Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/943494
NORTHSHOREMAG.COM 20 MARCH 2018 e 14-seat bar at West Row in Newburyport has quickly become a gathering spot, thanks in no small part to the creative cocktail list by bar manager Megan McNeil. Formerly of the well-regarded Louie's in Portsmouth, which was shuttered by a re this spring, McNeil brings her creative layered approach to tasty tipples like the Pumpkin Boulevardier, enriched with pumpkin butter– washed bourbon, and the Sweater Weather, a winter warmer with reposado tequila, blood orange, spices, and lime. e bar is the focal point of the open, airy space, with large windows looking out on Inn Street and Market Square, beckoning people inside. Once you are in the door, a menu of small plates and crowd-pleasers greets you. Owner David Pierre, who closed Orange Leaf in that space in 2016, visited every restaurant in Newburyport with chef and longtime friend Chris McGowan as research for creating a carefully curated menu, starting with an ap- pealing selection of appetizers. e chicken pot stickers, dressed with scallion, ginger, and ponzu, are cocktail-friendly and perfect for sharing, while you'll probably want to keep the tuna tartare all to yourself, despite the generous portion. Lightly dressed with avocado, seaweed, and sesame soy, on a bed of cucumber, it's fresh and indulgent. Chef McGowan, who serves as executive chef and director of operations, puts his years of experience cooking on the North Shore on full display with the lobster dip. Inspired initially by a surfeit of lobster and grilled corn along with a desire to create something spe- cial for a friend's party, the cold dip blends a classic base of sour cream, cream cheese, and mayo with trendy avocado, bacon, and lime, getting just a hint of heat from jalapenos. West Row puts a welcome emphasis on hearty salads, both on the menu and in a planned grab-and-go case later this spring. Super grains like quinoa, barley, and faro have a starring role, and are dressed nicely and available topped with everything from duck cont to shrimp. e large portions would make a hearty lunch or dinner for one, or are easily shared as appetizers. Pierre expects that takeout and grab-and- go will be an important part of West Row's West Row serves generous portions of hearty pappardelle pasta and tuna tartare (below). / E AT+ D R I N K / THE MENU Appetizers: Tuna Tartare, $14 Chicken Pot Stickers, $10 // Entrees: Kona-Crusted Ribeye Steak, $35 Pappardelle Pasta, $18 // Cocktail: Sweater Weather, $11