Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1281965
NORTHSHOREMAG.COM 24 SEPTEMBER 2020 the perfect balance—rich with cream, but not too thick, enhanced by a subtle smoky flavor from pecan-smoked bacon rendered low and slow with butter and onions. Packed with fresh clams and served with a drizzle of chive oil, it's a lovely start to your staycation meal. From there, the menu strikes a nice bal- ance, whether you're looking to eat light or splash out, with a nice array of salads and sandwiches, as well as heartier entrées. The Caesar salad, a perennial favorite, gets a fresh twist with a lemony dressing. Those seeking a more substantial dish should try the Hudson Valley Duck Risotto, made with 24-hour chick- en stock and confit of duck leg, cured in house, and finished with parmesan and mascarpone cheese. It's rich and satisfying and could easily serve as a main course. However, the seafood choices are hard to resist. Chef Welch has the distinction of being chosen as Maine's Lobster Chef of the Year at one point, so his deft touch with that crusta- cean is worth exploring. Try the lobster roll, made with fresh meat and just a little mayon- naise, served on a buttered and griddled roll. CONTACT 55 Commercial St., Gloucester, 1606restaurant.com E AT + D R I N K One of the restaurant's signature dishes features multiple shellfish—both scallops and oysters. The Day Boat Sea Scallops showcase perfectly seared scallops with fried oysters served atop a purée of potato, leek, and celery root, accompanied by a sweet corn stew. It's an ideal late summer/early fall feast. Or order the Local Catch, a great way to experience what area fishing boats are hauling in on any given day, from chef Welch's seasonally driven menu. A recent offering of pan-seared black sea bass was served with a navy bean and ham hock stew, charred radicchio, and citrus salad. For dessert, travel the region from your table with the Northeast Family Farms Artisan Plate—a carefully selected array of cheeses and charcuterie from New England, focused on displaying the terroir of each farm. It might include wild fermented salumi from asmall- good [SIC] in Rockport, Maine, as well as soft-ripened cheese from Parish Hill Creamery in Putney, Vermont. Not feeling like a savory finish? Indulge your sweet tooth with the Cookie Skillet, which is exactly like it sounds—a warm cookie served in an adorable cast iron skillet, topped with ice cream. Whatever you enjoy for a meal, be sure to spend some time gazing out at the sea. It'll do you good. We all need to get away, even for a few hours. Clockwise from top, Northeast Farms artisanal plate, cookie skillet for dessert," The New Normal" cocktail