Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1292368
NORTHSHOREMAG.COM 18 OCTOBER 2020 Few places are more desirable than the North Shore in autumn. Golden sunlight and a cornucopia of fresh produce, fish, and meat—who could ask for anything more? Talise restaurant, a new spot in Gloucester named for the Native American word mean- ing "beautiful waters," brings all that bounty together in a single delightful package. Chef Joshua Smith keeps the focus firmly on cel- ebrating the best regional food, connecting with local fishmongers and farms before craft- ing his daily menu. Smith owns the peaceful waterfront spot clinging to the bank of the Annisquam River with his wife Ariel. Not surprisingly, the restaurant draws much inspiration from the sea. About three-quarters of the menu at any given time is likely to feature fish—perhaps a tartare of locally caught tuna hauled in from the F/V Lilly from right in Gloucester, Swayze Select oysters from Wellfleet on the half-shell, or hand-shucked local lobster, among many other possibilities. Smith has a long history with small growers—his grandparents and great- grandparents were all farmers, and he spent five years as chef at Short & Main in Gloucester, where local food is prized, before opening his own spot. While the daily menu is based on what is available, you'll find some common themes. In addition to plentiful seafood, look for cured meats and creative vegetable dishes. THE MENU Appetizers Local Blue Fin Tuna Tartare $18, Heritage Pork Charcuterie $20 Entrées Lobster Bucatini $35, Halibut a la Plancha $40 Dessert Peach Upside Down Cake $12 E AT + D R I N K Clockwise, The menu offerings are always fresh and local; pot de creme is a dessert specialty; the views from the eatery; chef Joshua Smith Starters on any given night might include oysters served with house-made cocktail sauce and mignonette, or a creative charcuterie plate served with naturally leavened sourdough bread. A recent appetizer of local blue fin tuna came lightly dressed in a citrusy vinaigrette, topped with a generous portion of cucumber, torn herbs, and a roasted shishito pepper. It was bright and balanced—perfect with a sparkling rosé.