Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/514590
24 | JULY 2015 nshoremag.com muffins that star in the 17 State egg sandwich, topped with a fried egg, grilled tomato, and American cheese. Crave something sweet for the morning meal? Try the cin- namon swirl pancake—a mash-up of a cinnamon roll and a pancake favored by the Phantom Gourmet. The playful lunchtime menu of- fers up 17 different burgers, includ- ing several vegetarian options and one that is distinctly non-vegetarian: the Ooey Gooey burger, which packs a full pound of meat and three types of cheese topped with bacon and caramelized onions. For a more manageable meal, try the 17 State Street—a tasty half-pound of Angus ground beef topped with caramel- ized onions, sautéed mushrooms, Swiss cheese, and a piquant horse- radish mayonnaise, served on a bri- oche roll. The indecisive can choose the slider special—a miniature trio of any three burgers (except the Ooey Gooey). Dinnertime is when chef Kip Dixon puts his bayou roots on dis- play. The Mobile, Alabama, native's Southern-inspired menu is the real deal, starting with the appetizer of Mason Jar Black Eye Peas. The dried peas are simmered until al dente in spices and chicken stock, deep-fried DINE to order, served with pancetta, and dusted with a secret house season- ing. The result is slightly spicy and totally addictive, especially when en- joyed alongside a seasonal cocktail or one of the restaurant's interesting craft beers—the waitstaff gladly of- fers samples of unfamiliar brews. The crab cake appetizer could serve as a meal on its own—two generously sized patties packed with large chunks of jumbo lump crab, simply prepared and breaded with panko bread crumbs to let the crustacean shine. Sticking with the Southern theme for a main course, the texturally appealing Crawfish Étouffée packs some heat, though not overwhelmingly. Louisiana crawfish tail meat is gently sautéed in butter with the trinity of New Orleans cooking (onion, celery, and bell pepper), and then finished with creole seasoning and fresh seafood stock. The result is a harmonious dish of distinct flavors, served over jasmine rice and topped with a house-made garlic toast baguette. Appetizers Mason Jar Black Eye Peas $4.95 Crab Cakes $12.97 Entrées #17 Burger $12.49 Crawfish Étouffée $18.97 Dessert New Orleans Style Bread Pudding $5.97 Owner Cathy Moulton Chef Kip Dixon CONTACT 17 State Street Café 17 State St. Newburyport 978-948-3456 17statestreet cafe.com THE MENU Save a lot of room for dessert, because in classic diner fashion, portions are huge. Gram Webster's Indian Pudding is a Moulton family recipe—it was served at her fam- ily's Newburyport ice cream stand for many years. The New Orleans Style Bread Pudding is straight out of the bayou—a dense slab of warm custardy goodness, topped with ice cream and an intense Jack Daniel's praline sauce. Creole fare comprises much of the dinner menu; Below left, chef Kip Dixon