Northshore Magazine

Northshore May/June 2016

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

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181 are geared more toward fine pastas and delectably seasoned meatballs, but the wood-grilled octopus is pop- ular and light—introducing guests to a dish they might not be familiar with. Paired with the restaurant's citrusy Hammer & Sickle cocktail, it's a nice after-work treat. "I think people love the idea of not committing to one dish and sharing with friends," says Shan- non St. Pierre, private events manager at L'Andana. "I also find it creates an atmosphere where peo- ple are engaging with one another. It creates conversation." Pairing cocktails with those small plates is another way to en- gage with food and friends. A good bartender can suggest something that will elevate both the drink and the meal, much like a wine pairing. "The cocktail can act like a condiment," enhancing the fla- vors of the dish, says Drew Hart, head bartender at Brine. With the caviar tasting menu, he suggests the restaurant's No. 10 cocktail, a beguiling mixture of Aquavit and house-made celery/fennel cordial, topped with bubbly. At Salt Kitchen and Rum Bar in Ipswich, the versatility of the restau- rant's namesake spirit opens it to a wide variety of small plate pairing options, says owner Dave Gillis, who notes that his restaurant is heavily based on small plates—something that fits well with the vibe he is looking to create. "It allows people to interact with their dinners a bit more—it's more casual," he says. About half of the restaurant's small plates are seafood-based, but one in particular takes pa- trons—and Gillis—on a spin down memory lane. "The Crabbies are near and dear to my heart," says Gillis, who notes that the old-school dish of lump CONTACT Brine 25 State St. Newburyport 978-358-8479 brineoyster.com Elm Square Oyster Co. 2 Elm Sq. Andover 978-470-2228 elmsquareoysterco. com Foreign Affairs Wine Bar & Bistro 26 Central St. Manchester-by- the-Sea 978-704-9568 foreignaffairswineand bistro.com L'Andana 86 Cambridge St. Burlington 781-270-0100 landanagrill.com Salt Kitchen and Rum Bar 1 Market St. Ipswich 978-356-0002 saltkitchenandrumbar. com crab meat mixed with cheese spread and then toasted on an English muf- fin is familiar to many North Shore natives—and is something that his mom probably has in her freezer right now. While Salt's menu has a lot of fancier small plates, like Salt Block Scallops and grilled oysters, there's something particularly au- thentic about the creamy, cheesy Crabbies, especially when paired with a Haymaker—a hearty take on a Dark 'n' Stormy enriched with molasses and Privateer Amber Rum. It's a combination that could satisfy hardy fishermen and hun- gry writers alike. Elm Square Oyster Co.'s chef Michael Sherman puts finishing touches on the scallop ceviche. Below, A Lavender Tom Collins pairs well with the house scallop ceviche.

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