Northshore Magazine

May / June 2015

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

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Page 210 of 244

208 down the road, which is not to say they don't truck in the popular bivalve as well. Fried clams are consistently a top seller, along with clam chowder that won first place 13 of the 15 times it entered the Es- sex Chowder Fest. But one of the restaurant's more popular dishes is a bit more elegant—the Warm Tomato and Goat Cheese Salad topped with a piece of local baked haddock is consistently a top seller. The classic New England baked haddock is also a favorite with tourists and locals alike. Guertner gets his day-boat fish from Ocean Crest Seafood in Gloucester, and can go through more than 200 pounds a week during the busy summer season. With Guertner in the kitchen and his wife Cathy managing the front of the house, he says they are able to maintain a consistency that keeps people coming back. Ask any restaurateur who has had the same eatery for decades, and they will agree that consistency is key. "I've been here so long that people who helped me open it had CO N TAC T Halibut Point Restaurant & Pub 289 Main St. Gloucester 978-281-1900 The Grog 13 Middle St. Newburyport 978-465-8008 Lucia Ristorante 13 Mt. Vernon St. Winchester 781-729-0515 Periwinkles Restaurant & Bar 74 Main St. Essex 978-768-6320 periwinkles kids, and their kids work here now," says Halibut Point's Flavin. And when generations keep returning to the same spot, it creates a sort of communal muscle memory that makes even strangers feel right at home. "You come in here by your- self, I guarantee you'll find someone to talk to—I don't care if you're 10 or if you're 90," says Flavin. "This place would blow away Cheers." Left to right, Warm Tomato and Goat Cheese Salad topped with local baked haddock; Tom and Cathy Guertner; and tempura shrimp lettuce wraps

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