Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 20 OCTOBER 2020 Entrees are equally thoughtful—on a recent evening, a slab of roasted halibut sat atop a luscious chowder studded with bacon, Cedar Rock Farms' fingerling potatoes and clams from Old Wharf Oyster Farm in Wellfleet. While the overall dish was lovely, those clams took center stage. Tender and sweet, they came directly from the flats—no stopover in a cooler or tank on the way up from the Cape— with a balanced brightness from cooking in Domaine de la Pepiére Muscadet. Not surprisingly, lobster often makes an appearance—a recent dish showcased a half-pound of fresh-shucked meat tossed with local cherry tomatoes, jalapeños and bucatini pasta, topped with Grana Padano cheese. Guests are also likely to find a lobster roll, prepared either cold or warm with butter. Another staple of the menu is the Talise burger—dry-aged rib eye beef topped with cheddar cheese and Russian dressing. Diners will also generally find a chicken dish as well— perhaps fried with a side of ratatouille or pressed under a brick. Desserts are made in-house nightly, and of course take advantage of bountiful New England fruit. A rustic upside-down cake might feature peaches two ways, as it did CONTACT 33 River Road, Annisquam, 978-515-7814, taliserestaurant.com E AT + D R I N K on a late August night—roasted into the cornbread cake and also diced raw and tossed with sweet cream. Much thought has gone into the beer menu, drawn pretty much entirely from craft producers in New England, including a Belgian Style White Ale from Idle Hands Craft Ales in Malden and selections from Hermit Thrush Brewing in Brattleboro, Vermont. As goes harvest season in New England, so goes Talise. The restaurant closes for the win- ter after Columbus Day weekend, with an eye on reopening with the first spring greens in early May. So treat yourself to a fall drive down a winding lane to this waterside retreat—but make reservations. The space—formerly The Market Restaurant—is intimate, and with social distancing guidelines, tables are quite literally few and far between. Ariel and Joshua source ingredients from local farms.