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 48 AUGUST 2020 Lobster Roll E D I T O R S ' C H O I C E BO B LO B STE R NEWBURY Sure, you can get a perfect version of the classic—top-split butter- griddled roll stuffed with lightly dressed fresh-picked lobster meat, but why not branch out? Chef Brad DeLibero's specials, like the tongue-tingling, spicy lobster roll dressed with sriracha aioli and fried banana peppers or the umami bomb that is the butter-poached lobster served on a toasted brioche topped with fried avocado, are inventive while allowing the fresh meat to shine through. Want all the classic clam shack fare on a single roll? Try the insane Fat Lobster—a lobster roll topped with fried clams, coleslaw, and onion rings. They have lots of outdoor dining but you can take your order to go, too, if the greenheads are biting. 49 Plum Island Turnpike, Newbury, 978-465- 7100, boblobster.com R E A D E R S ' C H O I C E LIT TLE H A R BO R LO B STE R CO M PA N Y MARBLEHEAD You get a third of a pound of lobster meat, shucked fresh from boats that pull up to the back door at this fish market tucked down a windy road. There's a single picnic table on the harbor, if you just can't wait to dig in. 3 Beacon St., Marblehead, 781-639- 1961, littleharborlobster.com Mediterranean E D I T O R S ' C H O I C E (TI E) Y E LL A ANDOVER The light, fresh, and subtly spiced Mediterranean fare at this popular spot is perfectly suited for outdoor dining—so it's a good thing this summer brought an expanded patio. Danielle and Carlo Berdahn have been operating this spot for more than a decade, giving back to the community through support of local producers and local nonprofits while keeping customers well fed. The salads are bright and inventive, entrees are slow-simmered to bring out the warm spices, and the vibe is cozy. And it's celebrity-chef approved— last year, Barbara Lynch was spotted at Yella on the Water, the restaurant's Gloucester sibling. 16 Post Office Ave., 978-749-0011, yellagrille.com ITH A K I M E D ITE R R A N E A N CU I S I N E IPSWICH More than 20 years ago, chef/ owner Petros Markopoulos opened Ithaki with a pocketful of his Mother's favorite Greek recipes. Over time, he has added layers of modern flair and a menu of small plates in his elegant, light-filled space, while retaining a focus on freshness. From the Greek salad to the Shrimp Saganaki, right through to a gyro or the mixed grill for two, diners can set themselves up for sharing—or keep everything to themselves. 25 Hammatt St., Ipswich, 978-356- 0099, ithakicuisine.com READERS' CHOICE A D R I ATI C R E STAU R A NT & BA R SALEM The menu here leans heavily Italian, with a slate of tasty pasta dishes and brick oven pizza, served in a cozy, convivial space. For a unique appetizer, try the "Bag of Munchkins"— lobster, corn, and scallion fritters, served with spicy sriracha mayo. 155 Washington St., Salem, 978-594-1832, adriaticrestaurantandbar.com Mexican E D I T O R S ' C H O I C E H OWLI N G WO LF SALEM Marking a decade of fiesta-all- the-time this year, Howling Wolf keeps the party going with gentle prices, scratch–made food, and delicious margaritas. We like the San Diego–style fish tacos, served with cabbage, tomato, and chipotle-cilantro white sauce. If you're indecisive, try the Tres Amigos, a platter stacked with grilled chicken with salsa verde lime sauce, carne asada, and grilled scallions, as well as grilled shrimp with mango chile sauce, served with guacamole and rice and beans. If you can't make it to Salem, check out the take-out focused locations in North Andover and Marblehead. 76 Lafayette St., Salem, 978-744-WOLF (9653), howlingwolftaqueria.com R E A D E R S ' C H O I C E AGAV E M E X I CA N B I STRO NEWBURYPORT With 125 different tequilas on offer, this is a perfect place to explore the spirit in- depth, paired of course with some delicious food, like the guacamole, prepared tableside, the nachos, or Premium Carne Asada Burrito. 50 State St., Newburyport, 978- 499-0428, agavemexicanbistro.com Mussels E D I T O R S ' C H O I C E B R I N E NEWBURYPORT The mussels are sourced with the same exacting standards as everything else at this shellfish specialist. Preparations change frequently to keep things interesting, according to season and chef 's whim, but could be served with sausage, anchovy, and olives; Asian-style with coconut milk, lime, and Thai basil, or even escabeche— pickled and chilled out of shell. Ask for a pairing with something from owner Nancy Batista- Caswell's thoughtful wine list or choose a craft beer—it's all good. 25 State St., Newburyport, 978- 358-8479, brineoyster.com R E A D E R S ' C H O I C E C. K . PE A R L ESSEX Ask for a spoon to slurp up every last drop of broth from their inventive preparations, like a combination of red curry, coconut cream, corn, and cilantro, served with crostini. 112 Main St., Essex, 978-890-7378, ckpearl.com New Restaurant E D I T O R S ' C H O I C E L A F I N A ANDOVER Sequins and silk crepe jumpsuits would not feel out of place on