Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1373686
NORTHSHOREMAG.COM 20 JUNE + JULY 2021 Seeking a next-level bar snack? How about a mash up of shawarma (the classic Middle Eastern street food) and French fries? Think thin strips of tender, long-marinated rib-eye steak, dotted with shavings of parmesan cheese and drizzled with a tzatziki- style sauce, rich with cucumber, citrus, and yogurt—all on top of a pile of crispy fries. Called "Street Fries" at Bar 25, which opened in May in Newburyport, the dish is a playful mix of American and Middle Eastern flavors, reflective of the menu overall. The concept is close to the heart of owner Reza Rahmani, who immigrated from Iran as a child. He draws upon his family's recipes as a jumping off point for the menu, rooted in Persian food combined with a vision of contemporary shared plates, cocktail culture, and conviviality. It's a smart concept for the former Ceia Kitchen + Bar space, with plenty of patio seating for the summer and a menu of sharable snacks and small entrees, ideal for grazing. The selection of hummus is a good place to start—the classic familiar version, called The Olive Tree on the menu, is a THE MENU Down with Disease (a strawberry rhubarb margarita), Street Fries, The Imperial Orb Hummus, The Roots Salad, Saffron Chicken Kebab, Saffron Basmati Rice E AT + D R I N K Rahmani family recipe. The light fresh mix of chickpeas, olive oil, fresh garlic, and sesame paste is brightened with fresh-squeezed lime juice. Chef Joe Messina uses that classic base to create several variations: the Aubergine gets a pleasing texture from the addition of flash-fried eggplant and roasted grape tomatoes, while the Imperial Orb is rich and slightly sweet, blended with goat cheese, walnuts, and a pomegranate reduction. All are served with house-made bread. Clockwise from top left, interior, saffron chicken kebab with saffron basmati rice, and the owner Reza Rahmani