Northshore Magazine

March 2016

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

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20 | MARCH 2016 nshoremag.com TWK [The Waterfield Kitchen] feels like a whimsical hideout—with craft cocktails. Curved walls, tucked-away dining nooks, exposed bricks, and even a large tree limb combine for an organic space and a casual intimacy. Interestingly, the menu skips around the world, from sushi to poutine, that Canadian staple of starch and gravy. But much like the other establishments in the Seren- itee Restaurant Group, which in- cludes Opus in Salem and Latitude 43 in Gloucester, each dish offers a unique spin on a classic. Take the poutine, for example— chef Andrew Tate adds a layer of sophistication to this rustic plate of French fries, brown gravy, and cheese by topping it with duck confit enveloped in spices like anise, allspice, cinnamon, cloves, orange zest, and rosemary. While it's far from health food, call it surprisingly enlightened, topped as it is with pickled red onion and fresh cheese curds. Insiders advise ordering the poutine at brunch, topped with a fried egg. Be it brunch, lunch, or dinner, the staff, led by general manager Mohammad Momeni, can recom- mend spot-on drink pairings, from a novel beer to a hard-to-find wine. Momeni, a native of Iran who grew up in Danvers, draws upon a love of wine and a background in fine dining to assemble a thoughtful list of libations—he and his well-trained staff are happy to offer suggestions and tastes. Rely on the staff to give expert guidance on the food as well— choosing from such a diverse lineup may require assistance. The Maine mussels are a good choice for a sea- CONTACT TWK 14 Thompson St. Winchester 781-729-0204 twk-winchester.com Appetizers Duck Poutine $15 Maine Mussels $14 Kobe Maki $20 Entrées Apple Braised Kurobuta Pork Shank $28 Daily Rotisserie Special market Dessert Roasted Pumpkin Panna Cotta $9 Chocolate Lava Cake $9 THE MENU Clockwise from left, apple-braised Kurobuta pork shank, Crave's interiors, Kobe Maki, roasted pumpkin panna cotta, chef Andrew Tate

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