Northshore Magazine

Northshore October 2015

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

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Page 26 of 222

24 | OCTOBER 2015 D I N E CONTACT Applecrest Farm Bistro 133 Exeter Rd. Hampton Falls, N.H. 603-926-0006 D I N E haute cuisine with bar food appeal. On a recent night, the selection, which changes frequently, included a beautiful foie gras pâté topped with apple cider gelée, unctuous duck ba- con, and a lamb sausage "merguez" with Middle Eastern flavors. Seasonally inspired main dishes might include a thick piece of hake with a flavorful crust and a perfectly cooked center, resting on a vibrant orange purée of carrots, sprinkled with peas and dollops of brightly flavored Meyer lemon purée. Or To- day's Steak, a locally sourced special butcher's cut prepared with mini- mal fuss—just as an excellent piece of meat should be. Soucy has been known to take a thick, juicy steak, season it with top-of-the-line course gray salt and pepper, grill it to perfec- tion, and serve it atop a blue cheese sauce with carrots and green beans. Chef Soucy is meticulous when sourcing ingredients. Though his menu doesn't spell out the prov- enance of each dish, he knows it, and the waitstaff know it, too. For instance, they know a local fisher- man caught the Bigeye Tuna, and the chamomile was harvested right on the farm. Just as much thought goes into the kids' menu. Standards like mac and cheese are elevated by tooth- some pasta made in-house, and steak frites and locally caught fish are on offer in smaller portions. Sides include apples, Maine potato fries, and salad greens. As for dessert…that abundance of chamomile growing wild all over the farm might be turned into chamomile ice cream made with lo- cal milk and served with fresh farm berries. Dessert could also include a rich, dark chocolate crémeux made with 65 percent single-origin cocoa, topped with a tart and refreshing raspberry and hibiscus sorbet, or the farm's famous cider donuts reimagined as bread pudding. As the colder months set in, look for more braised dishes and menu options that incorporate ingredients from Soucy's fast-growing pantry of pickles and preserves. Dur- ing tomato season, in addition to preparing three meals a day for the 125-seat restaurant (50 inside and 75 on the patio), kitchen staff process and can approximately 100 pounds of tomatoes per week for sauces and pizzas that will be made during the winter months. A happy marriage of food and atmosphere, Applecrest Farm Bistro offers the next generation of New England cuisine. Drink The Dixon Way $11 Appetizers Housemade charcuterie $16 for 3 items Bluefin Tuna Crudo $13 Main Courses Today's Steak $31 Hake $23 Dessert Dark Chocolate Crémeux $8 THE MENU The charcuterie changes frequently. Below, dark chocolate cremeux photographs by Wayne E. Chinnock

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