Northshore Magazine

March 2016

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

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Page 24 of 196

22 | MARCH 2016 food starter, steamed in bone-dry cider enriched with cream, finely diced apple, and smoky chorizo. Sop up the sauce with grilled bread, and then use a mussel shell or spoon to enjoy every drop of the intensely flavored, complex broth. Chef Tate is just as comfortable on the other side of the globe, putting a unique spin on sushi—the Japanese fare is beautifully presented, inven- tive, and amply spiced. Try the Kobe maki—a thin layer of lightly torched gingery beef atop a roll stuffed with tempura shrimp, cucumber, and crab meat—crunchy, salty, slightly sweet, and delightful. For entrées, it's hard to go wrong with the apple-braised Kurobuta pork shank. The tender, rich meat, cooked for four to five hours until it's nearly falling off the bone, is complemented by a side of cabbage braised with bacon, apples, and red wine, plus a purée of butternut squash, potatoes, and apples. Or put yourself in Tate's hands with a choice from the rotis- serie of the day, where selections might include anything from wild boar to harissa-marinated leg of lamb, all made crispy on the out- side and juicy on the inside, thanks to the high heat of rotisserie and constant basting. Desserts change seasonally—re- cent offerings included a chocolate lava cake made with 67 percent or- ganic dark chocolate, making it just shy of bitter, softened by a blackber- ry coulis and whipped cream. And a roasted-pumpkin panna cotta atop a wintery gingersnap cookie packed with cloves and nutmeg also made a lasting impression. TWK has a lively bar scene on the first floor and an intimate second-floor music space. Draped in billowy fabric, it's the perfect place to hide away for one last cocktail. On the Dark Side Stout beer is rich, robust, and surprisingly versatile. BY BRANDY RAND drink THE MOST POPULAR STOUT IN THE WORLD IS GUINNESS; WE CONSUME 10 million glasses a day in over one hundred countries. And while we have Guin- ness to thank for making stout a staple bar pour, there's much more to this style of beer than meets the eye. Most of us associate stout with a strong, dark beer, and most of us would technically be right. Made from roasted or malted barley (hence the coffee-like flavor), hops, water, and yeast, the term stout was originally used by brew- ers in the 18th century to describe the strongest style of porter beer. Today, porter and stout are somewhat synonymous. But not all dark beers are heavy; in fact, some are refreshing. Stout beer variations range from oatmeal to oyster to milk (yes, milk—lac- tose adds sweetness and creaminess). The difference in taste profiles can be significant, something most people don't realize when shopping for a stout. Karen Wood, owner and self-described Head Beer Geek at Craft Beer Cellar in photograph by Dawn Kingston Karen Wood

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