Northshore Magazine

Best of the North Shore 2018

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

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NSHOREMAG.COM 30 AUGUST 2018 dine PHOTOGRAPH BY SCOTT GOODWIN Rusty Can B B Q EDITORS' CHOICE RUSTY CAN, BYFIELD STANDOUT QUALITIES: High-quality cuts, heaping portions, and strict attention to detail make this luscious smoked meat emporium the best around. FUN FACT: Owner James "Sully" Sullivan arrives at work daily at 4:30 a.m. to fire up his two smokers and checks them every 20 minutes throughout the day. INSIDER TIP: The nachos topped with brisket could be a meal for a crowd—a half- sheet pan laden with all the good stuff. Ask for the "whiz;" it's like a super-charged Velveeta, spiked with heavy cream and butter, crafted by the vat-full daily. 6 Fruit St., Byfield, 978-462-1204, READERS' CHOICE RUSTY CAN, BYFIELD B R E A K F A S T EDITORS' CHOICE MAD MARTHA'S, PLUM ISLAND WHAT'S UNIQUE: This cozy breakfast shack uses local and organic ingredients wherever possible. INSIDER TIP: The Portuguese French toast is made with traditional sweet bread baked in Fall River. FUN FACT: This tiny funky cottage has housed a restaurant for more than 30 years. 51 Northern Blvd., Newbury/Plum Island, 978-462-7707, READERS' CHOICE MAD MARTHA'S, PLUM ISLAND B R U N C H EDITORS' CHOICE LEDGER, SALEM STANDOUT QUALITIES: Pastry chef Michelle Boland takes center stage for brunch, with a donut of the day, and the "Department Store Blueberry Muffin"—her take on the famous Jordan Marsh treat. WHAT'S UNIQUE: Bananas Foie-ster—grilled slices of banana bread, smeared with foie gras butter and rum cara- mel sauce. FUN FACT: The safe from the old bank was converted to a walk-in refrigerator. 125 Washington St., Salem, 978-594-1908, ledgersa- READERS' CHOICE THE POYNT, NEWBURYPORT FUN FACT: The self-serve Bloody Mary bar offers everything from bacon and cheese to pickled vegetables and extra hot sauce. 31 Water St., Newburyport, 978-358- 8501, B U R G E R EDITORS' CHOICE A & B BURGERS, BEVERLY PHILOSOPHY: Baby the burgers. Starting with ground beef sourced from a collective of small family farms in New Hampshire, the patties are slow-cooked in a special oven for up to 60 minutes before being finished on the griddle, making them extra juicy. IN THE WORKS: A second location, on Causeway Street in Boston, is set to open in September. INSIDER TIP: Check out the small plates section, which offers everything from trendy shishito peppers to shrimp tacos. 206 Cabot St., Beverly, 978- 993-7394, (Gourmet) THE BANCROFT, BURLINGTON WHAT'S UNIQUE: Everything is made in-house, from the buns to the ketchup and even the pickles. STANDOUT QUALITIES: This meat mecca sources only the best beef for its burger, a blend of prime chuck roll and prime lifter. INSIDER TIP: The burger is available only at lunch or at the bar in Burlington, but at the new Bancroft & Co. in Peabody, patrons can find the same juicy goodness all day. 15 3rd Ave., Burlington, 781- 221-2100, READERS' CHOICE A & B BURGERS, BEVERLY

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