Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 44 AUGUST 2020 whole menu at this popular spot is geared toward pairing with a large roster of beers. Choose from sandwiches like the LBGT— lobster, bacon, gouda, and tomato on a griddled bun, and entrees like lemon caper chicken. 2 Brewery Place, Ipswich, 978- 356-3182, ipswichalebrewery.com/ Restaurant.html General Excellence E D I T O R S ' C H O I C E PE LL A N A PR I M E STE A K H OUS E PEABODY The Mammola family consistently excels at everything they take on, and perpetual winner Pellana is no exception. Start with a carefully crafted cocktail—their list includes a mix of classics and elegant house inventions—before moving on to the vast wine list. Custom cuts are a specialty (40-ounce tomahawk, anyone?) and they age beef in-house, of course. Service matches the high quality of the food—staff can nimbly assist with wine pairings and menu recommendations, and of course your water glass is always full. 9 Sylvan St., Peabody, 978- 531-4800, pellanasteakhouse.com R E A D E R S ' C H O I C E LE D G E R SALEM Chef/owner Matt O'Neil has built a stellar team all the way through—the kitchen and the dining room both exude a welcoming charm backed by uncompromising food and service. Nearly everything, except the ketchup, is made in- house, from the burger buns to the charcuterie. 125 Washington St., Salem, 978-594 -1908, ledgersalem.com Gluten Free E D I T O R S ' C H O I C E BU RTO N S G R I LL & BA R ANDOVER Yes, you can have a lobster roll. Or pasta carbonara or crab- stuffed haddock. Burtons takes food allergies very seriously, and offers an entire menu dedicated to gluten-free options, so you can trust that your French fries will not be cooked in the same oil as someone else's flour-dusted fish. Eaglewood Shops, 145 Turnpike St., North Andover, 978-688-5600, burtonsgrill.com/location/north- andover-ma/ R E A D E R S ' C H O I C E R E V K ITC H E N + BA R BEVERLY The two-page menu here runs the gamut from grilled cheese and avocado toast to pizza and pasta. Separate utensils and prep areas ensure cross-contamination is kept in check. 45 Enon St., Beverly, 978- 998-4950, revkitchenandbar.com Italian E D I T O R S ' C H O I C E (TI E) A N G E LO'S STONEHAM Angelo Caruso has been focused on his native Italian cuisine for more than 30 years, specifically dishes from Northern Italy like Lombatina Ripiena, a stuffed veal loin chop, and Tortelloni Piemon- tese, a ricotta-filled pasta served in a crème sauce. Caruso uses the best available ingredients and locally grown herbs and vegetables to craft a menu that changes seasonally and features generations of family recipes. It's all presented by attentive servers in an inviting space, dressed in warm earth tones with tables topped with crisp white linens. 237 Main St., Stoneham, 781-279- 9035, angeloristorante.com LUCI A R I STO R A NTE WINCHESTER The Frattarolis have operated this Winchester gem for 35 years, and nearly every item on the menu has a family connection, from the restaurant's custom wines, which source from vineyards that have been in the family for generations, to the Pasta alla Chitarra–handmade spaghetti, served with a fresh Gluten-Free Seven Layer Chocolate Cake from Burtons Grill PHOTOGRAPH COURTESY OF BURTONS GRILL