Northshore Magazine

January/February 2013

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

Issue link: http://read.uberflip.com/i/99979

Contents of this Issue

Navigation

Page 164 of 180

e din It���s the time of year when everyone feels a little guilty, a little lazy, and a little glad the holidays have come to a close. We tend to hit the gym hard, plan healthier diets, and promise to keep an eye on the budget. BUT, that���s not to say we don���t need some fun and fab eats as the winter blues drag on. The resolve to ���be better��� doesn���t mean the end of hunger, thirst, and good times! Well-deserved treats are the best kind. ���Kiley Jacques American of e 2012 or B burtons grill S Executive chef Denise Baron prides ON T herself on providing ���fresh and honES B nor t h s h est��� dishes. In so doing, she furthers the mission of restaurateurs Kevin Harron, Kevin Rowell, and Pat Gordon who set out to create a venue serving high-quality ingredients presented by a considerate staff in a comfortable environment for reasonable prices. And that is just what they did with the founding of Burtons Grill. ��� 210 Andover Street, Peabody, 01960, (978) 977-0600. 145 Turnpike Street, North Andover, 01845, (978) 688-5600. 43 Middlesex Turnpike, Burlington, 01803, (781) 221-2281. Hours: Mon-Thu 11:30 am ��� 10 pm, Fri-Sat 11:30 am ��� 11 pm, Sun 11 am ��� 9 pm. L D $$$ dylan���s bar and grill This is the place to go if the whole family is invited, a casual atmosphere is desired, and something to appeal to everyone���s tastes is a must. There���s surf, there���s turf, there���s chops and tots���all of which have received rave reviews and banner accolades. Beloved for hits like Black Angus meatloaf and lobster pie, their popularity is also owed, in big part, to their remarkable homemade desserts. They offer a large function room upstairs, which is used for corporate get-togethers, rehearsal dinners, and a space for ���party central.��� ��� 18 Park Street, Andover, 01810, (978) 470-1717. Hours: Dinner, Mon-Sat 4:30 pm ��� 10 pm, Sun 12 pm - 9 pm, Lunch, Mon-Sat 11:30 am ��� 4:30 pm. L D $$ Palmers Restaurant & Tavern Quiet sophistication describes Palmers��� formal dining room ambience, while a tavern 86 Wharf Street | Pickering Wharf | Salem, MA 01970 | www.victoriastationsalem.com | 978.745.3400 VICTORIA STATION & VIC���S BOATHOUSE 220 Sutton Street North Andover, MA Mon - Thurs 11am���10pm Fri & Sat 11am���11pm Sun 1pm���9pm 978.258.0658 www.buonobistro.com e T or B S B E of nor t h s h 9387_VictoriaStation.indd 2 DiningGuide_j/f.indd 162 welcome to also available for private parties and rehearsal dinners NS 2 201 seaglass oceanside restaurant ���Beach chic��� is the theme and classic American is the cuisine. A pleasant blend of the elegant and the causal makes this Atlantic-side spot a real gem. In addition to a great seafresh menu, there���s Sunday Brunch by the Sea, Wednesday $1 Raw Bar, and Thursday Night: Music, Martinis & More! during which diners enjoy chef Scott���s weekly bar bites accompanied by jazz classics and cool lounge sounds. ��� 4 Oceanfront North, Salisbury, 01952, (978) 462-5800. Hours: Lunch, Mon-Sat 11:30 am ��� 3 Buono Bistro Come to Vic���s Station & Boathouse and enjoy great food and drink, live music, a light ocean breeze and the best view in town! O gives way to more relaxed seating. Tasteful d��cor and upscale New England charm grace every room; a salon, wine lounge, and outdoor deck are available to appease all mealtime moods. Chef Ingalls prepares regular specials and house staples to satiate every palate, and Thursday through Saturday the place serves as a nighttime music venue. There���s a bit of everything at Palmers, which is why locals return time and again. ��� 18 Elm Street, Andover, 01810, (978) 470-1606. Hours: Mon-Wed 11:30 am - 11 pm, Thu 11:30 am - 11:30 pm, Fri 11:30 am - 12 am, Sat 12 pm - 12 am. L D $$$ 11/1/12 9:57 AM 11/28/12 3:32 PM

Articles in this issue

Links on this page

Archives of this issue

view archives of Northshore Magazine - January/February 2013