Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1292368
103 Executive chef Guaracyara Pimenta of Blue Ox in Lynn shown here; tuna tartare and roasted faroe island salmon PHOTOGRAPHS BY BRIAN SAMUELS, BY ANTHONY TIEULI (OPPOSITE PAGE) says. "It's different with all the crazy going on." ese days, Pimenta is thinking constantly about the well-being and safety of his team— in addition to making sure the restaurant lives up to guests' expectations. "[I want] to make sure [staff is] healthy, keep the morale up, and make sure our guests are comfortable enough to come here to dine with us." Demand has been steady for their craft cocktails—now available to go with the food—and elevated favorites like the award- winning Sin Burger, a beguiling hunk of meat topped with applewood smoked bacon, truffle aioli, and Swiss cheese. And with Anthony Caturano, owner of Tonno in Gloucester and Wakefield and Prezza in Boston, purchasing the restaurant last year, there are more tuna specials—a trademark of the chef/owner— working their way into the menu. "[ere's] nothing better than using the whole fish," Pimenta says. "We do tuna belly crudo, tuna tonnato, and seared tuna. I even use the collar. So good!" Sherman at Elm Square agrees that the tuna has been top quality lately, adding that fish in general has been particularly great, from the oysters that can be had for dine- in, or carefully shucked and set on ice to go, to the halibut for that crispy fish sandwich. "Everything has been super fresh—fresher than anything I've gotten in quite some time," he says, which is impressive indeed when you consider the quality crudos and raw oysters his restaurant is known for. As fall comes on, bringing with it Octoberfest-themed menus packed with house-made sausage and beer, and perhaps less of an appetite for outdoor dining, these chefs are proving themselves capable of managing most anything that comes their way. "Moving forward in the fall is definitely, definitely going to be a little bit of a challenge, but you know, it's part of life," Sherman says. "You're going to have to change with the situations and hope for the best." ellissquaresocial.com, elmsquareoysterco.com, thegreatmarsh.com, theblueoxlynn.com