandcreekoysterbar.com (Temporarily closed at press.) R E A D E R S ' C H O I C E TU R N E R'S S E A FO O D SALEM Turner's started out as a fish wholesaler way back in 1954, so you know they've always been focused on the best. The beer- battered scrod is no exception, served with a generous mountain of fries. 43 Church St., Salem, 978- 745-7665, turners-seafood.com Fish Sandwich E D I T O R S ' C H O I C E J O E F I S H NORTH ANDOVER Available only at lunch, you can choose to have your scrod black- ened or fried served on a toasted bun, with lettuce, tomato, pickles, and fries. 1120 Osgood St., North An- dover, 978-685-3663, joefish.net R E A D E R S ' C H O I C E V I LL AG E R E STAU R A NT ESSEX Available for lunch and dinner, this generously crispy treat is made with fresh fried haddock, with lettuce, tomato, onion, and cheese on a brioche bun. It's served with French fries and coleslaw, and tartar sauce comes on the side. 55 Main St., Essex, 978-768-6400, wedigclams.com