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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Page 35 of 259

NSHOREMAG.COM 34 AUGUST 2018 dine PHOTOGRAPH BY SCOTT GOODWIN F I S H S A N D W I C H EDITORS' CHOICE SEA LEVEL OYSTER BAR, NEWBURYPORT STANDOUT QUALITIES: Fresh cod, fried perfectly and served on a brioche roll. FUN FACT: Chef Jenn Normant has competed on Gordon Ramsay's TV show Hell's Kitchen twice, including this winter during the all-stars edition. INSIDER TIP: The cocktail In a Pickle, an odd mix of Bully Boy whiskey, Grillo's pickle juice, fresh lime, and ginger beer is surprisingly tasty with fried food. 1 Market Square, Newburyport, 978-462-8862, READERS' CHOICE BOB LOBSTER, NEWBURY STANDOUT QUALITIES: Mas- sive portions—a whole fried filet of haddock with home- made tartar sauce, either traditional tartar or dill. 49 Plum Island Turnpike, Newbury, 978-465-7100, F O O D T R U C K EDITORS' CHOICE JOE'S ON A ROLL, BEVERLY PHILOSOPHY: It's all in the family. Owner Nicole Birarelli buys daily from her two lobsterman sons. WHAT'S UNIQUE: The lobster grilled cheese and a lobster BLT, in addition to fried clams and lobster rolls. WHAT'S NEW: Since opening a take-out storefront on Federal Street in Beverly, Joe's has expanded their offerings to include more chowders. Follow them on Facebook or Twitter for their current location. 978-395-6394, READERS' CHOICE METZY'S TAQUERIA, NEWBURYPORT INSIDER TIP: Metzy's food truck and a taco cart are both available to cater group functions. Follow on Facebook or Twitter for current location; 978-255-7347, metzys-taqueria F R I E D C L A M S EDITORS' CHOICE (Restaurant) SEAPORT GRILLE, GLOUCESTER STANDOUT QUALITIES: Heaping portions of deep- fried bivalves, available as a starter or as a full-on fried feast, both with house tartar sauce. PHILOSOPHY: A spirit of willingness will bring whatever it takes to give the guest the best food, service, and cleanliness. WHAT'S NEW: Rail Stop, a sister restaurant in Brighton, offers posh banquettes and a 19th-century vibe, with classic cocktails and dry- aged steaks. 6 Rowe Square, Gloucester, 978-282-9799, EDITOR'S CHOICE (Clam Shack) TOP DOG, ROCKPORT WHAT'S UNIQUE: Their hot dogs attract international press, but North Shore insiders know the fried clams are the real deal. FUN FACT: Chalkboards to keep you entertained while waiting for your clams. INSIDER TIP: We dare you to get crazy and combine both specialties; sprinkle an order of fried clams atop a dog—we'd suggest the Ger- man, with fresh sauerkraut. 2 Doyles Cove Rd., Bearskin Neck, Rockport, 978-546- 0006, READERS' CHOICE WOODMAN'S OF ESSEX, ESSEX FUN FACT: Lawrence "Chub- by" Woodman invented the fried clam in 1916, at the joking suggestion of a friend. 121 Main St., Essex, 978-768-6057, Seaport Grille

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