Northshore Magazine

shop's legacy since the takeover in 1985. No stranger to retail, Grobe grew up working in his parents' shop on Route 6A in Yarmouth Port. Then, at the age of 26, he took a leap and moved the store into Boston's Faneuil Hall. "We were open every day except Thanksgiving and Christmas—that's how I got my educa- tion in retail," he relates. By the time Grobe came along, the White Elephant Shop's reputation was already well established. "It's a name that people remember. People call us all the time to sell; the business is like its own natural spring. "That's what people like about us," he continues. "Our inventory comes fresh out of houses on Cape Ann." Grobe is often on the road "picking" from cellars, attics, barns, and entire estates, and his clientele includes collec- tors, designers, and even other antique dealers. Customers in the know take advantage of the outlet shop down the street: "It's sort of like an ongoing yard sale; people love it," he says. But not every year was smooth sailing: Business ne 110 nshoremag.com July 2014 Funky Finds: The White Elephant Shop is brimming with curios from a bygone era. Fishmonger Gortons' CEO Judson Reis in 1991, an electrical fire burned most of the shop to the ground. Initially dis- heartened, Grobe was able to find a silver lining and rebuilt with a much more convenient layout. "It's a fun business for me, and the customers have been fan- tastic," says the shop owner. You always remember when you get a bargain, and that's the magic of the White Elephant Shop." whiteelephantshop.com Woodman's of Essex Since 1914 Woodman's is currently celebrating its 100th anniversary, and in the past cen- tury has grown from a roadside stand to a North Shore institution. "It's quite an ac- complishment," says Stephen Woodman, who shares the CEO title and responsibil- ities with his brother, Doug. "It wouldn't have happened without our loyal custom- ers and our amazing staff." The company's founder, Lawrence "Chubby" Woodman, was an avid fisher- man. "He loved the river; he was always in his boat," recalls Stephen of his grand- father. "I remember when he first taught me how to clam. I swung the rake down and ended up with a fork in my boot— luckily it went between my toes." As the story goes, Chubby and his wife Bessie opened a roadside concession stand on Main Street, Essex, in 1914. At first, busi- ness was slow but on the recommendation of a passing fisherman, Chubby made a leap of faith and tried frying a clam. After some experimentation, the fried clam was born and was an instant hit. Appropriately enough, "Chubby's original fried clams" are at the top of the current menu. Second only to fried clams in popularity is the restaurant's fresh lob- ster, casually boiled on the sidewalk in big pots. The catering division is known for clambakes and barbeques but is expand- ing with more traditional menus. KJ_NS July 14 5over50.indd 110 5/9/14 12:04 PM

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