Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 25 of 259

24 November 2014 photographs by anthony tieuli Food ne chef chris jackson wants to keep diners on their toes. His menu at No. 8 Kitchen & Spirits in Amesbury changes with dizzying frequency to follow what- ever is fresh, exciting, and local. A cone of Sriracha-dusted popcorn takes the place of the traditional breadbasket, heralding what is to come. Food is presented in nov- el ways—on trays, in jars, or deconstruct- ed—to encourage customers to interact with their meals. Even the cocktail list is playful, with everything from shot-and- beer combos to a sophisticated gin and tonic that changes with the seasons. The menu bridges "social plates," de- signed for sharing, with complex entrées. Start with the dip of the day, which could vary from classic onion dip to a sophis- ticated roasted red pepper and cashew concoction, served with house-made potato chips. Feeling more highbrow? Try the perfectly tender, lightly charred grilled octopus, served with duck fat confit fingerling potatoes, chimichurri, and a complex sauce of ahi panca seco, a mildly spicy, smoky Peruvian dry pepper that gives the dish a gentle heat. Hungry diners can opt to share the cured meat board—a daily selection of five cured meats, served with a generous side of spicy house-pickled vegetables. Guests seeking more than light bites won't be disappointed. Chef Jackson, who cooked at notable Boston and Cambridge area restaurants like Dante, Tico, and Catalyst, displays a deft hand with pan-roasted cod, accompanied by a changing sauce that could be a springy Signature Staple Truffled chicken with black trumpet mushrooms review Food Play No. 8 Kitchen & Spirits takes a fun approach to sophisticated dining. By Jeanne O'Brien Coffey

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