Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/395149
202 not-so-secret, ingredient: Maine pota- toes. Kellis replaces part of the flour with mashed spuds, not uncommon in northern Maine, and eschews partially hydrogen- ated oils and artificial colorings in favor of pure fruit and vegetable coloring and 100 percent canola oil. The light-as-air yet intensely flavored dark chocolate with sea salt will have you continually dreaming of road trips up I-95—but better get there before noon. Treats sell out fast, especially on the weekends, and the shop closes when they run out. Those who prefer some protein with breakfast can't go wrong at Hot Suppa, where the Down-Easter's take on the classic breakfast sandwich may feature a potato biscuit topped with green tomato relish, local bacon, folded egg, and smoked cheddar. Supplement with subtly sweet Maine maple lemonade or locally roasted coffee and casually friendly service. Walk off some of those calories with a stroll down to the Old Port, where seafood shanties are side by side with high-end boutiques, many featuring Maine-made artisan crafts. Home chefs shouldn't miss Vervacious, a minimalist shop with maximum flavor power. Travel-inspired spices and condiments line the shelves in designer glass jars, and everything is available to taste. Grab the Espresso Bal- samic Drizzle to dress roasted veggies, or perhaps the Super Savory Cinnamon Salt as a gift for someone back home. After working up an appetite with retail therapy, try one of chef Masa Miyake's two Japanese restaurants for lunch. Sushi lovers will not want to miss his name- sake spot, Miyake, where freshness is at the heart of each delectable dish. The quiet spartan space puts the spotlight on glistening sushi rolls and sashimi, just as lovely to regard as they are to eat. Pai Men Miyake is the chef 's more casual eatery. Meaning "100 noodles" in Japanese, Pai Men's informal vibe belies serious culi- nary intentions. Hearty ramen involves toothsome noodles served in a variety of flavorful broths. Rich, complex pork buns are stuffed with unctuous pork belly and TRAVEL PORTLAND, MAINE Photographs courtesy of Jeffrey R. Roberts (food); courtesy of Restaurant Five Fifty-Five (dining room); of Trent Bell Photography (opposite page)