Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/976908
NORTHSHOREMAG.COM 16 MAY 2018 PHOTOGRAPHS, LEFT TO RIGHT, COURTESY OF LARK HOTELS, BY BRIAN DEMELLO Counter shines like a welcoming beacon on Salem's Essex Street pedestrian mall, awash in vibrant colors and midcentury mod- ern décor. Housed in the former Newmarket Department Store and drawing inspiration from its space, Counter features unobstructed oor-to-ceiling plate glass windows that bring much-needed vibrancy to the thoroughfare, which is surprisingly sleepy come 5 p.m. Inside it feels like an exclusive party, but everyone is invited. e centerpiece 20-seat counter, lined with shiny round blue leather stools, is evocative of an old-time soda foun- tain, but with the wholly modern addition / E AT+ D R I N K / of USB charging ports for keeping phones powered up for the Instagram-worthy cuisine, like big chunks of spicy roasted cauliower painted with a tahini-sweet chili glaze, on a bed of cooling raita—a blend of yogurt, cucumber, and herbs. Low seating throughout means every table gets a picture-perfect view of the busy bar and the elevated kitchen stacked just behind. It's like dinner and a show, under the guidance of Justin Perdue, executive chef of Lark Hotels. Perdue earned his ne dining chops working with top chefs like Rick Bayless at Topoloba- mpo and Bobby Flay' at his Bar Americain—a THE MENU Starters: Polenta, Roasted Cauliflower Mains: Duck Confit Toast, Diver Scallops, Filet of Beef Dessert: Grapefruit Tart Clockwise from left, The centerpiece: the 20-seat counter, spring cocktail, spicy roasted cauliflower, and creamy polenta served with meaty mushrooms.